bottom of a stew pan. Arrange the fowl on top, just cover with water,
and cook slowly until tender. Do not let the meat brown. Separate the
dark and light meat and throw away the feet, from which the gluten has
been extracted. Chop liver, skin, heart and gizzard fine. Add these
chopped giblets to a dressing of stale bread crumbs seasoned and
moistened with a little hot water and butter. Arrange the large pieces
of meat around the sides and bottom of a baking dish, alternating dark
and light, and fill alternately with dressing and chicken until the dish
is full. Remove the fat from the water in which the chicken was cooked,
heat boiling hot and pour over the chicken. Put into a press for several
hours and when cold slice.
~ROAST CHICKEN~--Having drawn and trussed the chicken put it between
some slices of bacon, take care to fasten the feet to the spit to keep
it together, baste it with its gravy, when well done through, serve with
cress round the dish, season with salt and vinegar. The chicken and
bacon should be covered with buttered paper, until five minutes of the
bird being done, then take off the paper, and finish the roasting by a
very bright fire.
~STUFFED CHICKEN~--Put a pint of milk into a saucepan with a good
handful of crumbs of bread and boil until very thick. Set away to cool.
Add to this parsley, chopped green onion, thyme, salt, pepper, piece of
butter and the yolks of four eggs, and place in body of chicken, sewing
up the opening. Roast the chicken between rashers of bacon.
~TURKEY GIBLETS A LA BOURGEOISE~--The giblets of turkey consist of the
pinions, feet, neck and gizzard. After having scalded pick them well and
put in a saucepan with a piece of butter, some parsley, green onions,
clove of garlic, sprig of thyme, bay-leaf, a spoonful of flour moistened
with stock, salt and pepper. Brown to a good color.
~TURKEY TRUFFLES~--Take a fat turkey, clean and singe it. Take three or
four pounds of truffles, chopping up a handful with some fat bacon and
put into a saucepan, together with the whole truffles, salt, pepper,
spices and a bay-leaf. Let these ingredients cook over a slow fire for
three-quarters of a hour, take off, stir and let cool. When quite cold
place in body of turkey, sew up the opening and let the turkey imbibe
the flavor of the truffles by remaining in a day or two, if the season
permits. Cover the bird with slices of bacon and roast.
~ANCHOVY STUFFING~--Put some large fine chopped onions into a frying pan
with a little oil or butter and fry them to a light brown. Put them in a
basin and add some breadcrumbs that have been dipped in water and
squeeze quite dry. Then add a small piece of liver of the bird to be
stuffed. The filling of seven or eight salted anchovies, a pinch of
parsley, with a few chopped capers. Work these well together, sprinkle
over a little pepper and thicken the mixture with yolks of eggs, when it
is ready for use.
~CHESTNUT STUFFING~--Peel a sound good-sized shallot, chop it up fine,
place it in a saucepan on a hot fire with one tablespoonful of butter
and heat it for three minutes without browning. Then add one-fourth
pound of sausage meat and cook for five minutes longer. Add ten finely
chopped mushrooms and a dozen well pounded cooked peeled chestnuts and
stir all well together, season with one pinch of salt, half pinch of
pepper, one-half saltspoon of powdered thyme, and one teaspoonful of
finely chopped parsley. Let this come to a boil, add one half ounce of
sifted bread crumbs and twenty-five or thirty whole cooked and shelled
chestnuts and mix all well together, being careful not to break the
chestnuts. Allow to cool and then is ready for use.
~CHESTNUT STUFFING FOR TURKEY~--Put a dozen or fifteen large chestnuts
into a saucepan of water, and boil them until they are quite tender,
then take off the shells and skins, put into a mortar and pound them.
Put four ounces of shredded beef suet into a basin, stir in one-half
pound of bread crumbs, season with salt and pepper to taste, and squeeze
in a little lemon juice. Mix in a pound of chestnuts and stuffing will
be ready for use.
