Boil a chicken until very tender, remove bones and chop
meat fine. To each lb meat add 1 medium sized tomato and
onion chopped fine, salt and red pepper to taste, and moisten
to the consistency of mush with the chicken broth. Heat
the remainder of the liquor to boiling, stir in cornmeal to
make a little stiffer than ordinary mush, and cook thoroughly.
Take nice, fresh corn husks and soak in warm water until
soft. Then spread a half-inch layer of mush on each husk,
and put a good spoonful of the meat mixture on that, and
roll up so that the meat is covered by the mush and the
whole is nicely wrapped in the husks. Turn in the ends
and tie tightly with twine, and steam ^/^ hour. Serve in
the husks. Nice tamales can be made in the same way
with either fresh beef or fresh pork. The neck of beef is
best, as it has the right proportion of fat and lean, and the
shoulder of pork is good, adding a little more fat to it. >
Fried Guinea-Hen
Select a nice, fat guinea-hen weighing about 3 lbs, clean
and wash thoroughly in cold water, and put in a kettle over
the fire with scarcely enough cold water to cover, adding 1
teasp salt and 1 tablesp vinegar, after the hen has boiled
1 hour. When tender joint and cut in pieces of convenient
size, and fry brown on both sides in butter. Remove from
the frying pan to platter, add 1 cup thick sweet cream✪ Boiled Hen to
the gravy in the pan, season to taste, let boil up, and serve. —
[Mrs. C. E. D., N. Y.
Roast Turkey
Having properly dressed and stuffed the turkey, rub entire
surface with salt, spread breast, wings and legs with butter,
rubbed until creamy and mixed with flour, and dredge bottom
of pan with flour. Place in hot oven, and when flour on
turkey begins to brown, reduce heat, baste with fat in pan,
and add 2 cups boiling water. Continue basting every 15
minutes until turkey is cooked, which will require about 3
hours for a 10-lb turkey. For basting, use i^ cup butter
melted in V2 cup boiling water in which the giblets were
cooked, and after this is used baste with fat in pan. During
cooking, turn turkey frequently, that it may brown evenly.
To prepare gravy: As soon as turkey is removed from pan
pour off liquid, from which skim 6 tablesp fat, return fat
to pan, brown with 1 or 2 tablesp flour✪ Roast Turkey, and pour on gradually
the remaining liquor, to which the giblets, finely chopped,
have been added, and cook 5 minutes. Remove string and
skewers from turkey, and garnish with parsley or celery tips
before serving.
GOOSE, DUCK AND RABBIT 171
Roast Goose
Dress and wash thoroughly, and half fill with a dressing
prepared as follows: Boil and chop fine 1 doz onions and
mix well with an equal quantity of bread crumbs; add 1
teasp sage, salt, and 1 level teasp pepper✪ Roast Goose. Bake in a hot
oven, basting frequently. When done skim the fat from
the gravy in the pan, add the liquid from the boiled giblets,
and also the giblets chopped fine, thicken with a little flour,
and season o taste. Serve goose with apple sauce. — [S. B.,
N. Y. — A very nice dressing for goose is boiled sauerkraut,
seasoned with pepper. — [Mrs. J. H., Minn.
Boiled or Roasted Duck ✪ Boiled or Roasted Duck
Page 112 · 4 recipe records on this page
Presented as published in 1907. 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
Boil a chicken until very tender, remove bones and chop meat fine. To each lb meat add 1 medium sized tomato and onion chopped fine, salt and red pepper to taste, and moisten to the consistency of mush with the chicken broth. Heat the remainder of the liquor to boiling, stir in cornmeal to make a little stiffer than ordinary mush, and cook thoroughly. Take nice, fresh corn husks and soak in warm water until soft. Then spread a half-inch layer of mush on each husk, and put a good spoonful of the meat mixture on that, and roll up so that the meat is covered by the mush and the whole is nicely wrapped in the husks. Turn in the ends and tie tightly with twine, and steam 1/2 hour. Serve in the husks. Nice tamales can be made in the same way with either fresh beef or fresh pork. The neck of beef is best, as it has the right proportion of fat and lean, and the shoulder of pork is good, adding a little more fat to it. >
Fried Guinea-Hen
Select a nice, fat guinea-hen weighing about 3 lbs, clean and wash thoroughly in cold water, and put in a kettle over the fire with scarcely enough cold water to cover, adding 1 teasp salt and 1 tablesp vinegar, after the hen has boiled 1 hour. When tender joint and cut in pieces of convenient size, and fry brown on both sides in butter. Remove from the frying pan to platter, add 1 cup thick sweet cream to the gravy in the pan, season to taste, let boil up, and serve. — [Mrs. C. E. D., N. Y.
Roast Turkey
Having properly dressed and stuffed the turkey, rub entire surface with salt, spread breast, wings and legs with butter, rubbed until creamy and mixed with flour, and dredge bottom of pan with flour. Place in hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add 2 cups boiling water. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours for a 10-lb turkey. For basting, use i^ cup butter melted in V2 cup boiling water in which the giblets were cooked, and after this is used baste with fat in pan. During cooking, turn turkey frequently, that it may brown evenly. To prepare gravy: As soon as turkey is removed from pan pour off liquid, from which skim 6 tablesp fat, return fat to pan, brown with 1 or 2 tablesp flour, and pour on gradually the remaining liquor, to which the giblets, finely chopped, have been added, and cook 5 minutes. Remove string and skewers from turkey, and garnish with parsley or celery tips before serving.
GOOSE, DUCK AND RABBIT 171
Roast Goose
Dress and wash thoroughly, and half fill with a dressing prepared as follows: Boil and chop fine 1 doz onions and mix well with an equal quantity of bread crumbs; add 1 teasp sage, salt, and 1 level teasp pepper. Bake in a hot oven, basting frequently. When done skim the fat from the gravy in the pan, add the liquid from the boiled giblets, and also the giblets chopped fine, thicken with a little flour, and season to taste. Serve goose with apple sauce. — [S. B., N. Y. — A very nice dressing for goose is boiled sauerkraut, seasoned with pepper. — [Mrs. J. H., Minn.
Boiled or Roasted Duck
Records on this page
Boiled HenRoast TurkeyRoast GooseBoiled or Roasted Duck