CHAPTER IV

MEATS

MEAT is expensive; therefore every housekeeper should inform herself in regard to the different cuts in different creatures, and the prices of these cuts.

Various methods are employed in cooking meats; but this fact should be remembered, that all meat should be subjected to a high temperature for a short time, in order to sear the surface and shut in the juices, whatever method of cooking is used.

Tough meats should have long, slow cooking.

Dry meats, like the fillet, should be larded to give flavor.

As a rule, dark meats are more palatable and digestible if cooked rare, and white meats are considered better if thoroughly cooked.

Remove all meats from paper as soon as sent from the market. Set on plate and keep in ice chest or cool place until ready to use.

Never put meat in cold water, but always wipe with a damp cloth to remove any foreign matter, before cooking.

A description of the various meats will be found in the chapter on Marketing.

BEEF

Boiled Beef

The flank is one of the best pieces for boiling.

Select a five-pound piece; wipe; remove membrane, shape, stuff, tie, and skewer. Cover with cloth; place in kettle; cover with boiling water; bring to the boiling point, and cook just below the boiling point five or six hours, or until tender. Simmered beef would be a more correct term than boiled beef, but it is ordinarily known as boiled beef.

Season with salt one half hour before serving. Reserve liquor for making gravies and soups.

Boiled beef should have a rich, highly seasoned gravy served with it.

Braised Beef

An iron, or agate-ware kettle, with closely fitting cover, is absolutely necessary for perfectly cooking braised beef.

Select six pounds of round of beef, or any tough, inexpensive piece. Try out one cup salt pork cubes; add one cup each of chopped celery, carrot, onion and turnip. Wipe meat; sprinkle with salt and pepper and dredge with flour. Place meat on bed of vegetables and cook in covered kettle twenty minutes; add two pints hot water and cook slowly until tender, about four hours, turning meat and basting occasionally. It may be necessary to add more water, for there should be about a pint and a half when meat is cooked. Thicken gravy with four tablespoons flour, blended with two tablespoons butter, added twenty minutes before serving. A bouquet of sweet herbs may be added to improve the flavor.

Fillet of Beef

The tenderloin of beef is known as the fillet.

Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a pear-shaped piece. Lard top; sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. Bake from twenty to thirty minutes in hot oven, basting frequently.

Serve with gravy made from fat in pan, flour and hot water. Same as receipt for Brown Gravy, under Roast Beef.

Broiled Fillet of Beef

Cut slices about two inches thick from fillet. Shape in circles. Place on greased broiler and broil over hot coals from four to six minutes, turning every ten seconds. Serve on hot platter; garnish with slices of broiled tomato and brown Mushroom Sauce.

Broiled Fillets of Beef with Oysters

Broil steak according to receipt; place on hot platter; sprinkle with salt and pepper; cover with oysters; dot with butter; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon.

Sautéd Fillet of Beef

Sauté steak two minutes. Mix two tablespoons Worcestershire sauce, one half teaspoon salt, one quarter teaspoon mustard, one tablespoon melted butter, and one tablespoon chopped pimolas. Spread on both sides of steak, dip in bread crumbs, and sauté until crumbs are brown.

Corned Beef

Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirty-five minutes for each pound. Cool partially in water in which it was cooked; place in square pan; apply pressure and serve cold.

Corned Beef Hash

Chop beef; add an equal amount of cold boiled potatoes, chopped; season with salt, pepper and a few drops of onion juice.

Melt one tablespoon butter in an iron frying pan; add beef and potatoes and sufficient milk or hot water to make the mixture quite soft. Cover frying pan and cook slowly until a brown crust is formed. Turn like an omelet on to a hot platter. Garnish with parsley.

Roast Beef

Pieces used for roasting are sirloin, rib, back of the rump, face of the rump, and upper round.

Eight to ten minutes a pound should be allowed for cooking the meat moderately rare.

Wipe the meat; place on rack in dripping pan; dredge meat and pan well with flour, then sprinkle well with salt and pepper.

Cook in hot oven for fifteen minutes, until flour is well browned. Reduce heat and continue roasting, basting every ten minutes until cooked.

Baste with fat tried out from the meat. If that is not sufficient, add beef suet, beef drippings, or butter.

Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.

Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock and cook five minutes.

Yorkshire Pudding

2 cups milk 2 cups flour ½ teaspoon salt 4 eggs

Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout.

Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes.

Serve pudding, cut in squares, on platter around beef.

Spiced Beef

Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onions, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt. Remove meat and reduce liquid to one and one half cups.