~CHESTNUT STUFFING WITH TRUFFLES~--Remove the dark or outer skins from
some chestnuts, immerse in boiling water for a few minutes, remove the
light skins and boil for about twenty minutes, put in a saucepan one
pound of fat bacon and two shallots, and keep these over the fire for a
few minutes. Then add the whole chestnuts, also one-half pound of
chestnuts previously cut out into small pieces, put in pepper, spices
and salt to taste, and a small quantity of powdered margoram and thyme.
Hold it over the fire a little longer, turning it occasionally. It is
then ready for use.
~CHICKEN LIVER STUFFING FOR BIRDS~--Chop a half pound of fat chicken
livers in small pieces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.
~CHICKEN STUFFING~--Take the heart, liver, and gizzard of a fowl, chop
fine, season to taste and mix with boiled rice, worked up with a little
butter. Stuff the chicken with this.
~GIBLET STUFFING FOR TURKEY~--Put the giblets in a saucepan over the
fire with boiling water to cover, sprinkle over a teaspoonful of salt
and a quarter of a teaspoonful of pepper and boil gently until tender.
Save the water in which the giblets were boiled to use for gravy. Chop
the giblets quite fine, put them in a frying pan over the fire with four
ounces of butter, two breakfast cups of stale breadcrumbs and a good
seasoning of salt, pepper and any powdered sweet herbs except sage. Stir
all these ingredients together until they are of a light brown, add a
wine glass of sherry or Madeira wine, and the force meat is ready for
use.
~PICKLED PORK STUFFING FOR TURKEYS~--Chop up very fine a quarter of a
pound of fat and lean salted pork, break quite fine a couple of
breakfast cupfuls of bread and put them in a frying pan over the fire
with two heaping tablespoonfuls of butter, fry to a brown and season
with salt, pepper and any sweet herbs except sage.
~POTATO STUFFING~--Cut some peeled raw potatoes into slices of moderate
thickness and then cut into squares, rinse with cold water, drain and
place them in a saucepan with a couple of ounces of butter, a chopped
onion and one or two tablespoonfuls of chopped parsley, a little salt
and pepper and grated nutmeg, place the lid on the pan, keeping the pan
at the side of the fire and shaking contents occasionally until nearly
cooked, then chop fine an equal quantity of pig's liver and stir into
the potatoes a few minutes before serving.
~STUFFING FOR BIRDS~--Peel two large onions, parboil them, then drain
and chop them fine. Soak one breakfast cup of bread crumbs in as much
milk as they will absorb without becoming too soft. Pour four ounces of
butter in a stewpan, place it over the fire, and when the butter is
melted put in the onions, breadcrumbs and one tablespoon of chopped
parsley, pepper and salt to taste. Add a small quantity of grated
nutmeg. Add the beaten yolks of two eggs and stir the mixture over the
fire until it is reduced to a paste, without allowing it to boil. The
stuffing is then ready. It can be made in larger or smaller quantities
according to the number of the birds to be stuffed.
~STUFFING FOR BOILED TURKEY OR RABBIT~--Remove the outer peel of one
pound of chestnuts, then put them in boiling water until the inner skins
can easily be removed, then trim them and put them into small lined
saucepan, cover them with broth and boil until the pulp and the broth
has been well reduced. Pass the chestnuts through a fine wire sieve.
Chop fine one-fourth pound of cold boiled fat bacon and mix it with the
chestnut puree, season to taste with salt, pepper and minced lemon peel.
The stuffing will then be ready to serve.
~STUFFING FOR DUCKS~--Peel a fair size onion and sour cooking apple,
chop them both very fine, and mix them with six ounces of finely grated
stale breadcrumbs, one scant tablespoonful of sage leaves either
powdered or finely mixed, one tablespoon butter, a little salt and
butter. Bind the whole together with a beaten egg and it is then ready
for the ducks.
