The food value of poultry is its protein content. Its proper' ties are those of other meats but poultry is more easily digested than meat.
Have a four to five pound fowl dressed and drawn and cut up as for fried chicken. Rather tough birds may be stewed and found very good. Put the cutup chicken into a kettle, cover with boiling water and add salt. Cook slowly until the chicken is tender. Serve with dumplings or with rice.
Prepare as for stewed chicken but when tender remove from the liquid, dip in flour and saute in fat until brown.
Turkey 15 minutes to the pound
Goose 20 minutes to the pound
Chicken 15 minutes to the pound
Capon 15 minutes to the pound
Duck 15 minutes to the pound
Squab 15 minutes each
Clean and joint a young chicken. Dip in flour mixed with beaten egg and bread crumbs. Season with salt and pepper. Place in a greased dripping pan and bake in a hot oven for fifteen minutes. Baste with one-half cup melted butter. Serve on a platter. Pour two cups hot white sauce over the chicken and garnish with sprigs of parsley.
Stuff the chicken with dressing, allowing some space for the expansion of the bread, etc., for the stuffing. Insert some stuffing through the slit in the neck. Sew up the slit in the neck and in the body with white heavy cotton thread. Truss the bird by drawing the thighs close to the body and tying or fastening with a skewer. Draw the wings in close and tie them also. Fasten the neck skin down to the wings and tie down the ends of the drumsticks so they will not burn off. The whole bird may be tied together with string to keep all parts close in to the body.
Place the stuffed, trussed chicken in a covered roaster. Sprinkle with flour, salt and pepper and roast, removing cover of roaster for last fifteen minutes so that chicken will brown. Remove the chicken when tender and make chicken gravy from juices drawn.
2 cups diced chicken meat
1 can mushrooms ox 1 1/2 cups fresh mushrooms
5 tablespoons salad oil
2 tablespoons chopped pimentos
5 tablespoons chopped green peppers
1 tablespoon capers 1/2 teaspoon salt
3 cups rich cream
2 tablespoons flour 1 tablespoon fat Yolks of two eggs
Cook the mushrooms for five minutes in the oil. Add the chicken, capers, peppers and pimentos, salt and paprika. Make a white sauce of the fat, flour and cream. Beat the egg yolks and pour the one into the other. Add the chicken mixture, heat thoroughly and serve on toast.
1 roasting duck
3 cups beef soup-stock
1 pound white onions
1 teaspoon Worcestershire
sauce 1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon celery salt
1 small bottle pimento
olives 1 lemon, juice Pepper
Slice the onions thin and brown with the sugar in a saucepan.
Stew until onions are brown and dry.
Split duck down the back, place flat in a large baking dish.
Pour over the soup-stock, the olives halved, the olive brine and the other ingredients and seasoning. Bake in a moderate oven for two and one-half hours. When done, the flesh should drop from the bone. Remove the biggest bones and serve in the casserole. Chicken may be prepared in the same manner.