Prepare and divide the chickens as for a brown fricassee,
season with pepper and salt, and put them in a stew-jHm, with
eold water to cover them about an inch over the top; simmer or
stew them gently until tender ; if they are young chickens, an
hour will be sufficient time to cook them ; if older, they will
take longer ; as they get tender, allow the water to stew away
vntil when done there should not be more than a teacupful left
in the vessel ; take out the pieces of chicken, lay them in a cul-
lender to drain, setting it on a plate in the oven to keep hot, stir
into the broth a tablespoonful of flour rubbed to a paste with
butter the sise of an egg, a bunch of parsley chopped, and a
ooflieecup of cream ; give all a boil up, put the chicken in thiS|
simmer five minutes, and serve the chicken on a hot dish, with
flie gravy poured over.
* Chicken Pie.
Prepare the chickens, and divide them as for a fricassee; put
ihe giblets in a sauce-pan with cold water and stew them untU
nearly done, then lay the chicken in with them, season with
pepper and salt, and simmer for twenty minutes ; take all out
86 COOKER T FROM EZFBRIENCE.
nmmer for seyeral hours for the gravy; prepare a filling of
bread emmbs, seasoned with pepper and salt✪ A Brown Fricassee of Chicken, an onion chopped,
two teaspoonsful of sage leaves dried and mbbed fine, and the
same of sweet majoram, a tablespoonfol of chopped paisley, and
batter the size of an egg melted and ponred over ; fill the bird,
trass it, season and roast the same as tarkey ; make a gravy of
the broth with the giizard chopped and the liver rabbed fine
frith a little batter, thicken with browned flonr, give a boil ap,
pat a few spoonsM over the goose, the remainder in a gravy-
boat ; serve with a brown onionnsaaoe or apple-saace. If yo«
prefer a potato staffing, boil six or eight potatoes, peel them,
chop and season the same as above.
To Dress Cold Ooose.
Oat the meat from the bones, season with pepper and salt ;
eat two onions ap and pat them in a frying-pan with an oance
of batter, fry antil the onions are brown and tender ; add a table-
spoonfal of browned floar, a wine-glass of tomato catsap and a
teacap of broth, if yoa have no gravy left; if yoa have the
latter, add water enoagh to make a capful ; pat in the goose,
simmer for fifteen minates and serve. Yoa may add a glass of
wine and the joioe of a lemon, if yoa want it more piqaaat
* Canvas-back Dacks.
Singe, and draw them and wash very clean, rinse oat the
inside with warm water in which yoa have dissolved a small
piece of soda ; then rinse again in clear cold water. Prepare a
filling of a pint of grated and sifted bread crambs, season with
pepper and salt, a small onicm chopped very fine, a little chopped
parsley and a piece of batter the size of a hu^e egg melted and
poared over ; mix all well together with a knife, divide it into
two eqaal parts, and pat a portion in each dack ; trass them|
secare the legs and wings with skewers, season them oatside
with pepper and salt, and dast a little fioar over them ; pat them
in a pan and roast tiiem in a qaiok oven about three-quarters of
an hour ; if the ducks are very fat, put a little wai^r in the pa»
POVLTBT AND GAME. 87
with them, and baste them with their own diippings ; if they
are not fat, baste them with batter and hot water stirred
together. When the duoks are done and taken out of the pan,
if there is much fat pour it off, and add to the gravy half a tea-
cup of currant jelly and the same of Port wine, give a boil np
and serve in a sauce-boat. Any other wild ducks are cooked in
the same manner. Prepare and season a wild turkey in the
same way, excepting that you make a gravy of the giblets as in
roast chickens, and leave out the wine and jelly.
* Wild Bucks Stewed.
Page 42 · 3 recipe records on this page
Presented as published in 1905. 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
Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a stew-pan, with cold water to cover them about an inch over the top; simmer or stew them gently until tender ; if they are young chickens, an hour will be sufficient time to cook them ; if older, they will take longer ; as they get tender, allow the water to stew away until when done there should not be more than a teacupful left in the vessel ; take out the pieces of chicken, lay them in a colander to drain, setting it on a plate in the oven to keep hot, stir into the broth a tablespoonful of flour rubbed to a paste with butter the size of an egg, a bunch of parsley chopped, and a coffeecup of cream ; give all a boil up, put the chicken in this simmer five minutes, and serve the chicken on a hot dish, with the gravy poured over.
* Chicken Pie.
Prepare the chickens, and divide them as for a fricassee; put the giblets in a sauce-pan with cold water and stew them until nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes ; take all out
simmer for several hours for the gravy; prepare a filling of bread crumbs, seasoned with pepper and salt, an onion chopped, two teaspoonsful of sage leaves dried and mbbed fine, and the same of sweet marjoram, a tablespoonfol of chopped parsley, and butter the size of an egg melted and poured over ; fill the bird, truss it, season and roast the same as tarkey ; make a gravy of the broth with the gizzard chopped and the liver rubbed fine with a little butter, thicken with browned flour, give a boil ap, put a few spoonfuls over the goose, the remainder in a gravy-boat ; serve with a brown onion sauce or apple-saace. If yo« prefer a potato staffing, boil six or eight potatoes, peel them, chop and season the same as above.
To Dress Cold Ooose.
Cut the meat from the bones, season with pepper and salt ; cut two onions up and put them in a frying-pan with an ounce of butter, fry until the onions are brown and tender ; add a tablespoonful of browned flour, a wine-glass of tomato catsap and a teacup of broth, if you have no gravy left; if yoa have the latter, add water enough to make a capful ; put in the goose, simmer for fifteen minutes and serve. You may add a glass of wine and the juice of a lemon, if yoa want it more piquant
* Canvas-back Dacks.
Singe, and draw them and wash very clean, rinse out the inside with warm water in which yoa have dissolved a small piece of soda ; then rinse again in clear cold water. Prepare a filling of a pint of grated and sifted bread crambs, season with pepper and salt, a small onion chopped very fine, a little chopped parsley and a piece of batter the size of a huge egg melted and poured over ; mix all well together with a knife, divide it into two equal parts, and put a portion in each dack ; truss them secure the legs and wings with skewers, season them outside with pepper and salt, and dust a little flour over them ; put them in a pan and roast tiiem in a quick oven about three-quarters of an hour ; if the ducks are very fat, put a little water in the pan
POVLTBT AND GAME. 87
with them, and baste them with their own drippings ; if they are not fat, baste them with butter and hot water stirred together. When the duoks are done and taken out of the pan, if there is much fat pour it off, and add to the gravy half a teacup of currant jelly and the same of Port wine, give a boil np and serve in a sauce-boat. Any other wild ducks are cooked in the same manner. Prepare and season a wild turkey in the same way, excepting that you make a gravy of the giblets as in roast chickens, and leave out the wine and jelly.
* Wild Bucks Stewed.
Records on this page
Roast ChickensChicken PieA Brown Fricassee of Chicken