~STUFFING FOR FISH~--Weigh two pounds of breadcrumbs without the crusts,
and cut it into small squares, mix in one-half tablespoon of powdered
curry and a liberal quantity of salt and pepper. Dissolve six ounces of
butter in one-half pint of warm water and beat in the yolks of four
eggs. Pour the liquid mixture over the bread and stir it well, but do
not mash it. It is then ready to serve.
~STUFFING FOR FOWLS~--Trim off the crusts from two pounds of bread, put
the crumbs into a basin of cold water, soak it for five minutes then
turn it onto a sieve and drain well, pressing out the water with a
plate. When nearly dry cut the bread into small squares and season it
well with powdered sage, salt and pepper. Warm one breakfast cupful of
butter, beat in an egg and three teacupfuls of warm water and pour it
over the bread, stirring it lightly, but not mashing it. Allow it to
soak for ten minutes and the stuffing will then be ready to serve.
~STUFFING FOR GOOSE~--Roast fifty chestnuts, using care not to let them
burn, remove the inner and outer peels and chop them fine. Chop the
goose's liver, put it in a saucepan with one-half tablespoonful of
chopped parsley, shallots, chives, and a little garlic and about two
ounces of butter, fry them for a few minutes, then put in the chopped
chestnuts with one pound of sausage meat, and fry the whole for fifteen
minutes longer. The stuffing is then ready for use.
~STUFFING FOR POULTRY~--Put two handfuls of rice into a saucepan of
water and parboil it, mix in ten or twelve chestnuts peeled or cut into
small slices, one pan full of pistachio nuts and one handful of
currants. Put the mixture in a saucepan with four ounces of butter, stir
it well over the fire until thoroughly incorporated, season with pepper
and salt and if liked a little ground cinnamon, and it is then ready for
use. This stuffing is used for turkeys and other birds or anything else
that is roasted whole.
~STUFFING FOR POULTRY GALANTINE~--Cut into squares three pounds of
cooked flesh of either ducks or fowls; peel and chop two hard boiled
eggs and one medium-size onion. Mix all of these together with three
breakfast cupfuls of stale breadcrumbs, three well beaten eggs and
one-half cupful of poultry fat that has been warmed; season to taste
with pepper, salt and sage. After the force meat has been spread in the
boned duck, or other bird, about one cupful of chopped jelly strewn over
it will be an improvement and will set in the force meat.
~STUFFING FOR RABBITS~--Peel two onions and boil, when they are tender
drain and mince them. Chop one-half pound pickled pork and few fine
herbs, stir them in with the onions, then stir in the yolks of two eggs
and add a sufficient quantity breadcrumbs to make it fairly consistent.
Season to taste with pepper and salt, using a very little of the latter
on account of the salt in the pork. Then stuffing is ready for use.
~STUFFING FOR A SUCKLING PIG AND 'POSSUM~--Put two tablespoonfuls of
finely chopped onions into a saucepan with one teaspoon of oil. Toss
them over the fire for five or six minutes, add eight ounces of rice
boiled in stock, an equal quantity of sausage meat, four or five ounces
of butter, a small quantity of minced parsley, and pepper and salt to
taste. Turn the mixture into a basin and add three eggs to make the
whole into a stiff paste. It is then ready for use.
~STUFFING FOR TURKEY (ROASTED)~--To one pound of sifted breadcrumbs add
one-half pound of butter, one pound of boiled and mashed potatoes and a
little summer savory rubbed to a fine powder, add sufficient eggs to
stiffen and season with salt, pepper and grated nutmeg. A little sausage
meat, grated ham and a few oysters or chopped mushrooms may be added;
they are a marked improvement, as are also a few walnuts roasted,
chestnuts and filberts, and the same may also be served in the gravy
with the bird.
~STUFFING FOR VEAL~--Trim off the skin and mince fine one-fourth pound
of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful
of chopped parsley, two tablespoons of finely minced ham and the grated
peel of a lemon. Season the stuffing to taste with pepper and salt and
bind it with one beaten egg. It is then ready to use.
