|
Classic
Cook Books
< last page | next page >
page 238
wash the fowl thoroughly in several waters (some wipe carefully without
washing), hang up to drain and it is ready to be stuffed, skewered, and placed
to roast. To make it look plump, before stuffing, flatten the breast-bone by
placing several thicknesses of cloth over it and pounding it, being careful not
to break the skin, and rub the inside well with salt and pepper. Stuff the
breast first but not too full or it will burst in cooking; stuff the body rather
fuller than the breast, sew up both openings with strong thread, and sew the
skin of the neck over upon the back or down upon the breast (these threads must
be carefully removed before sending to the table). Lay the points of the wings
under the back, and fasten in that position with a skewer run through both wings
and held in place with a twine; press the legs as closely towards the breast and
side bones as possible, and fasten with a skewer run through the body and both
thighs, push a short skewer through above the tail, and tie the ends of the legs
down with a twine close upon the skewer (or, if skewers are not used, tie well
in shape with twine); rub over thoroughly with salt and pepper, thin lard (see
p. 141), or place in pan and lay on slices of pork, or fat taken out of the
fowl, and dredge well with flour, and place to roast in an oven rather hot at
first, and then graduate the heat to moderate until done, to test which insert a
fork between the thigh and body; if the juice is watery and not bloody it is
done. If not served at once, the fowl may be kept hot without drying up, by
placing over a skillet full of boiling water (set on top of stove or range), and
inverting a dripping pan over it. Many persons roast fowls upon a wire rack or
trivet placed inside the dripping pan. The pan should be three inches deep, and
measure at the bottom about sixteen by twenty inches, with sides somewhat
flaring. In roasting a turkey, allow fifteen minutes time for every pound. Some
steam turkey before roasting, and a turkey-steamer may be easily improvised by
placing the dripping-pan containing the turkey, on top of two or three pieces of
wood (hickory or maple is the best) laid in the bottom of a wash-boiler, with
just enough water to cover the wood; put on the lid, which should fit tightly on
the boiler, and as the water boils away add more. Add the liquor in the
dripping-pan to the turkey when placed in the oven to roast (do not use the
water from the boiler).
< last page | next page >
Classic
Cook Books
|
