Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large cupful of bread crumbs
- a small piece of butter
- a slice of cold meat
- one egg
- 83 through the whole
- one boil
- two persons
- 34 mrs
- two din- ners
Directions
First singe aU the hair off them ; take out everything you find inside, wash them clean in cold water, not letting them lay in it. Put them on a dish to drain while you make a stuffing. Take a large cupful of bread crumbs, some pepper, salt, a little sweet marjoram, one egg, and a small piece of butter, mix them together ; put it into the crop of your chicken, sew it up ; truss the thicken by tying the legs togeth- er, and then tie them to the rump of the chicken. Truss the wings by putting them close to the body, and passing a skewer
PRIMARY COOK BOOK. 83
through the whole, that is to say, the wings and body. Spit them and roast them about an hour, baste them with a little butter, dredge with flour ; turn the spit often, that they may be a nice light brown. The liver, neck, and gizzard are to be washed ; when you put the chickens to roast, put them into a small saucepan, with some water, to boil. When the chick- ens are done, braid up the liver with a knife, put it into the water it was boiled in, turn all the gravy from the tin kitchen in with it, add a little butter and flour, stir- ring all the time, give it one boil. Send it to table in a gravy dish.
This seems a great deal of trouble for two persons, but after you have learnt to cook them you will find it looks more on paper than it actually is. A turkey is cooked in the same way, and what you cook on one day will be nice cold the next, with a nice little dessert. In winter, I find poul-
34 MRS. PUTNAM'S
try is as cheap as anything; and frozen turkey and chickens much cheaper than fresh. Just lay them into cold water for about an hour, and they are almost as nice as if never frozen. You know we wish to bo prudent, and that is why I advise you to cook enough' meat at one time for two din- ners ; it is better than always broiled or fried meats. And you would find beef- steaks and mutton-chops quite expensive living, that is, if you bought good meat. If your cooking is well done, a slice of cold meat, neatly served with hot vegetables and a little pudding or pie, makes a very nice dinner.