Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
| 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 piece of fat bacon
- 1 privat hang ¢ wh should in whi shelf ¢ choos delica take a a sma hours a brig
- 1 previ sprin! when in skin
- four vhen large nd in okery young inted
- 91 meat is to be preserved
- one
- salt
Directions
The following is translated from a German cookery book :--‘«In Vienna, especially in the hotels, young chickens are killed immediately before they are wanted, plucked and cleaned as quickly as possible before the flesh becomes cold, otherwise it would be tough. They are cut up into joints and sprinkled with salt; each piece must then be dipped into flour, and then into egg and grated bread crumbs, and fried immediately; or they may be dipped first into butter, and then into bread crumbs mixed with a little flour. This method admits of no delay in performance if the whole flavour of the
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ANIMAL FOOD. 91
meat is to be preserved and the gravy kept in; but in private houses the chickens are generally allowed to hang a day or two, to ensure their being tender.”
When poultry is brought into the kitchen for use it should be kept as cool as possible. The best position in which to place it is with the breast downwards on a shelf or marble slab. The crop should be taken out. Choose fowls with a thin, transparent skin, white and delicate. ‘Time required to boil poultry: a chicken will take about twenty minutes; a fowl about forty minutes ; a small turkey an hour and a half; a large turkey two hours or more. Singe all poultry with alcohol, or over a bright wood fire blaze, and dip quails into clarified butter for broiling.
In choosing ducks, be careful to secure those with plump bellies and thick and yellowish feet; and to ensure them being tender, it is advisable to let them hang a day or two.
In choosing turkeys, the hen turkey is preferable for boiling, on account of their whiteness and tenderness.
Partridges in perfection will have dark coloured bills and yellowish legs ; the time they should be kept entirely depends upon the taste of those for whom they are intended, as what some people would consider delicious, to others would be disgusting and offensive. Young hares may be known by their smooth and sharp claws, and the cleft in the lip not much spread. It is prefer- able to hang without being paunched, but should it be previously emptied, wipe the inside every day and sprinkle over it a little ginger and pepper. Rabbits when young have smooth and sharp claws.
In selecting a goose, choose one with a clean white skin, plump breast and yellow feet.
All wild meats and game should be soaked an hour or so in salt and water to remove the wild taste.
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99 THE BREADMAKER’S COOKING LESSONS.
Pigeons may be dressed in so many ways, that they are very useful. The good flavour of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing. Pigeons left from dinner the day before may be stewed or made into a pie; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and forcemeat- balls may be fried and added, instead of putting a stuff. ing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual.