Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 12 sticks of muaroni in pieces aboat 2 inchee long
- 1 quart ot boiling water
- 1 tablespoonful of salt
- 1 tablespoonful of chopped paralej
- 3 pints of water down to 1 pint
- 2 tablespoon fola of flour
- 1 cupful of water
- a teaspoonful of powdered sage
- 1 water
- 2 inchee long
- 1 tablespoodfnl of butter
- 1 teaspoonfol of salt
- 2 fowls
- 8 lbs
- 1 qnart of stale bread
- one aide
- 82 momenta
- 15 minntes
- one side is browned tarn
- 4 lbs
- 1 pint
- 20 minntes
- salt
- pepper
- sage
Directions
To Olean and Truss Poultry.
First singe, bj holJiDg (he bird orer * bluing paper. Next op«tt the fent and draw oat the internal organs oarefull/. Waih qaiekljr in 1 water. Cnt the oil bag from the tail. Be careful to Uke out vrtrj part of thtkwindpipe, the lights and crop. Tarn tlie akin back and cut the neck quite short. Fill the crop with dressing and the body also. Cnt the feet off at the jainf and faBl«D the legs together with a short akewiT. Ron the ekewer through the bone of the tail and tie firml/ with a long piece of twine. Mow take a longer skewer and fasten tke wings firml; to the side of the bird. With a short skewer fasten the skin of the neck on to the hack bone. Place the bird on its breast and draw the strings with which the legs ware tied aroond the akSwers of the wings and neck ; pass them across the back and tie finnlj. By following these directions jon will hare Ui« bird in a good shape and all the strings on the back, when the; can be easily remored without deatfojuig the good looks of the bird. When cooked, first out tha stringi, and then draw ont the skewers. All the fat that oomei from the gizzard, etc. shonld ha tried out at once and pat awaj for frying. That of geeae, turkeys and docks is of too strong a flaror to be nioe in oookeiy.
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POULTRY AND OAUK. 81
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Boiled Fowl with Maoaronl.
Break 12 sticks of muaroni in pieces aboat 2 inchee long ; tlirow them into 1 quart ot boiling water, add 1 tablespoonful of salt, ^ table- ■poonfal of pepper. Boil rapidlf 1% minutes ; then take up, and drain off all the water. Season with 1 tablespooDfnl of butter and 1 teaspoonfol of salt. After the fowls have been cleaned stuff with the macaroni. Trusts them, and then pin in a floured cloth and plunge into enough boiling water to corer them. Boil rapidl; 15 minutes ; then set back where the; will simmer for from I J to 2^ hours. The time for cooking depends opon the age of the' birds. Serve with an egg (No. 16) or Bechamel (No. 3) sauce. The qnantity of macaroni given i<t for 2 fowls. Plain boiled macaroni shoold be served witli this dish.
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Roast chicken.
Clean the chicken, and atof! the breast and part of the bod; nith dteasing made aa follOTrs : For a pair of chicttcns neighing l)etweeo 7 and 8 lbs. take 1 qnart of stale bread (being euro not to have any bard pieces), and break up in very fine crumba. Add 1 tablespoonful of chopped paralej, ^ a teaspoonful of powdered sage, 1 of sumnier savory, and n acant { cupful of butter. Mix well together. This givea a rich dressing. Now tinsa the chickens and dredge well with salt. Take some soft butter and rub thickly over the cbickena ; then dredge rather thickly with Hour. Place on one aide, on the meat rack, and put into a hot OTcn for a fen
momenta, that the floor in the bottom of the pan may brown. When it IB browned pot in water enough to cover the pan. Baste erery 15 minntes with tlie gravy in the pan, and dredge irith salt, ptpper and flour. When one side is browned tarn and brown the other The last position in which tlie chicken shoold bake is on its hack. Spread some bultiT on the bre.isC and dredge with flour, in order that the brvast may bt nicely browned .md have a good appearance. The water in the |>an nmsl be renewed often ; yet not too much at a time. It will take 1^ hour to cook a pair of chickens, each wt'ighing between 3| and 4 lbs. ; anything larger, IJ hour.
Gravy Jor cliickeni. — ^Wasb the hearts, liTers, gizzards and necks, and pal on to boil in 3 pints of water down to 1 pint. Take tbem all np. Pnt the liver on a plate and mash fine; retnm it to the water in which it was boiled. Mix 2 tablespoon fola of flour with ^ capfnl of cold water, and stir into the gravy. Season well with salt and pepper, and set back where it will simmer 20 minntes. Take Dp tbs chickens and take the meat rack out of the pan. Skim off tlie fat. Place the pan on the top of the stove, and add to it 1 cupful of water. Let this boil up, in the meantime scraping everything from the sides and bottom of the pan. Turn ibis into the made gravy, and let it all boil together while you are removinj; the skewers and strings from the ehickcc
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