~TRUFFLE AND CHESTNUT STUFFING~--Peel off the thick outer skin of the
chestnuts, pat them into a saucepan with a bay leaf, a lump of salt, and
plenty of coriander seeds. Cover them with water, and boil until nearly
tender. Drain the chestnuts and peel off the inner skin, for every half
pound of chestnuts, weighed after they are boiled and peeled, allow
one-half pound of bacon, one-quarter pound of truffles, and the
chestnuts all cut up into small pieces; season to taste with salt,
pepper and spices and add a little each of powdered thyme and marjoram;
toss the mixture for a few minutes longer over the fire and it is then
ready for use.
~TRUFFLE STUFFING FOR TURKEY~--Brush well one and one-half pounds of
truffles, peel them, mince the peel very fine, cut the truffles into
slices, put them all into a saucepan with one-quarter pound of minced
fat bacon and any obtainable fat from the turkey. Also a good size lump
of butter, with salt and pepper to taste. Cook for ten minutes and let
it get cold before using. A turkey should be stuffed with this three
days before it is cooked, and truffle sauce should accompany it.
~ENGLISH STUFFING~--First, take some stale bread (use your own judgment
as to the quantity), and brown it in your oven. Also one onion (red ones
preferred), a quarter of a pound of fresh pork, or sausages, and run it
through your meat grinder with a few stalks of celery; place it in a
saucepan, in which a small lump of butter has been dissolved. Beat one
or two eggs in a pint of sweet milk. Stir all ingredients well. Place
on the fire or in the oven and continue to stir, so as to see that the
onions are cooked. After you have this done set in a cool place; when
the above articles are cold, place inside the turkey. Your seasoning
that you place in the turkey, or make your gravy with, is sufficient.
Roast it in the same way as you have done in the past.
LUNCH DISHES
~BREAD, WITH CREAM CHEESE FILLING~--For this use the steamed Boston
brown bread and a potato loaf of white. Take the crust from the white
loaf, using a sharp knife. Then instead of cutting crosswise cut in thin
lengthwise pieces. Treat the brown loaf in the same way. Butter a slice
of the white bread on one side and do the same with a brown slice. Put
the two buttered sides together with a thin layer of fresh cream cheese
between. Next butter the top of the brown slice of bread, spread again
with cream cheese and lay a second slice of buttered white bread on top.
Repeat until there are five layers, having the white last. Now with a
sharp knife cut crosswise in thin slices. Sometimes the cream cheese
filling can be varied with chopped pistachio nuts or olives, or it can
be omitted entirely. In any case, it is delicate and appetizing.
~CHEESE CROQUETTES~--Cut one pound of American cheese into small dice.
Have ready a cupful of very hot cream sauce, made by blending a
tablespoonful each of flour and butter, and when melted adding a scant
cup of hot milk. Stir until smooth and thickened. Add the cheese to this
sauce, also the yolks of two eggs diluted with a little cream. Stir the
whole and let it remain on the stove a moment until the cheese gets
"steady." Season with salt, red and white pepper, and just a grating of
nutmeg. Put this mixture on the ice until cold, then form into small
croquettes and roll in fine bread or cracker crumbs. Dip in beaten egg,
then again roll in the crumbs, drop into boiling fat and cook to a
golden brown.
~CHICKEN AND PIMENTO SANDWICHES~--Add to finely minced chicken, roasted
or boiled, an equal amount of pimentos. Moisten with mayonnaise and
spread between wafer thin slices of white or brown bread. A leaf of
lettuce may also be added.
~CRESS SANDWICHES~--Take thin slices of rare roast beef and cut into
small pieces. Add an equal quantity of minced watercress dressed with a
teaspoonful of grated horseradish, a little salt and paprika to season,
and enough softened butter or thick cream to moisten. Blend the
ingredients well, and spread between thin slices of buttered graham or
whole wheat bread. Cut in neat triangles, but do not reject the crust.
