little below the knee, to prevent the muscles from shrinking away
from the joint, and remove the oil-bag above the tail; take out the
crop, either by making a slit at the back of the neck or in front (the
last is better), taking care that every thing pertaining to the crop
or windpipe is removed, cut the neck-bone off close to the body,
leaving the skin a good length if to be stuffed; cut around the vent,
cut a slit three inches long from the tail upwards, being careful to —
cut only through the skin, put in the finger at the breast and detach
all the intestines, taking care not to burst the gall-bag (situated
near the upper part of the breast-bone, and attached to the liver;
if broken, no washing can remove the bitter taint left on every
spot it touches); put in the hand at the incision near the tail —
(271)
Taco
272 ; POULTRY.
and draw out carefully all ir testines; trim off the fat from the
breast and at the lower incision; split the gizzard and take
out*the inside and inner lining (throw liver, heart, and gizzard
into water, wash well, and lay aside to be cooked and used
for the gravy); wash the fowl thoroughly in cold water twice, :
(some wipe carefully with a wet cloth, and afterwards with a dry
cloth to make perfectly clean, instead of washing), hang up to drain,
and it is ready to be stuffed, skewered, and placed to roast. To
make it look plump, before stuffing, flatten the breast-bone. by
placing several thicknesses of cloth over it and pounding it, being
careful not to break the skin, and rub the inside well with salt and
pepper. Stuff the breast first, but not too full or it will burst in
cooking ; ; stuff the body rather fuller than the breast, sew up both
openings with strong thread, and sew the skin of the neck over
upon the back or down upon the breast (these threads must be care-
fully removed before sending to the table). Lay the points of the
wings under the back, and fasten in that position with a skewer run
through both wings and held in place with a twine; press the legs
as closely towards the breast and side-bones as possible, and fasten
with a skewer run through the body and both thighs, push a short
skewer through above the tail, and tie the ends of legs down with a
‘twine close upon the skewer (or, if skewers are not used, tie well
in shape with twine); rub over thoroughly with salt and pepper,
then lard, in tie following manner: Hold the breast over a clear
fire for a minute or dip it in boiling water. To make the flesh firm,
cut strips of firm fat bacon, two inches long, and an eighth of an
inch wide, and make four parallel marks on he breast, put one of
_ these strips of bacon-fat (called lardoons) securely into the split end
of small larding-needle, and insert it at the first mark, bringing it
gut at the second, leaving an equal length of fat protruding at each
end; continue inserting these strips, at intervals of half an inch
down these two lines, and then do the same with the two others. For
poultry use a small larding-needle; the large ones are used for
farding beef or veal. The process is very simple, and any one who
likes to bring out dainty dishes, will be more than repaid for the
little trouble in learning how. All white-fleshed birds are improved
by larding (as well as veal and sweet-bread). Small birds, such as
POULTRY. a te OTS
Buckeye cookery
1892Page 153
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
little below the knee, to prevent the muscles from shrinking away from the joint, and remove the oil-bag above the tail; take out the crop, either by making a slit at the back of the neck or in front (the last is better), taking care that every thing pertaining to the crop or windpipe is removed, cut the neck-bone off close to the body, leaving the skin a good length if to be stuffed; cut around the vent,
cut a slit three inches long from the tail upwards, being careful to —
cut only through the skin, put in the finger at the breast and detach all the intestines, taking care not to burst the gall-bag (situated near the upper part of the breast-bone, and attached to the liver; if broken, no washing can remove the bitter taint left on every
spot it touches); put in the hand at the incision near the tail —
(271)
Taco
272 ; POULTRY.
and draw out carefully all ir testines; trim off the fat from the breast and at the lower incision; split the gizzard and take out the inside and inner lining (throw liver, heart, and gizzard into water, wash well, and lay aside to be cooked and used
for the gravy); wash the fowl thoroughly in cold water twice, :
(some wipe carefully with a wet cloth, and afterwards with a dry cloth to make perfectly clean, instead of washing), hang up to drain, and it is ready to be stuffed, skewered, and placed to roast. To make it look plump, before stuffing, flatten the breast-bone. by placing several thicknesses of cloth over it and pounding it, being careful not to break the skin, and rub the inside well with salt and pepper. Stuff the breast first, but not too full or it will burst in cooking ; ; stuff the body rather fuller than the breast, sew up both openings with strong thread, and sew the skin of the neck over upon the back or down upon the breast (these threads must be carefully removed before sending to the table). Lay the points of the wings under the back, and fasten in that position with a skewer run through both wings and held in place with a twine; press the legs as closely towards the breast and side-bones as possible, and fasten with a skewer run through the body and both thighs, push a short skewer through above the tail, and tie the ends of legs down with a ‘twine close upon the skewer (or, if skewers are not used, tie well in shape with twine); rub over thoroughly with salt and pepper, then lard, in tie following manner: Hold the breast over a clear fire for a minute or dip it in boiling water. To make the flesh firm, cut strips of firm fat bacon, two inches long, and an eighth of an inch wide, and make four parallel marks on he breast, put one of _ these strips of bacon-fat (called lardoons) securely into the split end of small larding-needle, and insert it at the first mark, bringing it gut at the second, leaving an equal length of fat protruding at each end; continue inserting these strips, at intervals of half an inch down these two lines, and then do the same with the two others. For poultry use a small larding-needle; the large ones are used for farding beef or veal. The process is very simple, and any one who likes to bring out dainty dishes, will be more than repaid for the little trouble in learning how. All white-fleshed birds are improved by larding (as well as veal and sweet-bread). Small birds, such as
POULTRY. a te OTS