Category: Poultry

ROAST GOOSE

From 1922:

Truss the goose, and carefully remove all fat from the inside before stuffing with onion forcemeat. When putting in the stuffing it is a good plan to insert with it a lemon so thinly peeled that all the white remains on; this will absorb much of that richness that many people object to in roast goose, but precautions must be taken to avoid cutting… Continue reading

ROAST TURKEY

From 1922:

Truss the turkey and stuff it. Fasten a piece of buttered paper on the breast and cook for from two to three hours, according to size. A quarter of an hour before serving, remove the paper from the breast of the bird, dredge it lightly with flour, place a piece of butter in a spoon, allow it to melt, and pour over the breast… Continue reading

BLACK DUCK ROAST

This small bird is frequently dressed as a duck, but it is nicest when stuffed with the following: Beard and mince eight oysters, mix 3 oz. breadcrumbs, one teaspoonful of minced savoury herbs, 2 oz. butter, salt, pepper, and ground mace to taste. Blend thoroughly and mix with three table spoonfuls of cream or milk and yolk of two eggs. Stir the mixture over the fire until it… Continue reading

Chicken Croquettes

Stir a pint of fine-chopped chicken into a cup and a quarter of sauce, made of one-third cup of flour, three tablespoons butter, a cup of chicken stock and a quarter of a cup of cream; season with a few drops of onion juice, a teaspoon of lemon juice, half teaspoon celery salt, salt and pepper. When thoroughly chilled form into cylindrical shapes; add egg and bread crumbs and fry… Continue reading

Roasted Duck

A half-grown duck, generally called a duckling, is best for this. Being a dark meat it must not cook proportionally as long as chicken. It is prepared in the same way however, and should be baked for thirty to forty-five minutes, according to the taste and size… Continue reading

Chicken Fritters

From 1922:

Twelve slices bread,
1 cup cooked chopped chicken,
2 tablespoons butter,
3 tablespoons flour,
¼ teaspoon celery salt,
½ teaspoon salt,
pinch of pepper,
½ cup milk.

Cook the chicken with seasonings in butter for two or three minutes. Add flour and when blended with the meat add milk and cook until a paste is made. Spread this paste between slices of bread,, making six sandwiches… Continue reading

CHICKEN TURNOVERS

Make a rich baking powder biscuit dough; roll out one-fourth inch thick, cut into squares; place a spoonful of minced chicken seasoned with herbs and onion and moisten with cold gravy; fold dough over; brush with milk and bake about fifteen minutes.
Serve with leftover gravy to which add the chopped giblets… Continue reading

Liberty Day Turkey

For one young turkey 3 to 4 lbs.
Take ½ lb. of very fine sausage meat; season well with salt and pepper.
Then take ½ lb. of best chestnuts; split them lightly and put them in the oven for about 5 minutes; shell quickly and boil them almost entirely in some consommé with a little celery;
let cool; when cold mix the chestnuts with the sausage, meat.
Take away the… Continue reading