How To Bone A Turkey

Boil a turkey in as little water as may be; remove all the skin and the fat. Slice the meat, get all off clean from the bones, mix the dark and white parts together, and season with salt and pepper. Having kept the water warm in which the turkey was boiled, pour it upon the meat, and mix well. Lay it in a coarse cloth, in a compact shape, and press it with a heavy weight. Next day, serve it in thin slices.

How To Boil A Turkey

Stuff a young turkey, weighing six or seven pounds, with bread, butter, salt, pepper, and minced parsley; skewer up the legs and wings as if to roast; flour a cloth and pin around it. Boil it forty minutes, then set off the kettle and let it stand, close covered, half an hour more. The steam will cook it sufficiently. To be eaten with drawn butter and stewed oysters.

How To Roast Chickens

Observe the same directions in stuffing them as for a turkey. If you wish to roast several before an open fire, the spit may be put through side-ways, instead of length-ways, and four or five can thus be roasted at once, in a large roaster. Boil the inwards and make the gravy as for a turkey. Roast them an hour and a half.

How To Boil Chickens

Make the same dressing as directed for a boiled turkey, or boil them without stuffing if preferred. Skewer them up into a good shape, as when prepared to roast, and boil them an hour and a quarter. Serve them with drawn butter and cut parsley. It is an improvement to mash the livers and put into the butter. If chickens can be carefully skimmed, they need no cloth around them.

How To Broil Chickens

Cut them open through the back, take out the inwards, wash them and wipe them dry; place the inside down on the gridiron. They must broil slowly, and care be taken they do not burn. Turn them in ten minutes. To keep them flat, lay a tin sheet upon them, with a weight. Broil twenty-five minutes, and dress with butter, pepper, and salt. They can be broiled best over charcoaL

How To Fricassee Chickens

Boil them forty minutes in water enough barely to cover them. Take off the scum as fast as it rises. Take them up and carve them in the usual way. Put part of the water in which they were boiled into a spider or stew-pan. For two chickens rub a piece of butter as large as an egg, and a spoonful of flour together, and stir into the water as it boils up. Add some salt, and a gill of cream, or milk. Lay in the pieces of chicken, cover the pan close, and stew them gently twenty minutes. Parsley cut fine is a decided improvement.

Chicken Salad

Boil or roast a nice fowl. When cold, cut off all the meat, and chop it a little, but not very small; cut up a large bunch of celery and mix with the chicken. Boil four eggs hard, mash, and mix them with sweet oil, pepper, salt, mustard, and a gill of vinegar. Beat this mixture very thoroughly together, and just before dinner pour it over the chicken.

Fried Chickens (With Cream Sauce)

Cut two chickens in pieces, and sprinkle with pepper and salt about an hour before dinner. Before frying, dredge flour over them. Beat two eggs, dip each piece in this, and fry in hot lard. Boil up a cup and a half of cream or rich milk, and add a spoonful of butter rubbed into a spoonful of flour with a little salt. Stir constantly till it boils again. Lay the chickens in a fricassee dish, pour the sauce around them, and serve.

How To Broil Prairie-Chickens

Broil like other chickens, but longer, because they are larger, and the meat is thick. The fire should not be very hot, as they should broil gradually. Lay upon a hot platter, sprinkle with salt and pepper, and put on a plenty of butter. The meat is very dry, and considerable butter is necessary. To be eaten with currant-jelly.

A Fricassee Of Prairie-Chickens

Remove the inwards, wash the chickens, and boil an hour, or a little more. Skim carefully: the water is not so easily skimmed as that in which other chickens are boiled. Strain the liquor into a stew-pan. When it boils up, add, for one chicken, a spoonful of butter, two or three teaspoonfuls of browned flour, salt, and a little pepper, and stew ten minutes.

Chicken Pie

Boil chickens in water barely to cover them, forty minutes. Skim the water carefully. Take them out into a dish, and cut them up as they should be carved if placed upon the table. If the skin is very thick remove it. Have ready, lined with a thick paste, a deep dish, of a size proportioned to the number of chickens you wish to use; put in the pieces, with the hearts and livers, in layers; sprinkle each layer with flour, salt, and pepper, and put on each piece of chicken a thin shaving of butter; do this till you have laid in all the pieces; put rather more of the spice, flour, and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chickens were boiled as you can without danger of its boiling over. Lay on the upper crust, and close the edges very carefully with flour and water; prick the top with a knife. Cut leaves of crust and ornament it. Bake two hours. The crust for chicken pie should be twice as thick as for fruit pies. Use mace and nutmeg if you wish.