Something may be judged concerning the age of a goose by the thick-
ness of the web between the toes. When young, this is tender and
transparent ; it grows coarser and harder with time.
Do not feed poultry for twenty-four hours before killing ; cut the
throat or cut off the head with a very sharp knife or axe and allow it
to hang head downward until the blood has ceased to drip, The thor-
4. SOUTHERN CHICKEN
CROQUETTES.
5. SCALLOPED TURKEY.
1. ROAST TURKEY.
2 ROAST CHICKEN.
3. ROAST GOOSE.
6. TURKEY PATTIES.
7. FRICASSEE DUCK.
POULTRY. 585
ough bleeding renders the meat white and wholesome. Scald well by-
dipping the fowl in and out of boiling water, taking care not to scald too
much or the feathers will be hard to pluck. Pull the feathers from you
and when the bird is carefully picked, remove all the fine feathers with
a knife ; singe, but not smoke, over blazing paper, place on a board and
with a sharp knife cut off the legs a little below the knee ; remove the
oil-bag above the tail ; take out the crop, by making a slit at the front
of the neck, taking care that everything pertaining to the crop is
removed ; cut the neck-bone off close to the body, leaving the skin a
good length to be stuffed ; cut around the rent, 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, for if broken, no washing can remove the bit-
ter taint left on every spot it touches, put in the hand at the incision
near the tail and draw out carefully all intestines ; trim off the fat from
the breast -and at the lower incision ; slip the gizzard and take out the
outside and inside lining ; wash the fowl thoroughly in cold water twice
(or wipe carefully with a wet cloth and then with a dry), then hang up
to drain, and it is ready for cooking.
Make the dressing, and fill 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 down
upon the breast, not forgetting to remove the threads before sending to
the table. Lay the points of the wings under the back and fasten
them in that position with a skewer run through both wings or tie
down with a piece of twine ; press the legs as closely toward the breast
and sidebones as possible, and fasten with a skewer run through the
body and both thighs, or tie with twine. After this is done, rub thor-
oughly with salt and pepper.
Page 484
Presented as published in 1886. 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
Something may be judged concerning the age of a goose by the thickness of the web between the toes. When young, this is tender and transparent ; it grows coarser and harder with time.
Do not feed poultry for twenty-four hours before killing ; cut the throat or cut off the head with a very sharp knife or axe and allow it to hang head downward until the blood has ceased to drip, The thorough
4. SOUTHERN CHICKEN
CROQUETTES.
5. SCALLOPED TURKEY.
1. ROAST TURKEY. 2 ROAST CHICKEN. 3. ROAST GOOSE.
6. TURKEY PATTIES.
7. FRICASSEE DUCK.
ough bleeding renders the meat white and wholesome. Scald well by dipping the fowl in and out of boiling water, taking care not to scald too much or the feathers will be hard to pluck. Pull the feathers from you and when the bird is carefully picked, remove all the fine feathers with a knife ; singe, but not smoke, over blazing paper, place on a board and with a sharp knife cut off the legs a little below the knee ; remove the oil-bag above the tail ; take out the crop, by making a slit at the front of the neck, taking care that everything pertaining to the crop is removed ; cut the neck-bone off close to the body, leaving the skin a good length to be stuffed ; cut around the rent, 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, for 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 and draw out carefully all intestines ; trim off the fat from the breast -and at the lower incision ; slip the gizzard and take out the outside and inside lining ; wash the fowl thoroughly in cold water twice (or wipe carefully with a wet cloth and then with a dry), then hang up to drain, and it is ready for cooking.
Make the dressing, and fill 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 down upon the breast, not forgetting to remove the threads before sending to the table. Lay the points of the wings under the back and fasten them in that position with a skewer run through both wings or tie down with a piece of twine ; press the legs as closely toward the breast and sidebones as possible, and fasten with a skewer run through the body and both thighs, or tie with twine. After this is done, rub thoroughly with salt and pepper.