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(Marketing.) - (Twenty-five Cent Dinners For Families Of Six)

Both poultry and game are less nutritious than meat, but they

are more digestible, and consequently are better food than meat for

persons of weak digestive organs and sedentary habits. They are both

excellent for persons who think or write much. Fresh poultry may be

known by its full bright eyes, pliable feet, and soft moist skin; the

best is plump, fat, and nearly white, and the grain of the flesh is

fine. The feet and neck of a young fowl are large in proportion to its

size, and the tip of the breast-bone is soft, and easily bent between

the fingers; a young cock, has soft, loose spurs, and a long, full,

bright red comb; old fowls have long, thin necks and feet, and the flesh

on the legs and back has a purplish shade; chickens and fowls are always

in season.

Turkeys are good when white and plump, have full breasts and smooth

legs, generally black, with soft loose spurs; hen turkeys are smaller,

fatter, and plumper, but of inferior flavor; full grown turkeys are the

best for boiling, as they do not tear in dressing; old turkeys have long

hairs, and the flesh is purplish where it shows under the skin on the

legs and back. About March they deteriorate in quality.

Young ducks and geese are plump, with light, semi-transparent fat, soft

breast-bone, tender flesh, leg joints which will break by the weight of

the bird, fresh colored and brittle beaks, and windpipes that break

when pressed between the thumb and forefinger. They are best in fall and


Young pigeons have light red flesh upon the breast, and full, fresh

colored legs; when the legs are thin, and the breast is very dark, the

birds are old.

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Cut up the pieces required to be dressed, spread over them a seasoning
as for cutlets, and fry them; pour over a little good gravy, and
garnish with sippets of toast and sliced lemon, or place them in an
edging of rice or mashed potatoes.

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Singe by holding the fowl over a flame from gas, alcohol or burning
paper. Pick off pin feathers. Cut off the nails, then cut off the head,
turn back the skin and cut the neck off quite close; take out windpipe
and crop, cutting off close to the body. Cut through the skin around the
leg one inch below the leg joint; take out the tendons and break the leg
at the joint; in old birds each tendon must be removed separately by
using a skewer.
Make an incision just below the breast bone large enough to insert your
hand, take out the fat and loosen the entrails with your forefinger.
When everything is removed, cut off the wings close to the body, also
the neck, feet and head. Separate the gall from the liver. In doing this
be very careful not to break the gall, which has a very thin skin.
Scrape all the fat off carefully that adheres to the entrails and lay it
in a separate dish of water overnight. Cut open the gizzard, clean and
pull off the skin, or inner lining.
Make Kosher as directed in "Rules for Kashering".
If you make use of the head, which you may in soup, cut off the top of
the bill, split open the head, lengthwise, take out the brains, eyes and
Clean the gizzard and feet by laying them in scalding water for a few
moments, this will loosen the skin, which can then be easily removed.
Remove the oil bag from the upper side of tail.
After making Kosher and cleaning poultry, season all fowls for several
hours before cooking. Salt, pepper, and ginger are the proper seasoning.
Some like a tiny bit of garlic rubbed inside and outside, especially for
goose or duck.
Dress and clean goose, duck, squab, and turkey as directed for chicken.

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Use enough stuffing to fill the bird but do not pack it tightly or the
stuffing will be soggy. Close the small openings with a skewer; sew the
larger one with linen thread and a long needle. Remove skewers and
strings before serving.

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If you cannot buy sausage meat at your butcher's have him chop some for
you, adding a little fat. Also mix in some veal with the beef while
chopping. Season with salt, pepper, nutmeg or thyme. Grate in a piece of
celery root and a piece of garlic about the size of a bean, add a small
onion, a minced tomato, a quarter of a loaf of stale bread; also grated,
and mix up the whole with one egg. If you prefer, you may soak the
bread, press out every drop of water and dry in a heated spider with

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Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, slit skin down backbone
toward head; loosen windpipe and crop and pull out. Push back skin
from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, let cold water run through, then wipe inside and out with
wet cloth. Cut through thick fleshy part of gizzard and remove inside
heavy skin without breaking, then cut away gristly part so that only
thick, fleshy part is used.

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White Celery Sauce For Boiled Poultry

Take five or six heads of celery--cut off the green tops, cut up the

remainder into small bits, and boil it till tender, in half a pint of

water--mix two or three tea spoonsful of flour smoothly with a little

milk--then add half a tea cup more of milk, stir it in, add a small lump

of butter, and a little salt. When it boils, take it up.

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Brown Sauce For Poultry

Peel two or three onions, cut them in slices, flour and fry them brown,

in a little butter--then sprinkle in a little flour, pepper, salt, and

sage--add half a pint of the liquor the poultry was boiled in, and a

table spoonful of catsup. Let it boil up, then stir in half a wine glass

of wine if you like.

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Forcemeat For Veal Or Poultry

Steep four ounces of dry bread, (cost

two cents,) in warm water, and wring it dry in a clean towel; chop one

cent's worth of onion and fry it light yellow in one cent's worth of

drippings, add the bread to it, season it with one level teaspoonful of

salt, quarter of a level teaspoonful each of pepper and powdered thyme,

or mixed spice, and stir these ingredients over the fire until they are

scalding hot; then stir in one egg, and use the stuffing; the cost will

be about five cents.

After stuffing the shoulder, lay it in a dripping pan with one cent's

worth of soup greens, and put it in a hot oven to brown it quickly; when

it is brown take it out of the oven, season with salt and pepper, baste

it with a little sweet drippings, return it to the oven, and bake it

thoroughly fifteen minutes to each pound. Meantime wash one quart of

potatoes, (cost three cents,) pare a ring off each one, and boil them in

plenty of boiling water and salt. When the veal is done take it up on a

hot dish, pour half a pint of boiling water in the dripping pan, scrape

it well, and strain the contents; set this gravy again over the fire to

boil while you mix a tablespoonful of flour, in half a cup of cold

water; stir this smoothly into the gravy, boil it for five minutes, and

serve it with the roast veal and boiled potatoes.

Be careful to save all that remains from the dinner, towards making the

VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.

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To Preserve Tainted Poultry

Have a large cask that has been just emptied, with part of a stave or

two knocked out at the head, and into the others drive hooks to hang

your fowls, but not so as to touch one another, covering the open places

with the staves or boards already knocked out, but leaving the bung-hole

open as an air vent. Let them dry in a cool place, and in this way you

may keep fish or flesh.

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Dandy Sauce For All Sorts Of Poultry And Game

Put a glass of white wine into a stewpan, with half a lemon cut in

slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley

and scallions, a handful of mushrooms, a clove of garlic, a little

tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of

fine smoked ham. Let the whole boil together till it is of a fine rich

consistency; pass it through the sieve; then give it another turn over

the fire, and serve it up hot.

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