Cut apart, and pierce each link several times with
a skewer or fork. Put into frying-pan and cover with
boiling w-ater✪ Sausages, and cook for fifteen minutes. Drain and
fry until well browned. Serve with fried apples.
Fried Apples.
Cut apples half an inch thick across the apple.
Remove the core, leaving on the skin. Saute in butter
or dripping from the sausage until tender. Sprinkle
slightly with powdered sugar✪ Fried Apples, and place on same plat-
ter with the sausage.
120 SaiENTlFIC CO^vING.
CHAPTER XV.
POULTRY AND GAME.
POULTRY incliides turkey, chicken, fowl, duck and
goose. In game we have birds and animals found
in the field and forest. They include the quail, wild
duck, partridge, dee-r, etc.
In selecting poultry choose those that are plump,
but not fat. If young, the flesh will be firm to the
touch; end of the breastbone soft and pliable, like a
gristle more than a bone. Short, yellow-legged chicken
and fowl are given the preference, even by Shakespeare,
who was a fine judge of all good things to eat. Dark-
fleshed game can be served rare, while the white fl-esh
wants always to be well done. Chicken, fowl and tur-
key are very nutritious, and the white meat of the
chicken is digested with little efiOo.rt on the part of the
stomach. Since the incubator has been in use we have
the broiler all the year round in the market. These are
called spring chickens. Fowl is found in the market
the year round. Turkeys are in market all the year,
but are in best condition during the winter months.
Geese and tame ducks are hard to digest on account of
the large per cent, of fat they contain. Squabs are
young pigeons, and are a very delicious tidbit for the
sick. The pigeon wants slow, long cooking to make it
tender. Game, with the exception of the wild duck, is
tender and easy to digest, from the fact that it contains
much less fat than poultry.
A young goose about twelve weeks old is called
POULTRY AND GAME. 121
green goose. Kerwen, in his "Host and Guest," speaks
often of green goose. Young ducks are called ducklings.
The canvasback heads the list of the game ducks from
the fact that he is the greatest diver among the ducks,
and for this reason goes way down in the lakes and gets
the wild celery root and fattens on it. This is what
gives his flesh the peculiar flavor the game-lover delights
in. The redhead is next. He follows the canvasback^
and picks up all the pieces of celery he drops, and
this rates him second. The redhead is found in the
market a little earlier than the canvasback. The mal-
lard from Lake Erie is very fine. All game ducfe are
cooked quickly in a very hot oven. Some writer has
said, "Let the duck pass through the kitchen." Quail
and partridge are served from the middle of October to
January 1st. The fresh grouse appears in the market
during the fall ; plover from April to December.
To Dress and Clean Poultry.
Page 56 · 2 recipe records on this page
Presented as published in 1911. 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 apart, and pierce each link several times with a skewer or fork. Put into frying-pan and cover with boiling water, and cook for fifteen minutes. Drain and fry until well browned. Serve with fried apples.
Fried Apples.
Cut apples half an inch thick across the apple. Remove the core, leaving on the skin. Saute in butter or dripping from the sausage until tender. Sprinkle slightly with powdered sugar, and place on same platter with the sausage.
120 SCIENTIFIC COOKING.
CHAPTER XV.
POULTRY incliides turkey, chicken, fowl, duck and goose. In game we have birds and animals found in the field and forest. They include the quail, wild duck, partridge, deer, etc.
In selecting poultry choose those that are plump, but not fat. If young, the flesh will be firm to the touch; end of the breastbone soft and pliable, like a gristle more than a bone. Short, yellow-legged chicken and fowl are given the preference, even by Shakespeare, who was a fine judge of all good things to eat. Dark-fleshed game can be served rare, while the white flesh wants always to be well done. Chicken, fowl and turkey are very nutritious, and the white meat of the chicken is digested with little effort on the part of the stomach. Since the incubator has been in use we have the broiler all the year round in the market. These are called spring chickens. Fowl is found in the market the year round. Turkeys are in market all the year, but are in best condition during the winter months. Geese and tame ducks are hard to digest on account of the large per cent, of fat they contain. Squabs are young pigeons, and are a very delicious tidbit for the sick. The pigeon wants slow, long cooking to make it tender. Game, with the exception of the wild duck, is tender and easy to digest, from the fact that it contains much less fat than poultry.
A young goose about twelve weeks old is called
green goose. Kerwen, in his "Host and Guest," speaks often of green goose. Young ducks are called ducklings. The canvasback heads the list of the game ducks from the fact that he is the greatest diver among the ducks, and for this reason goes way down in the lakes and gets the wild celery root and fattens on it. This is what gives his flesh the peculiar flavor the game-lover delights in. The redhead is next. He follows the canvasback and picks up all the pieces of celery he drops, and this rates him second. The redhead is found in the market a little earlier than the canvasback. The mallard from Lake Erie is very fine. All game ducks are cooked quickly in a very hot oven. Some writer has said, "Let the duck pass through the kitchen." Quail and partridge are served from the middle of October to January 1st. The fresh grouse appears in the market during the fall ; plover from April to December.
To Dress and Clean Poultry.
Records on this page
SausagesFried Apples