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

currant jelly, apple sauce and green peas. If the fowls are old

parboil before roasting.

APPLE STUFFING. MRS. W. H. ECKHART.

Take one-half pint of apple sauce (unsweetened); add one half cup or

more of bread crumbs, some powdered sage, a little chopped onion, and

season with cayenne pepper. Delicious for roast geese, ducks, etc.

CHESTNUT DRESSING. MRS. W. H. ECKHART.

Boil the chestnuts and shell them; blanch them, and boil until soft;

mix with bread crumbs and sweet cream; salt and pepper; one cup

raisins. Excellent dressing for turkey.

PLAIN STUFFING.

Take stale bread; cut off the crust; rub very fine, and pour over it

as much melted butter as will make it crumble in your hand. Salt and

pepper to taste. To this you can add one good-sized onion (chopped

fine), a cup of raisins, or a little sage.

OYSTER DRESSING.

Make dressing same as above plain stuffing; add one egg and one-half

can drained oysters. Strain the oyster liquor and use for basting the

fowl.

A GOOD SAUCE FOR BIRDS OR VENISON.

Chop an onion fine, and boil it in milk; when done, add the gravy from

the game, and thicken with pounded cracker.

POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.

Make a crust as for chicken pie; lay the birds in whole, and season

with pepper, salt, bits of butter, and a little sweet marjoram; flour

them thickly; then strain the water in which they were boiled, and

fill up the vessel two-thirds full with it; cover with the crust; cut

hole in the center. Bake one hour and a half.

PIGEONS AND PARTRIDGES.

These may be boiled or roasted the same as chickens, only cover the

breasts with thin slices of bacon; when nearly done, remove the bacon,

dredge with flour, and baste with butter. They will cook in half an

hour.

RABBITS. MRS. ECKHART.

Rabbits, which are best in mid-winter, may be fricasseed, like

Page 14