slices from the head; slice the heart, tongue, etc., and fricassee as
for chicken. Have the liver fried in slices with the sweetbreads and
slices of bacon and bunches of parsley. Pour the fricassee into the
dish, and garnish with the fried pieces.--_Mrs. R._
LAMB'S HEAD.
Boil the head and liver, but so as not to let the liver be too much
done. Take up the head, split it through the bone, which must remain
with the meat on. Cut the meat across and across with a knife, grate
some nutmeg on it and lay it on a dish before a good fire; then throw
over it some grated bread crumbs, some sweet herbs, some allspice, a
little lemon peel chopped fine, a very little pepper and salt. Baste
it with butter, and dredge a little flour over it.
Just as it is done, take one-half the liver, the lights, the meat, the
tongue; chop them small with six or eight spoonfuls water or gravy.
First shake some flour over the meat and stew it together; then put in
the gravy or water, a good piece of butter rolled in a little flour,
pepper and salt, and what runs from the head in the dish. Simmer all
together a few minutes, and add half a spoonful of vinegar; pour it on
the head. Lay the head on the centre of the mince-meat; have ready the
other half of liver, cut in pieces and fried quickly with slices of
bacon and lemon; lay these around the dish and serve.--_Mrs. T._
DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS.
The day before giving a dinner or evening entertainment, gather up
medium and small sized pure white and yellow turnips, carrots, red and
pink beets, the different colored radishes. From these the most
beautiful flowers can be cut; camellias, roses, dahlias, tulips,
tuberoses, etc. No explicit directions can be given except, first,
smoothly to pare each vegetable, taking care not to keep them too near
the fire, which will cause them to wilt and lose the waxy freshness
which makes them so beautiful. Each flower may be laid on a cluster of
green leaves or curled parsley, and over the cold meats, and around
the edge of the dish.
The cutting of these flowers makes a charming and interesting pastime
for the young members of the family, in the evening before.--_Mrs. C.
G._
POULTRY.
In summer, kill and dress the poultry the day beforehand, except
chicken for frying, which is not good unless killed the same day it is
eaten.
The best way to kill a fowl is to tie it by its legs, hang it up, and
then cut off its neck. In this way, it dies more quickly, suffers
less, and bleeds more freely.
It is best to pick fowls dry; though, if you are pressed for time, you
may facilitate the picking of chickens, as well as of partridges and
other small birds, by putting them first into water, hot, but not
boiling. Then take off the feathers carefully, so as not to break the
skin. Never scald a turkey, duck or goose, however, before picking.
To draw the crop, split the skin of all poultry on the back of the
neck. Pull the neck upward and the skin downward, and the crop can be
easily pulled out. Then cut off the neck close to the body, leaving
the skin to skewer at the back of the neck after the dressing has been
put in. Make an incision under the rump lengthwise, sufficient to
allow the entrails to be easily removed. Be careful not to break the
gall, and to preserve the liver whole. Cut open the gizzard, take out
the inner skin, and wash both carefully. Wash the bird inside several
times, the last time with salt and water. Some persons object to using
water inside or outside, but I consider it more cleanly to wash the
bird first and then wipe it dry with a clean towel. It should then be
hung with the neck downwards till ready to cook.
The head, neck, and feet, after being nicely washed and the bones in
them broken, should be stewed in the gravy, as they make it much
richer.
It is said that throwing chickens into cold water immediately after
they have finished bleeding, and allowing them to remain there ten or
fifteen minutes, will make them deliciously tender, which can be
accounted for scientifically. Frozen fowls or game should be thawed
gradually, by being laid in cold water. If cooked without being
thawed, it will require double time, and they will not be tender nor
high-flavored.
The tests by which you may tell the age of a turkey are these. An old
turkey has rough and red legs, and if a gobbler, long spurs, while
young turkeys have black legs, and if gobblers, small spurs. The
fatter they are and the broader their breasts, the better. When
dressed, the skin should be a yellowish white, and, if tender, you may
easily rip it with a pin. If, when you bend back the wings, the sinews
give and crack, this is another test of the turkey being young, and
the same test will apply to other fowls. The bill and feet of an old
goose are red and hairy. A young goose has pen feathers and its flesh
is whiter than that of an old one.
If young, the lower part of a hen's legs and feet are soft and smooth,
while a young cock has small spurs. When dressed, the flesh should be
white and the fat a pale yellow. Turn the wing back, and if the sinews
snap it is a sign the chicken is young.
