The art of German cooking and baking

Va lb. of saltpetre 9 qts. of water Preparation: Rub the meat with the 3 lbs. of salt until it all disappears and rub the joints and cuts with pepper. Then pack it into a barrel, the big pieces at the bottom, the small ones to fill in the cavities. After 2 days, make the brine by heating it, but not boiling, pour it on the meat and leave it on for 20 to 30 days according to the size of the pieces. No. 35— PICKLED HAM. 1 raw ham, 10 to 12 lbs. 2 tbsps. of sugar 2 % lbs. of salt 1/20 lb. of saltpetre Preparation: Salt is heated in a pan and mixed well with saltpetre, then the ham is rubbed with it for 45 minutes. After this, put the ham into a barrel, well weighted. Pour the salt water, which it produces, over it often and turn the ham over several times. It may remain in the brine 5 to 6 weeks. — 01 — . POULTRY AND GAME BIRDS. POULTRY. Cooked and Roasted Poultry. Complete directions for utilizing Poultry Remnants. THE CHICKEN. The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, long claws and an elastic breast bone. Old hens have a small, pale comb. If you wish to keep poultry, hang it up for a few days with the plumage, then pick it and dress it, stuff it with white paper, hang it up or wrap it in a clean cloth and put it on ice. Poultry must not be cooked directly after slaughtering, because it will not get tender. According to the season it will keep 1 — 3 days. A young chicken is roasted or fried. It is best when 8 to 16 weeks old. Old hens are good for cooking. No. 1— ROAST SPRING CHICKEN. Quantity for 6 Persons. 2 — 3 young spring chickens 1 tbsp. of flour Salt % cup of sweet cream % lb. of butter % pt. of water 3 thin slices of bacon Preparation: The chicken is dressed, washed and dried well inside and outside and rubbed with salt. Heart and liver may be put back into the chicken, gizzard and neck into the pan. The bacon slices are tied over the breast of the chicken, the pieces of butter put on top and then placed in the oven to roast one hour, basting it often until it is a golden yellow or light brown. Add water from time to time so that the butter will not get too brown. During the last 15 minutes put the cream, the flour and if necessary, water into the butter and let it simmer 15 minutes longer. Strain the gravy and serve with the chicken. Remarks: You may leave off the bacon, but must baste the chicken every 5 minutes, because the breast gets dry very quickly. —92— No. 2— STUFFED ROAST CHICKENS. Quantity for 6 Persons. 2 young chickens Salt 2 slices of bacon to tie across % tbsp. of flour the breast % cup of cream % lb. butter for frying % pt. of water The Stuffing. The heart, liver and gizzard 1 tsp. of finely chopped parsley 1 roll Salt 1 tbsp. of butter 1 pinch of pepper 2 eggs 1 pinch of nutmeg % tbsp. of lemon juice Preparation: The chickens are dressed, washed, dried and salted inside and outside. The stuffing made of finely chopped heart, liver, gizzard, from which the tough membrane has been removed, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well mixed, is put into the chickens, the slices of bacon tied across the breast, the chickens sewed up and roasted exactly like No. 1. Remarks: The stuffing may be made richer with ^ cup of chopped champignons and 3 truffles chopped fine. No. 3— ANOTHER FORM OF STUFFED CHICKEN. Quantity for 6 Persons. 2 young chickens Vz cup of sweet cream Vi lb. of butter % pt. of water 2 slices of bacon 1 tbsp. of flour Salt The Stuffing. 2 tbsps. of butter 1 pinch of pepper 1 tbsp. of finely sliced onion 1 pinch of nutmeg Heart, liver, gizzard chopped fine 1 tsp. of finely chopped parsley 2 eggs 1 roll soaked and the water Salt pressed out