Shred meat, add liquid, and press in bread pan, packing closely. When cold serve in thin slices.

Stewed Beef

Cut beef taken from the round in small squares; cover with boiling water, and simmer until meat is tender, four or six hours. Season with salt and pepper one hour before serving. Remove meat and thicken liquid, allowing one and one half tablespoons of flour for each pint of liquid.

Pot Roast

Wipe a six-pound piece of beef; put into hot frying pan, and sear until brown; then lard the upper surface. Place in tightly covered kettle or bean pot; add one cup of water. Cook slowly in oven until meat is tender, keeping only enough water in kettle to prevent burning. When nearly done, sprinkle with salt and pepper. Serve with a Brown Gravy made with water in the pan.

Beef Ragoût

Wipe three pounds from the flank or round. Cut into small cubes; dredge with salt, pepper and flour. Brown meat in hot frying pan, being careful to avoid burning.

Remove meat to kettle with close-fitting cover. Brown four tablespoons butter; add four tablespoons flour, and continue browning; add one and one half cups stock or water, one half cup each of carrot and onion; season with salt and pepper and simmer one and one half hours.

Broiled Beefsteak

Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick. Wipe meat; place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds. Serve on a hot platter, spread with butter, and season with salt and pepper.

If there is a large amount of fat on the steak, be sure it is well browned before serving.

Beefsteak smothered in Onions

1 dozen small onions 1 slice porterhouse steak, cut thick salt pepper

Heat a frying pan hissing hot. Put in beefsteak, searing first on one side, then on the other; cook five minutes; season with salt and pepper; add onions which have been cooked one half hour in boiling salted water. Cover and simmer twenty or thirty minutes.

Remove steak to platter, spread with butter, and season with salt and pepper. Season onions with salt, pepper, and butter, and serve around steak.

Hamburg Steak à la Tartare

1 pound round steak 2 ounces beef suet ¼ cup chopped onion ¼ cup bread crumbs salt and pepper

Put meat and suet through meat chopper; add finely chopped onion, and season with salt and pepper. Shape in balls; roll in crumbs, and broil over a clear fire, or pan-broil. Serve on hot platter with brown gravy, Tomato Sauce, or Spanish Sauce. Garnish with parsley.

VEAL

Roast Veal

Six pounds of veal taken from the leg, from the loin, or from the breast.

Skewer meat into shape; dredge with flour, and sprinkle with salt and pepper. Cover top with slices of salt pork. Allow twenty minutes to the pound, bake in a hot oven, and baste every ten minutes with fat from the pan. If there is not sufficient fat in the pan, try out some pork on top of the stove and use that for basting.

Remove pork slices from top of meat one half hour before it is done, and brown.

A gravy may be made from the fat in the pan, same as Brown Gravy.

Roast Veal Stuffed

Select a shoulder of veal and have the bone removed; stuff with same stuffing used for Baked Fish, adding one cup chopped mushrooms. Sew up stuffed meat and roast same as Roast Veal.

Veal Fricassee

Cut meat in small pieces, sauté in melted butter. Cover meat with boiling water and cook slowly until meat is tender.

Melt four tablespoons butter or pork fat. When brown, add one fourth cup flour browned, and four cups of water in which veal was cooked. Season with salt, pepper, onion juice and lemon juice.

Just before serving add one fourth cup cream, or two tablespoons butter.

Serve veal in center of hot platter and surround with hot sauce. Garnish with parsley.

Dumplings may be served with this fricassee, in which case it is ordinarily called a stew.

Veal Cutlets

Choose only the tenderest of veal for cutlets. Cut meat from leg, shape either in individual cutlets or one large cutlet. Cover veal with oil and let it stand one hour. Drain; cover with boiling water and simmer until tender, having only sufficient water in stewpan to keep cutlets from burning. Remove from stewpan; cool; sprinkle with salt and pepper, dredge with flour, dip in egg and crumbs, and sauté in pork fat or fry in deep fat.

Serve on hot platter with Brown Sauce, Tomato Sauce, or Mushroom Sauce.

Loin of Veal à la Jardinière

a 6-pound loin of veal 1 cup salt pork cubes 1 cup potatoes 1 cup carrots 2 cups green peas 1 cauliflower 1 cup onion 4 tablespoons butter 4 tablespoons flour salt, pepper and lemon juice

Remove the bone from veal; wipe meat, and season with salt and pepper. Roll and tie in shape.

Cook bones in water to cover, one hour. Melt butter; add vegetables, except potatoes, peas and cauliflower; cook five minutes. Try out salt pork; add veal, and brown.

