wash, and cut it in small pieces as for a fricassee of chicken ; put it
in the dinner- pot with just cold water enough to cover it, put on the
fire, and let it come to boiling; then add a tablespoon of salt and set
the kettle on the back of the range, where it will gently simmer until
the meat will separate from the bones. At this stage, remove the
kettle from the fire, take out the turkey into a pan or deep earthen
dish, remove all the bones, cut the larger pieces of meat into smaller
portions, season with more salt, if needed, add pepper and herbs, if
liked; then pour the liquor from the kettle over it, and let it get cold
before using it.
TURKEY RAGOUT — Cut all the meat left from roast turkey, in
as large pieces as it will allow. Break up the bones, put them in a
stew-pan, with cold water to cover them, boil an hour, strain out the
bones; season the liquid with pepper, salt, a little chopped celery or
celery salt; stir in a thickening made of a spoonful of flour rubbed
smooth in a little cold milk, ^ a cup of milk, and butter the size of
an egg. Stir over the fire constantly until thick as cream put in the
cold turkey, simmer five minutes and serve.
A GOOD BREAKFAST DISH— A fine breakfast dish can be
made by frying the livers of chickens or turkeys with a few thin
slices of bacon, Cut the liver and bacon very thin; season with pep-
per and salt✪ A Good Breakfast Dish.
GAME.
Game is young if the bones of the legs and wings break easily,
and if the skin is tender.
All water birds should be eaten as fresh as possible, as their flesh
is oily, and soon becomes rank. If there is a large quantity of game
on hand at one time, it will be well to cook the young game first, and
the old, 1 or 2 days later, as old birds will keep longer than young
ones. Old birds also need longer cooking. Young game cooks
rather more quickly than poultry, and the flavor is best retained by
cooking it plainly. The rule is, that while dark meated game may
be rare, white meated game should be well done.
Game, like all meat, should not be washed, unless it is really
needed, and should never be left in the water, because, as we have
elsewhere explained, the water will draw out the juices.
Game drawn with care only needs wiping. It is best o dry-pick
birds, using care, and taking off all the feathers which can be readily
GAME 159
removed; then plunge into boiling water, skin, draw, and finally
wipe carefully. Vfild ducks and geese, however, are so oily that
they should be washed with warm water and soap, as anything less
effectual will not cleanse them properly. The objectionable flavor of
wild ducks comes from the oil in the skin ; if it is very strong, they
can be skinned; then spread with butter, dredge thickly with flour,
and put in a very quick oven to roast.
The directions for " drawing " and " trussing " given for poultry,
will apply equally well for wild iV)wls.
Page 120 · 2 recipe records on this page
Presented as published in 1902. 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
wash, and cut it in small pieces as for a fricassee of chicken ; put it in the dinner- pot with just cold water enough to cover it, put on the fire, and let it come to boiling; then add a tablespoon of salt and set the kettle on the back of the range, where it will gently simmer until the meat will separate from the bones. At this stage, remove the kettle from the fire, take out the turkey into a pan or deep earthen dish, remove all the bones, cut the larger pieces of meat into smaller portions, season with more salt, if needed, add pepper and herbs, if liked; then pour the liquor from the kettle over it, and let it get cold before using it.
TURKEY RAGOUT — Cut all the meat left from roast turkey, in as large pieces as it will allow. Break up the bones, put them in a stew-pan, with cold water to cover them, boil an hour, strain out the bones; season the liquid with pepper, salt, a little chopped celery or celery salt; stir in a thickening made of a spoonful of flour rubbed smooth in a little cold milk, ^ a cup of milk, and butter the size of an egg. Stir over the fire constantly until thick as cream put in the cold turkey, simmer five minutes and serve.
A GOOD BREAKFAST DISH— A fine breakfast dish can be made by frying the livers of chickens or turkeys with a few thin slices of bacon, Cut the liver and bacon very thin; season with pepper and salt.
Game is young if the bones of the legs and wings break easily, and if the skin is tender.
All water birds should be eaten as fresh as possible, as their flesh is oily, and soon becomes rank. If there is a large quantity of game on hand at one time, it will be well to cook the young game first, and the old, 1 or 2 days later, as old birds will keep longer than young ones. Old birds also need longer cooking. Young game cooks rather more quickly than poultry, and the flavor is best retained by cooking it plainly. The rule is, that while dark meated game may be rare, white meated game should be well done.
Game, like all meat, should not be washed, unless it is really needed, and should never be left in the water, because, as we have elsewhere explained, the water will draw out the juices.
Game drawn with care only needs wiping. It is best to dry-pick birds, using care, and taking off all the feathers which can be readily
removed; then plunge into boiling water, skin, draw, and finally wipe carefully. Vfild ducks and geese, however, are so oily that they should be washed with warm water and soap, as anything less effectual will not cleanse them properly. The objectionable flavor of wild ducks comes from the oil in the skin ; if it is very strong, they can be skinned; then spread with butter, dredge thickly with flour, and put in a very quick oven to roast.
The directions for " drawing " and " trussing " given for poultry, will apply equally well for wild fowls.
Records on this page
A Good Breakfast DishTurkey Ragout