tion with a skewer run through both wings and held in place with
clean .twine'; press the legs as closely towards the breast and side*
bones as possible, giving an upward and pushing motion, and fasten
with a skewer run through the body and both thighs, push a short
skewer through above the tail, and tie ends of legs down, with a
twine, close to the skewer ; then place the fowl on its breast and take
the strings which tie the legs and bring them around the skewer in
the wings ; pass them back and for£h, across the back, to the skewer
in tail two or three times and tie very tightly. Trussing thus, a
handsome shape will be given, and all the strings will be on the back,
so that the crust with which the breast of a perfectly roasted fowl is
covered need not be broken* If one has not skewers, proceed as
above, tying in shape as nicely as possible. It is now ready for
roasting or boiling. If to be roasted rub over lightly with salt, or
some do not use any until half done. Never use pepper, on the
ontside until fowl is done ; as the scorching which it undergoes when
on the. surface, entirely changes the flavor. Always use white pep*
per, if any. A handsome appearance may be gained for the roast
by larding the breast and where the fowls are rather ^ry it is a nicer
way. Proceed as directed on page 459, using a smaller needle than
^^^■Hii^^^^^ for meats. The heating, for a moment,
r^ ^^ ^^— ^^^^^^, ^^ ^^^ ^®®^ renders it firmer, enabl*
""^^^^^^s^^^ ^^^8 o^® *^ ^^^^ more easily. The
ifMdtoMdLartooa. iUustratiou shows a separate needle
and lardoon and one ready for use. When one can not lard, the
'^barding",ad described, is very nice, especially for small game, such
as quails, etc Both chickens and turkeys, if roasted, are thought
to be better steamed, especially if chickens are over a year old, and
old chickens can be deliciously fried if, after cutting, the pieces are
first steamed till tender. Stewing and boiling are well approved
ways of cooking chickens of a questionable age. Alwayl]|piut on in
boiling water^ unless soup is wanted, when use cold ; skim whto it
boils up first, and place where it will only simmer; which, although
defined as '^gentle boiling" Is by competent authorities on cookery,
considered not hoilingy but just the next step ; a degree of heat hot
enough to coagulate the albumen, and soften the fibrin, being of the
temperature of 180? when tested by a thermometer. When coQ^ed
in water kept at boiling point, which is much less efiective than
WTOiinftnng, the flesh becomes fough rather than tender, and there' is
34
530 POTTLTBT.
✪ Boiled Chicken
Page 455 · 1 recipe record on this page
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
tion with a skewer run through both wings and held in place with
clean .twine'; press the legs as closely towards the breast and side*
bones as possible, giving an upward and pushing motion, and fasten
with a skewer run through the body and both thighs, push a short
skewer through above the tail, and tie ends of legs down, with a
twine, close to the skewer ; then place the fowl on its breast and take
the strings which tie the legs and bring them around the skewer in
the wings ; pass them back and for£h, across the back, to the skewer
in tail two or three times and tie very tightly. Trussing thus, a
handsome shape will be given, and all the strings will be on the back,
so that the crust with which the breast of a perfectly roasted fowl is
covered need not be broken* If one has not skewers, proceed as
above, tying in shape as nicely as possible. It is now ready for
roasting or boiling. If to be roasted rub over lightly with salt, or
some do not use any until half done. Never use pepper, on the
ontside until fowl is done ; as the scorching which it undergoes when
on the. surface, entirely changes the flavor. Always use white pep*
per, if any. A handsome appearance may be gained for the roast
by larding the breast and where the fowls are rather ^ry it is a nicer
way. Proceed as directed on page 459, using a smaller needle than
^^^■Hii^^^^^ for meats. The heating, for a moment,
r^ ^^ ^^— ^^^^^^, ^^ ^^^ ^®®^ renders it firmer, enabl*
""^^^^^^s^^^ ^^^8 o^® *^ ^^^^ more easily. The
ifMdtoMdLartooa. iUustratiou shows a separate needle
and lardoon and one ready for use. When one can not lard, the
'^barding",ad described, is very nice, especially for small game, such
as quails, etc Both chickens and turkeys, if roasted, are thought
to be better steamed, especially if chickens are over a year old, and
old chickens can be deliciously fried if, after cutting, the pieces are
first steamed till tender. Stewing and boiling are well approved
ways of cooking chickens of a questionable age. Alwayl]|piut on in
boiling water^ unless soup is wanted, when use cold ; skim whto it
boils up first, and place where it will only simmer; which, although
defined as '^gentle boiling" Is by competent authorities on cookery,
considered not hoilingy but just the next step ; a degree of heat hot
enough to coagulate the albumen, and soften the fibrin, being of the
temperature of 180? when tested by a thermometer. When coQ^ed
in water kept at boiling point, which is much less efiective than
WTOiinftnng, the flesh becomes fough rather than tender, and there' is
34
530 POTTLTBT.