Place veal in dripping pan; surround with pork fat, onion and carrot, and cook three hours. To the melted butter add flour. When well blended, add water in which bones were cooked.

Season with salt, pepper and lemon juice. Cook cauliflower, peas and potatoes separately in boiling salted water. Place cooked meat in center of platter, pour over sauce, and arrange vegetables in mounds around the meat.

Braised Veal

Use rule for Braised Beef, substituting six pounds of the shoulder of veal.

Veal Chops

Wipe chops taken from the rack of veal; make an incision, and put in a few drops of onion juice, lemon juice, salt and pepper. Dip in flour, egg and crumbs, and sauté in pork fat until tender. Serve on hot platter with Tomato Sauce and parsley.

MUTTON AND LAMB

Boiled Mutton

Trim off the outside fat from a fore quarter or loin. Place in kettle; cover with boiling water and cook until tender, allowing fifteen minutes to the pound. Serve with Caper Sauce made from the water in which mutton was boiled. Reserve the remainder of the water for soup for next day.

Roast Mutton

The leg, loin, saddle, and shoulder are used for roasting.

Allow twelve minutes to the pound, if liked rare, fifteen if desired well done, basting every ten minutes.

To roast a leg of mutton, first remove the pink outer skin, as this contains the strong flavor. Never roast with the caul left on. The bone from the leg may be removed and the cavity stuffed and edges sewed; or the leg may be roasted without removing bone. In either case wipe meat, dredge with flour, sprinkle with salt and pepper, and place on rack in dripping pan. Dredge pan with flour, and if the mutton flavor is desired, place pieces of mutton fat in the pan, or salt pork may be substituted.

Braised Mutton

Remove the bone from the leg or fore quarter. Stuff and follow rule for Braised Beef.

Ragoût of Mutton

Use breast or fore quarter of mutton, or cold cooked mutton, and follow receipt for Beef Ragoût.

Roast Saddle of Mutton

The saddle is what the name implies—the back. In large pieces the tail is included.

Wipe meat; remove pink skin, kidneys and fat. Fold flanks inside and tie in shape. Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper. Cook in hot oven; allow ten minutes to the pound basting frequently.

Serve with Currant Jelly Sauce.

Crown Roast

Or Rack of Mutton. Prepare the loin as for French chops and arrange like a crown, rolling the loin backward. Tie securely. Cover each chop bone with thin strip of salt pork to prevent burning. Place on rack in dripping pan with a bowl in center of the crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently, and allowing nine minutes to the pound for roasting.

Serve on hot platter, with potato balls, green peas, French fried potatoes, or purée of chestnuts in center of crown. Paper frills on chop bones and parsley around the base.

Breaded Lamb or Mutton Chops

Prepare loin or French chops as for broiling. Dip in crumbs, egg and crumbs and fry in deep fat. Drain on brown paper and serve.

Stuffed Lamb or Mutton Chop, with Spanish Sauce

Prepare French chops. Cut through meat to the bone, making a pocket; fill pocket with Mushroom Mixture; close with skewer; and broil.

Mushroom Mixture

Melt two tablespoons butter, add two tablespoons flour, one tablespoon finely chopped onion, one half cup chopped mushrooms, one teaspoon salt, and cream to make of consistency to shape. This is sufficient to stuff eight chops.

Lamb Chops with Soubise Sauce

Prepare eight French chops. Sprinkle with salt and pepper, spread with Soubise Sauce, and broil.

Soubise Sauce

Melt two tablespoons butter; add two tablespoons flour, one half teaspoon salt, three small onions which have been boiled and pressed through a sieve, a dash of cayenne, and sufficient cream to make of consistency to spread.

Baked Chops Soubise

Prepare as for Broiled Chops with Soubise Sauce; dip in buttered crumbs; wrap in buttered paper cases. Bake thirty minutes in hot oven. Serve with Tomato or Olive Sauce.

Lamb or Mutton Chops

Wipe chops, shape, place on broiler, and cook over a clear fire, turning every ten seconds, allowing eight minutes for chops cut one inch thick.

Serve on hot platter. Sprinkle with salt and pepper and spread with butter.

Arrange chops in circle, overlapping each other, or around a mound of vegetables.

Broiled French Chops

Lamb or mutton chops trimmed of superfluous fat, the bones scraped and cut uniformly, are called French Chops. Broil like Lamb or Mutton Chops.

Broiled Loin Chops

Trim loin chops, skewer in rounds, and proceed as with Broiled French Chops.

