Ebook - Recipes Tried And True (1894 Cookbook).txt

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender. When

done there should be a quart of broth. If there is not that quantity,

boiling water should be added. Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter. Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

ROAST TURKEY. MRS. J. F. MC NEAL.

Prepare the dressing as follows: Three coffeecups of bread crumbs,

made very fine; one teaspoonful salt, half teaspoonful pepper, one

tablespoonful powdered sage, one teacup melted butter, one egg; mix

all together thoroughly. With this dressing stuff the body and

breast, and sew with a strong thread. Take two tablespoonfuls of

melted butter, two of flour; mix to a paste. Rub the turkey with salt

and pepper; then spread the paste over the entire fowl, with a few

thin slices of sweet bacon. Roll the fowl loosely in a piece of clean

linen or muslin; tie it up; put it in the oven, and baste every

fifteen minutes till done. Remove cloth a few moments before taking

turkey from oven. A young turkey requires about two hours; an old one

three or four hours. This can be tested with fork. Thicken the

drippings with two tablespoonfuls of browned flour, mixed with one cup

sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;

put them into stew pan; add half cup butter; pepper and salt to taste;

cover closely; let come to a boil, and serve with the turkey and

dressing.

TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first. Turkey one year old is considered best. See

that it is well cleaned and washed. Salt and pepper it inside. Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine. Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown. Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

BONED TURKEY. MRS. R. H. J.

Boil a turkey in as little water as possible until the bones can be

easily separated from the meat; remove all the skin; slice, mixing

together the light and dark parts; season with salt and pepper. Take

the liquor in which the fowl was boiled, having kept it warm; pour it

on the meat; mix well; shape it like a loaf of bread; wrap in a cloth

and press with a heavy weight for a few hours. Cut in thin slices

when served.

ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;

Salt and pepper. (You can use this seasoning with mashed potatoes for

a stuffing). Young ducks should roast from twenty-five to thirty

minutes; full grown ones for two hours. Baste frequently. Serve with

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