|
Classic
Cook Books
< last page | next page >
page 114
POULTRY.
331. GENERAL REMARKS.
1st. As a rule select young fowls for roasting. The older ones should be served
only in fricassee or boiled. 2d. Remove the feathers carefully with the hand and
not by first scalding in boiling water. Clean and wash carefully the inside;
singe with a burning newspaper placed on the top of the stove; and tie the legs
and the wings to the body before roasting.
TURKEY.
332. DINDE ROTIE.
ROAST TURKEY. (Roast.)
PROPORTIONS.--For five persons:
Turkey............6 to 7 lbs.
Butter............3 tablespoonsful.
Water.............1 glassful.
Time.--1 1/2 hours.
PREPARATION.--1st. Prepare the turkey as indicated No. 331. 2d. Place the turkey
in a stove pan. Rub it over with about three tablespoonsful butter; add 1
glassful water and roast from 1 1/2 to 2 hours according to the size as
indicated No. 193, make the gravy as indicated No. 193, and serve it apart.
NOTE.--For a family dinner the fillets will be sufficient. Serve the legs and
the body cold for breakfast, with a sauce Remoulade, No. 164.
< last page | next page >
Classic
Cook Books
|