Pan-broiled Chops

Prepare as for Broiled Chops. Heat frying pan hissing hot; place chops in pan. Do not grease pan. Sear one side and then the other, and continue turning every ten seconds, for five minutes if liked rare, and eight minutes if liked well done.

PORK

Roast Pork

Select sparerib, loin, or shoulder for roasting. Wipe meat; place on pan; dredge meat and pan with flour. Sprinkle with salt and pepper.

Bake in a moderate oven, allowing twenty-five minutes to the pound.

Serve with cooked apples in some form—Apple Sauce, Apple Jelly, or Fried Apples.

Roast Little Pig

Clean, wipe, and stuff a three-weeks-old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper.

Place in moderate oven; when heated through increase heat, baste every ten minutes with melted butter, turning often to cook and brown uniformly.

Cook from three to four hours, according to size of pig. Serve on hot platter on a bed of parsley. Garnish with Apple Sauce in red apple shells, lemon and parsley.

Broiled Pork Chops

For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning.

Baked Pork Chops

Prepare as for Broiled Pork Chops and cook in hot oven twenty minutes, turning when half cooked.

Sautéd Pork Chops

Cook chops in hissing hot frying pan in small amount of fat. Drain and serve.

Broiled Ham

Cut ham very thin, cover with cold water, heat slowly to the boiling point. Drain, dry, and broil.

Boiled Ham

Select a medium-sized ham; soak over night in cold water. Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and cover with seasoned cracker crumbs. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and lemon, and serve hot or cold.

A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it. Many baste the ham, when baking, with cider.

Broiled Bacon

Lay thin slices of bacon on a hissing hot frying pan. When transparent, turn. When dry and crisp, drain and dry on brown paper.

Bacon cooked in the Oven

Place thin slices on broiler and cook over dripping pan in hot oven. This method requires more time, but is much more wholesome.

Sausages

Buy the best. Pierce several times with skewer. Cook in hot frying pan in hot oven, fifteen to twenty minutes. Many prefer to cover sausages with boiling water after piercing and boil twenty minutes, then brown in frying pan on top of range. Always drain on brown paper before serving. Serve around a mound of mashed browned potatoes.

POULTRY

Boiled Chicken

Clean, stuff, truss, and wrap chicken in cheese cloth; cover with boiling water, and cook until tender, below the boiling point. Serve on hot platter, sprinkle with chopped parsley, and garnish with Oyster Sauce.

Allow twenty minutes to the pound for cooking.

Braised Chicken

Braised chicken is generally a fowl.

Wipe, stuff, sew, skewer, and place on rack in kettle with tight-fitting cover.

Place six slices of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt, and three cups boiling water.

Cover kettle, and cook in oven three to four hours, always keeping enough water in kettle to prevent vegetables from burning. When fowl is tender, brush over with melted butter, dredge with flour, and brown in oven.

Serve with gravy and vegetables pressed through sieve. Garnish with parsley.

Broiled Chicken

Clean, wipe, and split down the back, a young chicken. Sprinkle with salt and pepper; place on greased broiler, and cook over dripping pan in hot oven twenty minutes. Remove from oven, and broil over clear fire until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.

Sautéd Chicken

Cut chicken in pieces for serving. Dip in water, sprinkle with salt and pepper, dredge with flour. Try out two tablespoons salt pork cubes. Cover bottom of frying pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the other. Drain on brown paper.

Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg and paprika, and a cup and a quarter of cream. Cook five minutes, pour around chicken, and garnish with parsley and toast points.

Fried Chicken

Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper; serve on slices of buttered toast with Béchamel Sauce, Allemande, or Mushroom Sauce.

Baltimore Chicken

Cut chicken in pieces for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken from the center of the loaf; arrange in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes.

Arrange on a hot platter; garnish with thin slices of crisp bacon, parsley and Cream Sauce.

Chicken fried in Batter

Cut chicken in pieces for serving, cover with Fritter Batter, and cook in deep fat. Drain on brown paper. In order that chicken in batter be cooked sufficiently, the bird must be young and tender.

Cold chicken meat may be dipped in the same batter and fried.

Creole Chicken

Cut a chicken in pieces for serving; season with salt and pepper. Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and sauté until golden brown. Remove chicken; add four tablespoons flour, two cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender.

Arrange on dish; surround with sauce; garnish with cooked macaroni and parsley.

Chicken Fricassee

Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender.

Melt four tablespoons butter, add four tablespoons flour, and two and one half cups water in which chicken was cooked. Cook ten minutes; add one cup cream or two egg yolks.

