Pick, draw and clean, and fill with turkey dressing.
Truss into nice shape. Place in dripping-pan. Place
thin slices of salt pork on the breast. When brown
slightly add some water to pan to keep pan from burn-
ing. LowTr your fire and baste frequently. It will take
about one hour t'o cook. When dt)ne make the sauce
in the pan after removing the birds, and adding flour
and more water if needed. Serve on hot platter, and
garnish with parsley✪ Roast Partridge. Serve sauce in gravy-boat.
Fried Plover.
You skin the plover and reserve only the breast
and legs. Roll in flour. Place in frying-pan with hot
butter, and turn and fry until a nice brown on both
sides. Remove to hot platter. Season with butter, salt
and pepper, and make brown gravy by adding flour
and more butter✪ Fried Plover to the frying-pan. Season nicely and
pour over the birds.
Woodcock.
Pick, draw^ and clean. Tie the legs, remove skin
from the head, turn head under the wings, and tie.
Put a thin slice of bacon over the breast, and keep in
place with small wood skewers. Fry for three or four
minutes in some hot fat. Season and serve on toast,
134 SCIENTIFIC COOKING.
with some tart jelly, currant preferred. These can be
prepared in the same way and cooked in the casserole,
and served from casserole.
Quail Pie.
Cut quails into halves, stew until tender, and season
with butter, salt, pepper, parsley and onion juice and
a tablespoon minced celery. Thicken with flour, place
in baking-dish, and when cold cover with good pie-crust✪ Quail Pie
or puff paste, and bake until well browned. Serve from
baking-dish.
WARMED=OVER DISHES FROM GAME AND
POULTRY.
Creamed Chicken.
2 cups cold cooked chicken. 1 teaspoon minced celery
1 cup whitt. sauce. (using the heart).
^2 cup mushrooms. ✪ Creamed Chicken
Cut chicken into cubes, reheat in the cream sauce
with celery and mushrooms.
Chicken and Oysters.
Prepare same as the above, and add one pint of
oysters✪ Chicken and Oysters that have been plumped in their own liquor.
Either of the above dishes can be served in potato well
or patty-shells, or with border of rice.
Belgian Hare Baked.
Prepare about same as chicken. Clean, cut up, sea-
son with salt and pepper, and roll in flour. Place in
dripping-pan and cook thirty minutes✪ Belgian Hare Baked in oven, basting
often with melted butter. Arrange on dish and serve
with cream sauce.
FISH AND MEAT SAUCES. 135
CHAPTER XYI.
FISH AND MEAT SAUCES.
BUTTER and flour cooK-d together are the founda-
tions for all the different kinds of sauces. When
not browned it is called roux; when browned, hrowm
roux. For white sauces we cook the butter and flour
together in a saucepan, using carie that it does not
brown, and to this, as soon as it bubbles long enough
to burst the starch grains in the flour, we add the liquid
very slowly, with the seasonings. For brown sauce we
stir the butter until well browned; flour is then added
and stirred with the butter until both are- well browned
before adding the liquids. Remember the success of
the sauce depends u^pon the browning of the flour and
butter properly, for the least bit of burning will give
the sauce a bitter taste. The proportions for sauce to
have the average thickness is one rounding tablespoon
of flour and one of butter, or, if leveled, two of each,
and liquid, whether milk or stock. For brown stock
a little more fl.our is necessary, as the browning process
takes from the thickening qualities of the flour.
Page 63 · 7 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
Pick, draw and clean, and fill with turkey dressing. Truss into nice shape. Place in dripping-pan. Place thin slices of salt pork on the breast. When brown slightly add some water to pan to keep pan from burning. Lower your fire and baste frequently. It will take about one hour to cook. When done make the sauce in the pan after removing the birds, and adding flour and more water if needed. Serve on hot platter, and garnish with parsley. Serve sauce in gravy-boat.
Fried Plover.
You skin the plover and reserve only the breast and legs. Roll in flour. Place in frying-pan with hot butter, and turn and fry until a nice brown on both sides. Remove to hot platter. Season with butter, salt and pepper, and make brown gravy by adding flour and more butter to the frying-pan. Season nicely and pour over the birds.
Woodcock.
Pick, draw and clean. Tie the legs, remove skin from the head, turn head under the wings, and tie. Put a thin slice of bacon over the breast, and keep in place with small wood skewers. Fry for three or four minutes in some hot fat. Season and serve on toast,
with some tart jelly, currant preferred. These can be prepared in the same way and cooked in the casserole, and served from casserole.
Quail Pie.
Cut quails into halves, stew until tender, and season with butter, salt, pepper, parsley and onion juice and a tablespoon minced celery. Thicken with flour, place in baking-dish, and when cold cover with good pie-crust or puff paste, and bake until well browned. Serve from baking-dish.
WARMED=OVER DISHES FROM GAME AND POULTRY.
Creamed Chicken.
2 cups cold cooked chicken. 1 teaspoon minced celery 1 cup whitt. sauce. (using the heart).
^2 cup mushrooms.
Cut chicken into cubes, reheat in the cream sauce with celery and mushrooms.
Chicken and Oysters.
Prepare same as the above, and add one pint of oysters that have been plumped in their own liquor. Either of the above dishes can be served in potato well or patty-shells, or with border of rice.
Belgian Hare Baked.
Prepare about same as chicken. Clean, cut up, season with salt and pepper, and roll in flour. Place in dripping-pan and cook thirty minutes in oven, basting often with melted butter. Arrange on dish and serve with cream sauce.
CHAPTER XYI.
BUTTER and flour cooK-d together are the foundations for all the different kinds of sauces. When not browned it is called roux; when browned, hrowm roux. For white sauces we cook the butter and flour together in a saucepan, using carie that it does not brown, and to this, as soon as it bubbles long enough to burst the starch grains in the flour, we add the liquid very slowly, with the seasonings. For brown sauce we stir the butter until well browned; flour is then added and stirred with the butter until both are- well browned before adding the liquids. Remember the success of the sauce depends u^pon the browning of the flour and butter properly, for the least bit of burning will give the sauce a bitter taste. The proportions for sauce to have the average thickness is one rounding tablespoon of flour and one of butter, or, if leveled, two of each, and liquid, whether milk or stock. For brown stock a little more fl.our is necessary, as the browning process takes from the thickening qualities of the flour.
Records on this page
WoodcockRoast PartridgeFried PloverQuail PieCreamed ChickenChicken and OystersBelgian Hare Baked