~BANANA SANDWICHES~--Remove the skin and fibers from four bananas, cut
them in quarters and force through a ricer. Mix with the pulp the juice
of half a lemon, a dash of salt and nutmeg and set it away to become
very cold while you prepare the bread. This should be cut in very thin
slices, freed from crusts and trimmed into any preferred shape. Slightly
sweeten some thick cream and add a speck of salt. Spread the bread with
a thin layer of the cream, then with the banana pulp put together and
wrap each in waxed paper, twist the ends, and keep very cold until
serving time.
~GERMAN RYE BREAD SANDWICHES~--Put between buttered slices of rye bread
chopped beef, cheese or chicken, and cover with finely chopped pickle,
dill or the plain sour pickle. Another variation of the German sandwich
is a layer of bologna sausage, then a thin layer of pumpernickel covered
with another thin slice of rye bread. Cut into strips half an inch wide
and the length of the slice.
~GRILLED SARDINES ON TOAST~--Drain the sardines and cook in a buttered
frying-pan or chafing dish until heated, turning frequently. Place on
oblong pieces of hot buttered toast, and serve.
~HAM SANDWICHES~--Chop two cups of ham, using a little fat with the
lean. Mix one tablespoon of flour with enough cold water to make smooth,
add one-half cup of boiling water, and cook five minutes; then add the
ham and one teaspoon of dry mustard. Mix well and press into a bowl or
jar.
~JAPANESE SANDWICHES~--These are made of any kind of left-over fish,
baked, broiled or boiled. Pick out every bit of skin and bone, and flake
in small pieces. Put into a saucepan with just a little milk or cream to
moisten, add a little butter and a dusting of salt and pepper. Work to a
paste while heating, then cool and spread on thin slices of buttered
bread.
~KEDGEREE~--For this take equal quantities of boiled fish and boiled
rice. For a cupful each use two hard boiled eggs, a teaspoonful curry
powder, two tablespoonfuls butter, a half tablespoonful cream, and
salt, white pepper and cayenne to season. Take all the skin and bone
from the fish and put in a saucepan with the butter. Add the rice and
whites of the boiled eggs cut fine, the cream, curry powder and cayenne.
Toss over the fire until very hot, then take up and pile on a hot dish.
Rub the yolks of the boiled eggs through a sieve on top of the curry,
and serve.
~SANDWICH FILLINGS~--Other timely and appetizing fillings are green
pepper and cucumber chopped fine and squeezed dry, then seasoned with
mayonnaise, any of the potted and deviled meats seasoned with chopped
parsley or cress with a teaspoonful creamed butter to make it spread,
cheese and chopped spinach moistened with lemon juice and mayonnaise,
veal chopped fine with celery or cress and mayonnaise, Camembert cheese
heated slightly, just enough to spread, a Boston rarebit made with cream
and egg left over scrambled eggs and cress, roast chicken and chopped
dill pickles, cheese and chopped dates or figs, orange marmalade, and
sardines pounded to a paste with a few drops of lemon juice added.
~SANDWICHES FROM COLD MUTTON~--Chop very fine, and to each pint add a
tablespoonful of capers, a teaspoonful each chopped mint and salt, a
dash of pepper, and a teaspoonful lemon juice. Spread thickly on
buttered slices of whole wheat bread, cover with other slices of
buttered bread, and cut in triangles.
~TONGUE CANAPES~--Cut bread into rounds, toast delicately, spread with
potted tongue. In the centre put a stuffed olive and surround with a row
of chopped beet and another of chopped white of egg.
~CORN TOAST~--Toast some slices of stale bread and butter, then pour
over some canned corn, prepared as for the table, sprinkling a little
pepper over it. If you have not already done so. Do not prepare so long
before serving as to soak the bread too much. Peas are also good used
the same way.