Arrange chicken on platter, pour sauce around, and garnish with toast and parsley.

If a brown sauce is preferred, brown the butter and brown the flour, adding one more tablespoon.

Chicken Pie

Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, bit of bay leaf, four cloves and one tablespoon salt.

Put in chicken and cover with boiling water; cook until tender. Arrange chicken in baking dish; cover with strained and thickened stock. Cover whole dish with mashed potato or pastry crust. Bake until potato is brown or crust is done.

Old-fashioned English Chicken Pie

Cover chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender.

One half hour before chicken is done, add one half pound bacon cut in small pieces.

Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sautéd mushrooms, then a layer of chicken meat, and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.

Roast Boned Chicken

Bone according to direction for boning chicken. Stuff until plump with forcemeat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound.

Roast Chicken

Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.

If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.

Draw windpipe and crop through the neck opening. Never make an incision in the breast.

Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.

Allow fifteen minutes to the pound for roasting.

Roast Capon

Prepare the same as Roast Chicken, allowing twelve minutes to the pound for roasting.

Stuffing for Roast Chicken

2 cups soft bread crumbs ¼ cup melted butter 1 tablespoon poultry seasoning few drops onion juice salt and pepper 1 teaspoon chopped parsley hot water

Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but many prefer a dry stuffing. For a stronger flavor of onion, cook one tablespoon chopped onion in butter and add to crumbs.

Chestnut Stuffing

Press meat from one quart boiled chestnuts through purée sieve. Moisten with butter, and season with salt and pepper.

Oyster Stuffing

2 cups cracker crumbs 1 tablespoon chopped onion 1 pint oysters ¼ cup butter 1 tablespoon salt 1 teaspoon pepper 1 tablespoon chopped celery ⅓ cup boiling water or hot milk

Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose.

Potato Stuffing

2 cups hot mashed potato ¼ cup salt pork cubes 2 tablespoons onion 1 teaspoon poultry seasoning salt and pepper 1 cup cooked sausages cut in pieces

Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey and goose.

Roast Green Goose

A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds, and carefully rinse in several waters.

Stuff, truss, sew, flatten the breastbone, and roast the same as chicken. Allow eighteen minutes to the pound for roasting.

If the goose is more than four months old, it is better to braise than roast it. But if roasted, allow twenty-five minutes to the pound.

Roast Tame Duck

Prepare same as chicken; stuff with chopped celery. Allow ten minutes to the pound for duckling and twenty for an old duck.

Roast Turkey

Dress, clean, and stuff turkey and follow directions for Roast Chicken. Some prefer to rub the surface of the turkey with butter and flour creamed together instead of dredging with flour.

English Roast Turkey

STUFFING

Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, one teaspoon poultry seasoning, one tablespoon chopped pickles, and one quarter teaspoon pepper.

Prepare turkey for roasting; stuff, sew, truss. Bake in hot oven, allowing fifteen minutes to the pound. Baste frequently. Dredge and season twice during cooking.

Boned Turkey

Boned Turkey is prepared in the same way as Boned Chicken.

GAME

_WILD DUCK_

Roasted Canvasback or Redhead

The heads of wild duck are usually left on when cooked. Make a slit in front of the wishbone. Clean the bird; remove entrails, crop and windpipe; draw the head through the neck opening. Truss, sprinkle with salt and pepper inside and outside. Bake in a very hot oven eighteen to twenty minutes, basting with hot water during cooking. If the strong flavor of wild duck is objectionable, cook an onion or an apple in the cavity, removing it before serving.

Serve with the wild duck, fried crescents of rice or hominy and Currant Jelly.

Ruddy Duck, Butterballs, Bluebills, Broadbills, Teals, Coot, Grouse, Partridge, Prairie Chicken, Quail, Woodcock, Reedbirds and Pheasants are roasted in the same way as Wild Duck, or are broiled the same as Broiled Chicken. The small birds are usually served on pieces of buttered toast and garnished with water cress, parsley and a highly seasoned sauce.

Potted Pigeon

Truss four pigeons, tie two slices of bacon around each pigeon. Put one cup each of carrot and onion, cut in dice, in the bottom of a stewpan; place pigeons on vegetables; add two cups water or stock, cover, and cook in oven until pigeons are tender. One half hour before serving add one teaspoon salt. Serve on buttered toast.

Roast Venison

Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. Serve with Madeira or Currant Jelly Sauce.

Venison Steak or Chops

Broiled or pan-broiled same as beefsteak or lamb chops, and serve with some acid sauce.