A few words on the subject of carving may not be out of place here. A
sharp knife, with a thin and well tempered blade is essential to good
carving. In carving a turkey, cut off first the wing nearest to you,
then the leg and second joint, then slice the breast till a rounded,
ivory-shaped piece appears. Insert the knife between that and the
bone, and separate them. This part is the nicest bit of the breast.
Next comes the merry-thought. After this, turn over the bird a little,
and just below the breast you will find the oyster, which you will
separate as you did the inner breast. The side bone lies beside the
rump, and the desired morsel can be taken out without separating the
whole bone. Proceed with the other side in the same way. The fork need
not be removed during the whole process.
Chicken and partridges are carved in the same way.
ROAST TURKEY.
Wash nicely in and out. Plunge into boiling water ten minutes. Have
ready a dressing of
Bread crumbs.
Hard boiled eggs, chopped fine.
1 tablespoonful butter.
Minced parsley, thyme and celery.
After rubbing the cavity well with salt and pepper and putting in a
slice of pork or bacon, fill with the above dressing. Do the same also
to the crop, so as to make the turkey look plump. Rub the turkey well
with butter and sprinkle salt and pepper over it. Dredge with flour.
Lay in the pan with a slice of pork or bacon and a pint of boiling
water. Lay the liver and gizzard in the pan with it. Put in a hot
oven, basting and turning frequently till every part is a beautiful
brown. When the meat is amber color, pin a buttered sheet of writing
paper over it to keep it from becoming hard and dry. Cook three or
four hours. Season the gravy with minced parsley and celery and serve
with cranberry sauce.--_Mrs. S. T._
_Roast Turkey._
Wash the turkey thoroughly inside and out, having removed the
insides. Make a dressing of bread soaked in cold water, drained and
mashed fine, a small piece of melted butter or salt pork chopped,
pepper and salt, sweet herbs, a hard boiled egg, chopped fine.
Any kind of cooked meat is good, minced fine and added to the
dressing. The body and crop must be filled with the dressing and sewed
up. The giblets ought to be boiled tender, if they are to be used. Use
the water in which they are boiled, for gravy, adding a little of the
turkey drippings, seasoning with pepper, salt, and sweet herbs, and
thickening with a little flour and water, mixed smoothly. Place where
it will boil.
When the fowl is put on to roast, put a little water into the
dripping-pan. At first it should be roasted slowly and basted
frequently. Tie up the wings and legs before roasting, and rub on a
little butter and salt. Serve with drawn butter.--_Mrs. W._
_Roast Turkey._
Put the gizzard, heart and liver in cold water and boil till tender.
When done, chop fine and add stale bread, grated, salt and pepper,
sweet herbs, if liked, two eggs well beaten.
Fill the turkey with this dressing, sew the openings, drawing the skin
tightly together. Put a little butter over the turkey and lay it upon
the grate of your meat-pan. Cover the bottom of the pan well with
boiling water. In half an hour, baste the turkey by pouring over it
the gravy that has begun to form in the pan. Repeat this basting every
fifteen minutes. In an oven of average temperature, a twelve-pound
turkey will require at least three hours' cooking.--_Mrs. A. D._
ROAST TURKEY, WITH TRUFFLES.
Truffles must be peeled, chopped and pounded in a mortar; one and a
half pound will do for one turkey. Rasp the same amount of fat bacon
and mix with the truffles and stuff the turkey with it. This dressing
is usually placed in the turkey two days beforehand, to impart its
flavor to the fowl. Lay thin slices of fat bacon over the breast of
the turkey, cover it with half a sheet of white paper, and roast two
hours. Chestnuts dressed in the same way as truffles are found an
excellent substitute.--_Mrs. S. G._
BOILED TURKEY.
Wash well with cold water, then put on in milk-warm water, either tied
in a coarse cloth dredged with flour or with a half-pound of rice in
the water. Keep well under water, and boil slowly three hours, adding
salt just before it is done. When perfectly done and tender, take out
of the pot, sprinkle in the cavity a little pepper and salt, and fill
with oysters stewed just enough to plump them, and season, with
butter, pepper, salt and vinegar. Place in a dish and set in a steamer
to keep hot. Strain the liquor in which the oysters were scalded, add
drawn butter, chopped celery, parsley and thyme; pour over the turkey,
and serve. If not convenient to use oysters, use egg and butter sauce.
Garnish with sliced lemons.--_Mrs. S. T._
_Boiled Turkey._
Prepare the turkey as for roasting. Tie it in a cloth or boil rice in
the pot with it, if you wish it to look white. It is improved by
boiling a pound or two of salt pork with it. If soup is made of the
liquor, let it stand till next day and skim the fat. Season after
heating.--_Mrs. W._
TO STEAM A TURKEY.
