Cut up a chicken and fry it slightly. Then put it
into a saucepan with a little water and cook slowly.
Cut up some tomatoes, onions and green peppers, and
fry until soft; then add to the chicken. When it has
boiled down and there is not much liquid left, add half
a cupful of cream and thicken by adding a little flour
and butter mixed together; add. two cupfuls of cooked
rice (very dry), measured before cooking, and stir into
the chicken. Mix thoroughly and season well with salt
and pepper✪ Pollado de Pollo (Spanish Dish) and serve.
DUCKS.
Miss Josephine Oreiner, New York.
Select large, fine ducks, and see that the breast-bone
bends easily and they are not too fat to be young.
Make a stuffing for them by stewing and stoning half a
pound of prunes, chopping them coarsely, adding a cup
of minced celery, a cup of soft bread crumbs, a little
onion juice, salt and pepper, and four apples chopped
fine. Put a heaping tablespoonful of butter in the
frying-pan, and cook all together until the apples and
celery are done. Stuflf the ducks, leaving room for the
crumbs to swell, and roast them upside down, like the
turkey; baste often, and serve with giblet gravy.
E0A8T DUOK.
"Table TaW\
Boast duck not stuffed, but a small onion and a stalk
of celery placed in the cavity to give a slight flavor.
It is trussed in the same way as directed for turkey,
POULTRY AND GAME. 185
and roasted in a very hot oven until the joints could be
easily separated. Blood oranges are used for garnish,
the sections being separated and heaped in the rind
which is carefully removed in halves.
ROAST DUCKS.
Marion Harland.
Draw and clean, washing the inside in three waters,
the second having a teaspoonful of baking soda mixed
with it.
Plunge into ice-cold water; leave them there for fif-
teen minutes; wipe well inside and out, and stuff with
a forcemeat of dry crumbs seasoned with salt, pepper,
onion juice and finely minced parsley.
Do not moisten the stuffing. Put it in dry, packing
well. Dredge the ducks with peppered and salted flour ;
lay upon the grating of your roaster, pour a cupful of
boiling water over them, and roast, covered, from twelve
to fifteen minutes to the pound, according to age. Baste
four times with the gravy from the dripping-pan. Un-
cover, wash with butter, dredge with flour and brown.
To make the gravy, drain off the liquor from the
pan; set in ice-water to throw up the grease, strain, add
the giblets minced very fine, thicken with browned flour,
and boil for two minutes.
SALMI OP DUCK.
''Table Talk".
What meat has been left on roasted ducks cut off in
good-sized pieces; the bones are broken and simmered
so as to give nearly a quart of stock. Season the
remaining gravy with mushroom catsup and a few drops
186 KIRMESS COOK BOOK.
of Worcestershire; if less than a cupful add boiling
water to make up the deficiency. In this heat the meat
and a dozen or more olives, add two tablespoonfuls of
sherry and take from the fire. Pile the meat in the
center of a small platter, pour over it the gravy and
garnish with triangles of toasted bread and tufts of
parsley. The stock, with the addition of sago and
seasoning, gives a dinner soup.
BELASCO'S SALMI OP GOOSE.
Page 79 · 1 recipe record 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
Cut up a chicken and fry it slightly. Then put it into a saucepan with a little water and cook slowly. Cut up some tomatoes, onions and green peppers, and fry until soft; then add to the chicken. When it has boiled down and there is not much liquid left, add half a cupful of cream and thicken by adding a little flour and butter mixed together; add. two cupfuls of cooked rice (very dry), measured before cooking, and stir into the chicken. Mix thoroughly and season well with salt and pepper and serve.
DUCKS. Miss Josephine Greiner, New York.
Select large, fine ducks, and see that the breast-bone bends easily and they are not too fat to be young. Make a stuffing for them by stewing and stoning half a pound of prunes, chopping them coarsely, adding a cup of minced celery, a cup of soft bread crumbs, a little onion juice, salt and pepper, and four apples chopped fine. Put a heaping tablespoonful of butter in the frying-pan, and cook all together until the apples and celery are done. Stuflf the ducks, leaving room for the crumbs to swell, and roast them upside down, like the turkey; baste often, and serve with giblet gravy.
ROAST DUCK.
"Table Talk".
Boast duck not stuffed, but a small onion and a stalk of celery placed in the cavity to give a slight flavor. It is trussed in the same way as directed for turkey,
and roasted in a very hot oven until the joints could be easily separated. Blood oranges are used for garnish, the sections being separated and heaped in the rind which is carefully removed in halves.
ROAST DUCKS.
Marion Harland.
Draw and clean, washing the inside in three waters, the second having a teaspoonful of baking soda mixed with it.
Plunge into ice-cold water; leave them there for fifteen minutes; wipe well inside and out, and stuff with a forcemeat of dry crumbs seasoned with salt, pepper, onion juice and finely minced parsley.
Do not moisten the stuffing. Put it in dry, packing well. Dredge the ducks with peppered and salted flour ; lay upon the grating of your roaster, pour a cupful of boiling water over them, and roast, covered, from twelve to fifteen minutes to the pound, according to age. Baste four times with the gravy from the dripping-pan. Uncover, wash with butter, dredge with flour and brown.
To make the gravy, drain off the liquor from the pan; set in ice-water to throw up the grease, strain, add the giblets minced very fine, thicken with browned flour, and boil for two minutes.
SALMI OP DUCK.
''Table Talk".
What meat has been left on roasted ducks cut off in good-sized pieces; the bones are broken and simmered so as to give nearly a quart of stock. Season the remaining gravy with mushroom catsup and a few drops
of Worcestershire; if less than a cupful add boiling water to make up the deficiency. In this heat the meat and a dozen or more olives, add two tablespoonfuls of sherry and take from the fire. Pile the meat in the center of a small platter, pour over it the gravy and garnish with triangles of toasted bread and tufts of parsley. The stock, with the addition of sago and seasoning, gives a dinner soup.
BELASCO'S SALMI OP GOOSE.
Records on this page
Pollado de Pollo (Spanish Dish)