~TONGUE TOAST~--Mince boiled smoked tongue very fine, heat cream to the
boiling point and make thick with the tongue. Season to taste with
pepper, nutmeg, parsley or chopped green peppers and when hot stir in a
beaten egg and remove from the fire at once. Have ready as many slices
as are required, spread with the creamed tongue and serve at once. If
you have no cream make a cream sauce, using a tablespoonful each of
butter and flour and a cup of milk.
~LUNCHEON SURPRISE~--Line buttered muffin cups with hot boiled rice
about half an inch thick. Fill the centers with minced cooked chicken
seasoned with salt and pepper and a little broth or gravy. Cover the
tops with rice and bake in a moderate oven for fifteen minutes. Unmold
on a warm platter and serve with a cream sauce seasoned with celery
salt. If liked, two or three oysters may be added to the filling in each
cup.
~SARDINE RAREBIT~--One level tablespoon butter, one-fourth level
teaspoon salt, one-fourth level teaspoon paprika, one level teaspoon
mustard, one cup thin cream or milk, one cup grated cheese, one-fourth
pound can sardines, boned and minced, two eggs, toast or crackers. Melt
the butter, add the salt, paprika, mustard, cream and cheese and cook
over hot water, stirring until the cheese is melted. Then add the
sardines and eggs slightly beaten. When thick and smooth serve on toast
or crackers.
~BANANA CROQUETTES~--Remove skins and scrape bananas. Sprinkle with
powdered sugar and moisten with lemon juice. Let stand twenty minutes;
cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry
in deep fat. When done drain on brown paper. Serve with lemon sauce.
~BACON AND GREEN PEPPERS~--Select firm green peppers, cut into rings,
removing all the seeds. Soak for twenty minutes in salted ice water.
Drain and dry and fry in the pan in which the bacon has cooked crisp.
Keep the bacon hot meanwhile. When the peppers are tender heap them up
in the center of a small platter and arrange the slices of bacon around
them.
~CHEESE RAMEKINS~--Use two rounding tablespoons of grated cheese, a
rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the
same of milk, and a saltspoon each of mustard and salt, the yolk of one
egg. Cook the crumbs in the milk until soft, add the stiffly beaten
white of the egg. Fill china ramekins two-thirds full and bake five
minutes. Serve immediately.
~CHEESE TIMBALES~--Crumble into timbale cups, alternate layers of bread
and American cheese. Pour over them a mixture of eggs, milk, salt,
pepper and mustard, allowing one egg and a tablespoonful of milk to each
timbale. Cook in the oven or on top of the stove in a shallow pan of hot
water, kept covered.
~FRIED BANANAS~--Peel some bananas and cut in halves crosswise, roll in
flour and fry in deep hot fat. Set on end and pour a hot lemon sauce
around them.
~MINCED CABBAGE~--Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop
them into iced water. Beat a pint of cream very stiff. Drain the
cabbage, sprinkle lightly with salt, and stir it into the whipped cream,
turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.
~NUT HASH~--Chop fine cold boiled potatoes and any other vegetables
desired that happen to be on hand. Put them into a buttered frying-pan
and heat quickly and thoroughly, salt to taste, then just before serving
stir in lightly a large spoonful of nut meal for each person to be
served.
~PEANUT MEATOSE~--Dissolve one cup of cornstarch in two cups of tomato
juice, add two cups of peanut butter and two teaspoons of salt. Stir for
five minutes, then pour into cans and steam for four or five hours.
~REMNANTS OF HAM WITH PEAS~--Cut the ham into small cubes, measure and add
an equal quantity of peas. In using canned peas rinse them well with
cold water and drain. Mix the peas and ham and for one and one-half cups
add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash
each of nutmeg and cayenne and salt to taste. Mix well and add one egg
well beaten. Turn into a buttered baking dish, cover with buttered
breadcrumbs and bake in a hot oven until well browned.