POULTRY should have smooth legs and short spurs, with the feet bending easily and the esres bright. If the bird has a bluish tinge it is not good. Poultry should not be eaten until twelve or fourteen hours after it is killed. To test whether poultry is tender or otherwise, pinch the skin. If it adheres to the flesh, the bird is tough; if it leaves the flesh it is tender.
Add a little soda when stewing a fowl to make the flesh more tender.
When stuffing a fowl which is to be roasted, prepare and insert the stuffing overnight. The flavouring of the seasoning will penetrate through the whole bird.
Before cooking a duck, pour hot water over and through it. This will remove the rank oily flavour.
When freshly killed and young the feet of geese are pliable, and the bills and feet yellow. In old geese the feet are red and stiff.
Chicken Cutlets on Toast
Season some pieces of cold roast chicken with salt and pepper. Dip in melted butter, and let this cool on the meat, then dip in beaten egg and bread-crumbs. Pry in butter to a delicate brown. Heat some stock, season, and when hot pour on to slices of toast.
Place a cutlet on each piece, and garnish with fresh parsley.
Chop the meat of a cold chicken, add one cupful of bread, one beaten egg, half a cupful of cream, a tablespoonful of chopped parsley, salt and pepper to taste, and a little melted butter.
Bake in an earthenware dish.
Chicken Legs, Devilled
Cut off the I legs of the bird, score them with a sharp knife, put pepper and mustard and a little I salt into each of the cuts. Broil witlx a ; piece of butter on each, and serve very hot. ; Chicken, Mayonnaise of
Cut up a cold roast fowl in neat pieces, and put it ; round two lettuces arranged pyramid ) fashion. Then cut two short lettuces in quarters and arrange alternately round the I dish with slices of cold boiled beetroot and I hard-boiled eggs. Make a dressing of a I few drops of vinegar, a saltspoonful of salt, a gill of salad-oil, stirred drop by drop 1 into the vinegar and salt to make the t consistency of good cream. Pour the 1 dressing over, and serve.
Prepare and truss the I duck, stuff with sage and onion stuffing, , and put it in a good oven and roast for POULTRY
POULTRY three-quarters to an hour, keeping it well basted. Before serving, dredge with flour. Serve with gravy, apple sauce, and green peas. Ducklings are cooked in the same way, but will only take from twenty-five to thirty-five minutes.
Fowls, How to Use Old
The oldest and toughest fowl may be made into a palatable dish. When the fowl is plucked and drawn, joint it as for a pie, but do not skin it. Stew it slowly in a closed saucepan, with salt, mace, onions, or any other flavouring ingredient. When tender, turn it out into a deep dish, so that the meat may be entirely covered with the liquor. Let it stand in its own jelly for a day; it may then be served as a hash, a curry, or a pie. The addition of stock, made from game bones and trimmings, will improve the flavour.
Take all the white meat of the remains of a cold fowl, and mince. Add two hard-boiled eggs chopped very fine; season with salt and cayenne. Put the bones, skin, etc., into a saucepan with an onion, a few savoury herbs, a blade of mace, and nearly a pint of water. Stew for an hour, then strain the liquor. Blend with six tablespoonfuls of milk, one ounce of butter, two teaspoonfuls of flour, half a teaspoonful of finely-minced lemon-peel, and one tablespoonful of strained lemon-juice. Mix all together and when it boils let it simmer for a few minutes. Serve garnished with sippets of toasted bread.
Take the remains of a cold roast fowl and cut into pieces, and put in a stew-pan with two ounces of butter. Fry the fowl a nice brown, and sprinkle with pepper, salt, and a little pounded mace. Dredge in a dessertspoonful of flour, and add about half a pint of stock. Stew for twenty-five min-utes, and serve hot.
Thoroughly wash the bird, then truss it and fill with sace-and- onion stuffing, allowing room for it to swell, then fasten it securely at both ends by passing the rump through a slit made in the skin, and tic the skin of the neck into the back of the bird. Roast from one and a half to two hours, keeping it well basted. When cooked, remove the skewers and serve with gravy and apple sauce.
Let the birds hang for a while, then pluck them carefully, remembering that the skin is very tender, especially the breast. Wipe the birds well inside and out, but do not wash them. Truss, as for a roast fowl, laying over them thin rashers of bacon. Roast for half to three-quarters of an hour, keeping them well basted. Serve on buttered toast with gravy and bread sauce.
Skin a brace of partridges and cut them into pieces. Line a deep basin with suet crust and lay in the pieces, which should be seasoned with white pepper, cayenne, and salt. Pour in water for the gravy, close the pudding carefully, and boil it for three hours.
Pheasant au Diable
Cut the remains of a cold pheasant into neat pieces, and dip each piece into a little butter. Make a paste of finely-chopped chutney, mustard, cayenne, salt, and a few drops of lemon-juice, and spread thickly over the game. Scatter over this some brown bread-crumbs. Put the game on a baking-dish, place a piece of butter on each little joint, and bake in a quick oven for a quarter of an hour. Arrange the game on a hot dish, garnish with sprigs of watercress dipped in vinegar, and serve with chip potatoes.
Pluck and draw the bird, wipe the inside with a damp cloth, and truss. Roast in a quick oven for half an hour to an hour, according to size, keeping it well basted, and flour and froth it nicely. Serve with brown gravy, a little of which should be poured over the bird. Garnish with fried bread-crumbs and watercress. One or two of the long feathers should be stuck in the tail as an ornament. Serve with bread sauce.
Truss the birds for roasting, cut each in half, and brush them well with liquid butter. Heat the gridiron, rub the bars with a piece of suet, and broil the pigeons for about twenty minutes, turning when half done. Serve on hot toast with brown gravy.
Washand thoroughly clean the birds, wipe them dry, dust them inside with pepper and salt, and put a few bread-crumbs and a lump of butter, the size of a walnut, into each. Roast in a good oven for from twenty to thirty minutes, keeping them well basted. Serve with gravy and bread sauce.
Put the bird into enough boiling water to cover it, bring to a boil, then carefully remove all scum. Simmer gently until tender, and serve with oyster or celery sauce poured over the turkey. Boiled ham should be served with this dish.
Prepare the turkey and stuff with sausage-meat or veal or chestnut forcemeat. Fasten a sheet of buttered paper on the breast of the bird, and put in the oven. Keep well basted all the time. About a quarter of an hour before serving, remove the paper, dredgo with flour, and pour over a little melted butter. When well frothed and brown, serve with brown gravy and a tureen of bread sauce, and garnish with fried sausages. The time to allow fpr cooking varies according to the size of the bird. For a small turkey allow about two hours.