Colonial Receipt Book; Celebrated Old Receipts Used a Century Ago by Mrs. Goodfellow's Cooking School (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER IV. POULTRY AND GAME. TO CLEAN POULTRY AND GAME. Contributed by Mrs. F. S. Giger, Philadelphia, Pa. Poultry should be dressed as soon as killed. The feathers come out more readily. If the skin is tender, pull the feathers out carefully, or you will tear the skin. Singe the hairs by holding fowl over gas jet or lighted paper. Cut off the neck not too close to body. Remove the pin feathers. Wash the fowl thoroughly with cold water with a little salt in the water. Wipe dry and place in refrigerator until ready to prepare for cooking. BROILED CHICKEN. Only very young and tender chickens may be served in this way. Cut the chicken open down the back. Wash the chicken thoroughly, wipe well inside and out with a dry cloth. Rub the chicken with soft butter and sprinkle lightly with salt and butter. Have a bright fire of charcoal, place the chicken in the boiler and place over the fire. Turn from side to side until quite done, no longer. Put on a hot dish, and place bits of butter over the chicken, and serve at once. ROAST CHICKEN. Contributed by Mrs. F. S. Giger, Philadelphia, Pa. After the chicken has been properly dressed wash thoroughly and lay in salted cold water l/2 hour. Drain, and wipe dry. Prepare a stuffing of bread crumbs, season well with salt, and pepper, a generous quantity of butter broken into small bits, i onion chopped fine. Stuff the chicken, also the space where the crop was taken from. Season the chicken with salt and pepper and dredge well with flour. Lay the chicken on the side in the pan with a cupful of warm water and place in a hot oven. When the one side is brown turn it on the other side. Baste again with melted butter and renew the water in the pan when necessary. Put the liver, gizzard and heart in a saucepan with il/2 pints of w...