HOW TO ROAST, BOIL, OR BROIL
How to Roast Chickens.—Pluck carefully, draw
and truss them, and put them to a good fire; singe, dust, and
baste them with butter. Cover the breast with a sheet of
buttered paper; remove it ten minutes before it is enough; that
it may brown. A chicken will take 15 to 20 minutes. Serve with
butter and parsley.
How to Boil Chickens.—Fasten the wings and legs
to the body by threads tied round. Steep them in skim milk two
hours. Then put them in cold water, and boil over a slow fire.
Skim clean. Serve with white sauce or melted butter sauce, or
parsley and butter.—Or melt 1 oz. of butter in a cupful
of milk; add to it the yolk of an egg beat up with a little
flour and cream; heat over the fire, stirring well.
Geese (a la mode).—Skin and bone the goose;
boil and peel a dried tongue, also a fowl; season with pepper,
salt and mace, and then roll it round the tongue; season the
goose in the same way, and lay the fowl and tongue on the
goose, with slices of ham between them. Beef marrow rolled
between the fowl and the goose, will greatly enrich it. Put it
all together in a pan, with two quarts of beef gravy, the bones
of the goose and fowl, sweet herbs and onion; cover close, and
stew an hour slowly; take up the goose; skim off the fat,
strain, and put in a glassful of good port wine, two
tablespoonfuls of ketchup, a veal sweetbread cut small, some
mushrooms, a piece of butter rolled in flour, pepper and salt;
stew the goose half an hour longer; take up and pour the ragout
over it. Garnish with lemon.
How to Roast Pigeons.—Take a little pepper and
salt, a piece of butter, and parsley cut small; mix and put the
mixture into the bellies of the pigeons, tying the necks tight;
take another string; fasten one end of it to their legs and
rumps, and the other to a hanging spit, basting them with
butter; when done, lay them in a dish, and they will swim with
How to Boil Pigeons.—Wash clean; chop some
parsley small; mix it with crumbs of bread, pepper, salt and a
bit of butter; stuff the pigeons, and boil 15 minutes in some
mutton broth or gravy. Boil some rice soft in milk; when it
begins to thicken, beat the yolks of two or three eggs, with
two or three spoonfuls of cream, and a little nutmeg; mix well
with a bit of butter rolled in flour.
How to Broil Pigeons.—After cleaning, split the
backs, pepper and salt them, and broil them very nicely; pour
over them either stewed or pickled mushrooms, in melted butter,
and serve as hot as possible.
Scalloped Cold Chickens..—Mince the meat very
small, and set it over the fire, with a scrape of nutmeg, a
little pepper and salt, and a little cream, for a few minutes,
put it into the scallop shells, and fill them with crumbs of
bread, over which put some bits of butter, and brown them
before the fire. Veal and ham eat well done the same way, and
lightly covered with crumbs of bread, or they may be put on in
How to Roast Turkey.—The sinews of the legs
should be drawn whichever way it is dressed. The head should be
twisted under the wing; and in drawing it, take care not to
tear the liver, nor let the gall touch it.
Put a stuffing of sausage-meat; or, if sausages are to be
served in a dish a bread stuffing. As this makes a large
addition to the size of the bird, observe that the heat of the
fire is constantly to that part; for the breast is often not
done enough. A little strip of paper should be put on the bone
to hinder it from scorching while the other parts roast. Baste
well and froth it up. Serve with gravy in the dish, and plenty
of bread-sauce in a sauce-tureen. Add a few crumbs, and a
beaten egg to the stuffing of sausage-meat.