Poultry and Game

Ingredients

• a teaspoonful of soda
• a spoonful of browned flour
• two eggs
• salt

Directions

1. ^ It is the bounty oj nature that we live ; but 0/ philosophy that ive live well. " Sen ec a .

2. In roasting or boiling whole any fowl, truss it — which means to draw the thighs close to the body, cross the legs at the tail and tie firmly to the body with twine, which is removed before serv- ing ; or pass the legs through a slit in the skin near the tail, and skewer the wings close to the body.

3. To broil, split the body down the back and lay it open.

4. In cutting up fowl for fricassee do not break the bones, cut the joints.

5. Fowls with white meat should be well cooked ; fowls with dark meat may be underdone.

6. Flesh of game is apt to be tough when first killed. It is more tender if kept some time, or if frozen.

7. Clean giblets thoroughly ; cook and chop them fine ; use them in the gravy or in the filling of roast fowl, or mix with bread- crumbs, well seasoned and moistened, brown in butter, and serve with the meat.

8. Pigeons should be roasted in a quick oven. Large pigeons will roast in an hour ; a small one in half an hour.

9. Ducks will roast in half an hour ; wild ducks in fifteen or twenty minutes. This time is for roasting rare.

10. An ordinary-sized goose will roast in one hour.

11. A large turkey will require three hours to roast. Use Cranberry sauce and current jelly with fowls, veal, ham and game.

12. A spoonful of vinegar put into the water in which fowls are boiled makes them tender. The garnishes for turkey and chicken

13. 52 THE UNIVERSAL COOK-BOOK.

14. are parsley, fried oysters, thin slices of ham, slices of lemon and fried sausage.

15. Roast Turkey.

16. (Marion Harland.)

17. After drawing the turkey, rinse out with several waters, and in next to the last mix a teaspoonful of soda. The inside of a fowl, especially if purchased in the market, is sometimes very sour, and imparts an unpleasant taste to the stuffing, if not to the inner part of the legs and side bones. The soda will act as a correc- tive, and is, moreover, very cleansing. Fill the body with this water, shake well, empty it out, and rinse with fair water. Then prepare a dressing of bread-crumbs, mix with butter, pepper, salt, thyme or sweet marjoram. You may, if you like, add the beaten yolks of two eggs. Mince a dosen oysters and stir into the dressing. The effect upon the turkey meat, particularly that of the breast, is very pleasant.

18. Stuff the craw with this, and tie astring tightly about the neck, to prevent the escape of the stuffing. Then fill the body of the turkey, and sew it up with strong thread. This and the neck- string are to be removed when the fowl is dished. In roasting, ijf your fire is brisk, allow about ten minutes to the pound ; but it will depend very much upon the turkey's age whether this rule; holds good. Dredge it with flour before roasting, and baste often; at first with butter and water, afterward with the gravy in the dripping-pau. If you lay the turkey in the pan, put in with it a teacup of hot water. Many roast always upon a grating placed on the top of the pan. lu that case the boiling water steams the under part of the fowl, and prevents the skin from drying too fast, or cracking. Roast to a fine brown, ajid if it threatens to darken too rapidly, lay a sheet of white paper over it until the lower part is also done.

19. Stew the chopped giblets in just enough water to cover them, and when the turkey is lifted from the pan, add these with the water in which they were boiled, to the drippings ; thicken with1

20. THE UNIVERSAL COOK-BOOK. 53

21. a spoonful of browned flour, wet with cold water to prevent lump- ing ; boil up once, and pour into the gravy-boat.

22. Roast Turkey Without Stuffing.

23. (Mrs. C. W. F.)

24. The best authorities on cooker}- now agree that to stuff poultry is to ruin its flavor ; and after once roasting a turkey without stuffing it, the housewife will ever after spare herself the labor of stuffing, which really does more harm than good. In dressing a turkey carefully remove every pin-feather, and singe off all hair.

25. Take out the crop through a cut made lengthwise in the skin of the neck, cut off the neck close to the body, fold down the neck skin on the breast, and secure it neatly with a small skewer* Open the body on the under side between the legs, and after loosening from the inside of the carcass the thin membrance which holds the intestines, take out the latter in a ball, being particular that they are not torn apart and that the gall, which lies under the liver, is not broken. If there is no mishap in re- moving the intestines, the inside of the bird will not need to be washed, but should merely be wiped out with a damp cloth. Poultry or game is never washed nowadays, unless it actually needs cleansing.

26. Carefully disengage the liver, gizzard aud heart from the intes- tines, and set them aside to cook. Truss the turkey by folding the wings backward upon the back, really turning them against the back at the first joint. Secure the legs firmly and compactly to the sides by skewers, dust the turkey with pepper, and place strips of salt pork upon the breast. Set in a hot oven, and after •thirty minutes diminish the heat. Roast without water, basting with the fat that cooks from the fowl ; and allow twenty minutes cooking to each pound of turkey, not counting the first half hour. Sprinkle with salt when nearly done.

27. Place the heart, liver and gizzard on the fire in a stew-pan, and let them simmer, closely covered, for forty minutes ; then re- move, and chop finely. When the turkey is done, remove it to

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42. CHAS. E. HODGKIN,

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