Rub butter, pepper and salt inside the turkey after it has been well
washed, fill with oysters, sew up, lay in a dish and set in a steamer
placed over boiling water. Cover closely and steam from two hours to
two and a half. Take up, strain the gravy which will be found in the
dish. Have an oyster sauce ready, prepared like stewed oysters, and
pour into it this gravy thickened with a little butter and flour. Let
it come to a boil and whiten with a little boiled cream. Pour this
over the steamed turkey and send to the table hot. Garnish with
sliced lemons.--_Mrs. S. T._
TURKEY HASH.
Cut up the meat very fine. Stew the bones in a little water, then stir
into this water the meat, adding a large tablespoonful butter, a cup
of cream, salt and pepper, a little chopped parsley, thyme or celery
(or else a very few celery-seeds). Stew all together.--_Mrs. R._
DEVILLED TURKEY.
Place the legs and wings (jointed) on a gridiron. Broil slowly. Have
ready a sauce made of--
1 tablespoonful pepper vinegar.
1 tablespoonful made mustard.
1 tablespoonful celery sauce.
1 tablespoonful acid fruit jelly.
A little salt and pepper.
Lay the broiled turkey on a hot dish. Pour the dressing and sift
pounded cracker over it.--_Mrs. S. T._
POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.
Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion
very fine and fry a light brown, in a frying-pan, with a
dessertspoonful lard. Then add the potatoes with salt and pepper, and
a lump of butter as large as a walnut. To this add one well beaten
egg, stirring till perfectly dry. If for geese or ducks, add a little
sifted sage and a small quantity of red pepper.--_Mrs. McG._
BONED TURKEY.
The turkey must be full grown, moderately fat, and picked dry. Do not
remove the entrails. Cut off the neck about one inch from the body.
Take off the wings above the second joint and cut off the legs as
usual. With a sharp pointed knife, split the skin from the end of the
neck to the rump. Run the knife between the bones and flesh on one
side, till you come to where the wing and leg join the body. Twist
the wing and raise it, cracking the joint. Separate it from the body.
Then proceed with the leg in the same way, on the same side. Run the
knife between the bones and flesh till you reach the breast bone.
Repeat this on the other side. Take out the craw. Carefully run a
sharp knife under the rump, detaching it from the bone without cutting
the skin, as it must come off with the flesh. Hold the turkey by the
neck and pull the skin carefully down, until the upper part of the
breast bone is uncovered. Cut the flesh from the bone on both sides,
till the end of the bone is nearly reached. The turkey must now be
laid on the back and held by the neck, the front of the turkey being
toward you. Take hold of the skin of the neck with the left hand,
pulling downwards with a knife in the right hand, separate the skin
from the end of the bone. The whole of the turkey is now detached from
the carcass. Lay it on a table with the skin down. Pull the bones from
the wings and legs, first running the knife around so as to leave the
flesh. Pull out all the tendons of the legs. Push them and the wings
inside. Cut off the ring under the rump. All this must be done slowly
and carefully. Have ready a half-dozen slices of salt pork, and a
salad made of shoat, veal or lamb, chopped and seasoned, as turkey
salad, with celery, etc. Mix with this salad three or four large Irish
potatoes, boiled and mashed, with a spoonful of butter. Now lay the
turkey on the table, inside up and the neck from you; pepper and salt
it; lay three or four slices of pork on it, then a layer of the salad;
pork again and salad alternately until filled; draw the two sides
together and sew it up, giving it as near as possible its proper
shape. Sew it up carefully in a cloth, place in a kettle of the proper
shape, cover with boiling water, adding the broken bones, three pounds
fresh lean beef, parsley, thyme, onions and two dozen whole black
peppercorns, with salt to the taste. Simmer three hours, then take it
from the water and remove the towel. Carefully remove all
discolorations and settlings of the water from the turkey. Scald a
clean cloth, wrap it up again; place it on its back, put a dish over
it with a weight on it and set it in a cool place till next day.
Unwrap and remove the twine with which it was sewed. Glaze it with a
little meat jelly; just before the jelly congeals sift over a little
cracker browned and pounded; decorate with meat jelly and serve.
Directions for preparing meat jelly follow.--_Mrs. S. T._
MEAT JELLY FOR BONED TURKEY.
