Two chickens, chopped fine, or three and one-half pints of
ground veal, one nutmeg, grated, one and one-half teaspoonfuls
of salt, two small onions, chopped fine as possible, two level tea-
spoonfuls sweet marjoram, two of thyme, or basil, one-half tea-
spoonful of cayenne pepper, two tablespoonfuls of celery seed,
one and one-half pints of thickened milk, two eggs✪ Chicken or Veal Croquettes, well beaten
into the mixture. Mix all well, then make into pear-shaped balls
and dip into beaten egg, then into bread crumbs. Have ready
some boiling lard, and fry the croquettes a light brown.
KOAST GOOSE.
Clean and wash the goose — not forgetting to put a spoonful of
soda in next to the last water — rinse out well, and wipe the in-
side quite dry. Add to the usual dressing of bread crumbs, pep-
per, salt, a tablespoonful of melted butter, a large sized onion,
68 POULTRY.
chopped fine, a tablespoonful of chopped sage, the yolks of two
eggs, and some bits of fat pork. Stuff the body and craw, and
sew up. It will take fully two hours to roast, if the fire is quick.
Cover the breast until it is well done, with white paper, or a paste
of flour and water, removing this when you are ready to brown.
Make a gravy as for roast duck. Serve with cranberry or apple
sauce.
ROAST DUCK.
Clean, wash and wipe the duck very carefully. To the usual
dressing add a little sage (powdered or green), and a minced shal-
lot. Stuff and sew up as usual, reserving the giblets for the
gravy. If the fowl is tender it will not require more than an
hour to roast. Baste well. Make a crust of flour and water and
spread over the duck, and roast half an hour. Before it is done,
take the crust off and brown. Skim the gravy before putting in
the giblets and thickening. The giblets should be stewed in a
very little water, then chopped fine, and added to the gravy in
the dripping-pan, with a chopped shallot and a spoonful of
browned flour. Serve with currant or grape jelly.
Birds should be carefully plucked or skinned, drawn, wiped
clean, and all shot removed. Game should not be washed, un-
less absolutely necessary for cleanliness. With care in dressing,
wiping will render them perfectly clean. If necessary to wash,
do it quickly and use as little water as possible. The more
plainly all kinds of game are cooked, the better they retain their
fine flavor. They require more brisk fire than poultry, but take
less time to cook. Their color, when done, should be a fine brown
color. Broiling is a favorite method of cooking game, and all
birds are exceedingly nice roasted. To broil, split down the back,
open and flatten the breast by covering with a cloth and pound-
ing; season with pepper✪ Roast Goose, and lay the inside first upon the gridiron;
turn as soon as browned, and when almost done, take off, place
on a platter, sprinkle with salt, and serve at once. The time re-
quired is usually about twenty minutes. To lard game, cut fat
salt pork into thin, narrow strips, thread a larding-needle with
one of the strips, run the needle under the skin, through, so that
the ends of the strips exposed will be of equal length. The
strips should be about one inch apart. Many prefer tying a piece
of bacon on the breast instead. Pigeons should be cooked a long
time as they are usually quite lean and tough, and they are better
to lie in salt water half an hour, or to be par-boiled in it for a few
moments.
Page 40 · 3 recipe records on this page
Presented as published in 1887. 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
Two chickens, chopped fine, or three and one-half pints of ground veal, one nutmeg, grated, one and one-half teaspoonfuls of salt, two small onions, chopped fine as possible, two level teaspoonfuls sweet marjoram, two of thyme, or basil, one-half teaspoonful of cayenne pepper, two tablespoonfuls of celery seed, one and one-half pints of thickened milk, two eggs, well beaten into the mixture. Mix all well, then make into pear-shaped balls and dip into beaten egg, then into bread crumbs. Have ready some boiling lard, and fry the croquettes a light brown.
ROAST GOOSE.
Clean and wash the goose — not forgetting to put a spoonful of soda in next to the last water — rinse out well, and wipe the inside quite dry. Add to the usual dressing of bread crumbs, pepper, salt, a tablespoonful of melted butter, a large sized onion,
chopped fine, a tablespoonful of chopped sage, the yolks of two eggs, and some bits of fat pork. Stuff the body and craw, and sew up. It will take fully two hours to roast, if the fire is quick. Cover the breast until it is well done, with white paper, or a paste of flour and water, removing this when you are ready to brown. Make a gravy as for roast duck. Serve with cranberry or apple
sauce.
ROAST DUCK.
Clean, wash and wipe the duck very carefully. To the usual dressing add a little sage (powdered or green), and a minced shallot. Stuff and sew up as usual, reserving the giblets for the gravy. If the fowl is tender it will not require more than an hour to roast. Baste well. Make a crust of flour and water and spread over the duck, and roast half an hour. Before it is done, take the crust off and brown. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour. Serve with currant or grape jelly.
Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, unless absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require more brisk fire than poultry, but take less time to cook. Their color, when done, should be a fine brown color. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pounding; season with pepper, and lay the inside first upon the gridiron; turn as soon as browned, and when almost done, take off, place on a platter, sprinkle with salt, and serve at once. The time required is usually about twenty minutes. To lard game, cut fat salt pork into thin, narrow strips, thread a larding-needle with one of the strips, run the needle under the skin, through, so that the ends of the strips exposed will be of equal length. The strips should be about one inch apart. Many prefer tying a piece of bacon on the breast instead. Pigeons should be cooked a long time as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be par-boiled in it for a few moments.
Records on this page
Chicken or Veal CroquettesRoast GooseRoast Duck