As soon as the water in which the turkey was boiled is cold, take off
all the fat and strain it, put it in a porcelain-lined kettle; two
ounces gelatine, three eggs, with shells, a wine-glass of sherry, port
or madeira wine; stir well. Add one quart of the strained liquor; beat
rapidly with an egg-beater, put it on the fire and stir until it
boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric
and strain just as any other jelly. When congealed break it up and
place around the turkey. Cut some in thick slices and in fanciful
shapes with paste cutters. Place some of these lozenges over the
turkey and border the edges of the dish with them.--_Mrs. S. T._
CHICKENS.
These, whether for boiling or roasting, should have a dressing
prepared as for turkeys. Six spoonfuls of rice boiled with the
chickens will cause them to look white. If the water is cold when they
are put in, they will be less liable to break. They are improved by
boiling a little salt pork with them. If not thus boiled, they will
need salt.
For broiling, chickens should be split, the innards taken out, and the
chickens then washed. Broil very slowly till done, placing the bony
side down; then turn it and brown the other side. Forty minutes is the
medium time for broiling a chicken.
For roast chicken, boil the gizzard and liver by themselves, and use
the water for gravy.--_Mrs. Col. W._
ROAST CHICKEN.
Chicken should never be cooked the same day it is killed. Wash well
with cold water, then pour boiling water over it and into the cavity.
Rub the latter with salt and pepper, and fill with a dressing made of
bread soaked in water and squeezed out, a tablespoonful butter, a
little salt, pepper and parsley.
Rub the chicken well with butter. Sprinkle pepper and salt over it and
dredge with flour. Lay it into a pan with a slice of pork or bacon and
a pint of water. Let it simmer slowly two hours, basting and dredging
frequently. Turn the chicken so each part may be equally browned. Add
chopped thyme and parsley to the gravy.
Some persons think ground ginger a more delicate flavoring for the
dressing than pepper.--_Mrs. S. T._
TO BOIL CHICKEN.
Never boil the same day the chicken is killed. Soak them overnight in
weak salt and water. Place in a kettle of water, with a handful of
rice and a little milk to make the chicken white. Simmer slowly two or
three hours, removing the scum that rises when the chicken first
begins to boil. Keep under the water, with an inverted deep plate.
Just before taking off the fire, add salt to the taste. Lay on a hot
dish near the fire. Skim off the fat from the top of the liquor,
strain it and add chopped celery, parsley and thyme, drawn butter, a
little pepper and salt, or, if preferred, six hard-boiled eggs chopped
fine.--_Mrs. S. T._
TO STEAM CHICKEN.
Soak two hours, in salt and water, a fat young pullet. Drain and dry.
Rub in the cavity a little salt and pepper and a large lump of butter.
Fill with large, plump oysters, seasoned with pepper and salt, and sew
up. Lay the chicken on a dish or pan, and set it inside a steamer,
which close and keep over boiling water four hours. When thoroughly
done, lay on a dish and pour over it drawn butter or celery sauce.
Garnish with curled parsley, and serve.--_Mrs. S. T._
SMOTHERED CHICKEN.
Kill the day before it is smothered. Split open the back, as if to
broil. When ready to cook, wipe dry with a clean towel, rub well with
butter and sprinkle with pepper and salt. Put in a pan with a slice of
bacon or pork and a pint of water. Simmer an hour or more, basting
frequently. When thoroughly done, place on a hot dish.
Stir into the gravy remaining on the fire a beaten egg, mixing it
carefully. Pour this into the dish, but not on the chicken. Sift over
it cracker, first browned and then pounded. Garnish with parsley, and
serve.--_Mrs. S. T._
STEWED CHICKEN.
Cut up the chicken as if to fry, adding the prepared head and feet.
Soak in weak salt and water. If for dinner, do this immediately after
breakfast.
An hour and a half before dinner, put in a saucepan, covering well
with water. Let it simmer slowly for one hour. Take it out with a fork
and lay in a bowl. Add a teacup milk and half a teaspoonful black
pepper to the liquor. Let it boil up and strain on the chicken. Rinse
the saucepan and return all to the fire. Beat one egg with a
tablespoonful of flour and one of milk until quite smooth. Mince some
parsley, thyme, and a very little onion, and stir all into the
saucepan. Then put in a tablespoonful of butter. Stir around and pour
into a dish in which small pieces of toast have been neatly arranged.
Garnish with curled parsley.--_Mrs. S. T._
_Stewed Chicken._
Cut up and lay in salt and water. Put them in water enough to cover
them, with some slices of middling. Let them boil till nearly done.
Then put in the dumplings, made like biscuit but rolled thin, and let
them boil till done. Roll a piece of butter in flour, with pepper,
salt, chopped parsley and celery, or a little celery-seed. When the
gravy is thick enough, pour in a teacup of cream or milk, and let it
boil up once. Take off the fire and serve hot.--_Mrs. Col. W._
FRIED CHICKEN.
This dish is best when the chicken is killed the same day it is fried.
Cut off the wings and legs, cut the breast in two, and also the back.
Wash well and throw in weak salt and water, to extract the blood. Let
it remain for half an hour or more. Take from the water, drain and dry
with a clean towel, half an hour before dinner. Lay on a dish,
sprinkle a little salt over it, and sift flour thickly first on one
side and then on the other, letting it remain long enough for the
flour to stick well. Have ready on the frying-pan some hot lard, in
which lay each piece carefully, not forgetting the liver and gizzard.
Cover closely and fry till a fine amber color. Then turn over each
piece and cover well again, taking care to have the chicken well done,
yet not scorched. Take the chicken up and lay in a hot dish near the
fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a
saltspoon of salt, and one of pepper. Let it boil up and pour into the
dish, but not over the chicken. Put curled parsley round the edge of
the dish and serve.--_Mrs. S. T._
_Fried Chicken._
Kill the chicken the night before, if you can, and lay on ice, or else
kill early in the morning. When ready, wipe dry, flour it, add pepper
and salt, and fry in a little lard. When nearly done, pour off the
lard, add one-half teacup water, large spoonful butter, and some
chopped parsley. Brown nicely and serve. Meal mush fried is nice with
the chicken.--_Mrs. Col. W._
TO DRESS CHICKENS WITH TOMATOES.
Fry till a light brown. Then add some tomatoes, cut in small pieces,
with the juice. Strain the tomatoes from the seed, season them with
salt, pepper, a little sugar, and let them stew.--_Mrs. J. B. D._
TO FRICASSEE CHICKEN.
Wash and joint the chicken; place the pieces in a stew-pan with the
skin side down. Sprinkle salt and pepper on each piece. Add three or
four slices of pork, stew till tender, take them out and thicken the
liquor with flour, and add a piece of butter the size of a hen's egg.
Replace the chicken in the pan and let it stew five minutes longer.
When it is taken up, soak in the gravy some pieces of toast, put them
on plates and lay the chicken on the toast, pouring the gravy over it.
To brown the chicken, stew till tender, without the pork; brown the
pork, take that up, then put in the chicken and fry a light
brown.--_Mrs. Col. W._
TO BROIL CHICKEN.
Kill the chicken the day before using, split open in the back, nicely
clean, and, if the weather is warm, slightly sprinkle with salt. If
for breakfast, half an hour before press between the folds of a clean
towel till dry, grease well with fresh butter, sprinkle with pepper
and salt and lay on a gridiron, over hot coals, with the inside of the
chicken down. Let it cook principally from this side, but turn often
till the outside of the chicken is of a bright, yellow brown. When
thoroughly done, pour over it melted butter, sprinkle pepper, and sift
pounded or grated cracker.--_Mrs. S. T._
CHICKEN PIE.
Cut up the chicken and place in a deep oven with one large spoonful of
lard. Let it brown a little and add one onion, parsley, thyme, sage
and black pepper, to suit the taste. Pour on it a cupful boiling
water, stir well and let it simmer till well cooked. Just before
taking from the fire, rub together:
1 cup cream.
1 spoonful butter.
Yolks of 2 hard-boiled eggs.
1 grated nutmeg and other spices to the taste.
Stir well and pour in a pan lined with a paste.--_Mrs. A. C._
_Chicken Pie._
Make into a paste one quart of flour with the weight of four eggs in
butter and a large spoonful of lard. Put the paste in a deep dish,
lining the bottom and side with chicken interspersed with layers of
very thin bacon. Add some large crumbs, some pepper, and a
quarter-pound butter. Fill the dish with cold water, and yolks of four
or six hard-boiled eggs, then dredge with flour and put on the top
crust. Let it bake gradually. It will take two hours to bake.--_Mrs.
Col. W._
CHICKEN PUDDING.
Cut up the chicken and stew it a little, after which lay the pieces in
a buttered dish with a few bits of butter, a little pepper and salt,
and a little of the water in which the chicken was stewed.
Make a batter of one quart milk, five eggs, a little salt. Pour this
batter over the chicken, and bake half an hour.--_Mrs. A. B._
_Chicken Pudding._
10 eggs beaten very light.
1 quart rich milk.
¼ pound melted butter.
Pepper and salt to the taste.