Woman's Institute Library of Cookery Volume III Part 22

Melt the fat in a saucepan, add the flour, and stir until well mixed.

Heat the stock and the milk or cream, pour this into the mixture, stir rapidly, and bring to boiling point. Add the salt and the mushrooms, pimientoes, and cold chicken cut into pieces 1/2 to 1 inch long, allow the mixture to come to the boiling point again, and add the slightly beaten eggs. Remove from the fire at once to prevent the egg from curdling. Serve over pieces of fresh toast and sprinkle with paprika.

75. Chicken Croquettes.--Left-over chicken may be used to advantage for croquettes made according to the following recipe. When the ingredients listed are combined with chicken, an especially agreeable food will be the result. If there is not sufficient cold chicken to meet the requirements, a small quant.i.ty of cold veal or pork may be chopped with the chicken.

CHICKEN CROQUETTES

3 Tb. fat 1/4 c. flour 1 tsp. salt 1/8 tsp. pepper 1/4 tsp. paprika 1 c. chicken stock or cream 2 c. cold chicken, chopped 1/4. mushrooms, chopped 1 tsp. parsley, chopped 1 egg Fine bread crumbs

Melt the fat in a saucepan, add the flour, and stir until well blended.

Add the salt, pepper, and paprika. Heat the stock or cream and add to the mixture in the saucepan. Stir constantly until the sauce is completely thickened. Then add the chopped chicken, mushrooms, and parsley. When cold, shape into oblong croquettes, roll in the egg, slightly beaten, and then in fine crumbs. Fry in deep fat until brown.

Serve with a garnish or some vegetable, such as peas, diced carrots, or small pieces of cauliflower, as well as with left-over chicken gravy or well-seasoned white sauce.

76. TURKEY HASH.--Possibly the simplest way in which to utilize left-over turkey meat is to make it up into hash. Such a dish may be used for almost any meal, and when made according to the recipe here given it will suit the taste of nearly every person.

TURKEY HASH

2 Tb. b.u.t.ter 1/2 c. coa.r.s.e rye-bread crumbs 1 small onion, sliced 2 c. finely chopped cold turkey 1/2 c. finely chopped raw potato 1/2 tsp. salt 1/8 tsp. pepper 1 pt. milk

Melt the b.u.t.ter in a saucepan. When brown, add to it the rye-bread crumbs and mix well. Then add the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a short time on top of the stove, stirring frequently to prevent burning. Pour the milk over the whole, and place the pan in the oven or on the back of the stove. Cook slowly until the milk is reduced and the hash is sufficiently dry to serve. Serve on b.u.t.tered toast.

77. CHICKEN WITH RICE.--Left-over chicken may be readily combined with rice to make a nutritious dish. To prepare chicken with rice, add to left-over gravy any left-over cold chicken cut into small pieces. If there is not enough gravy to cover the meat, add sufficient white sauce; if no gravy remains, use white sauce entirely. Heat the chicken in the gravy or the sauce to the boiling point. Then heap a mound of fresh steamed or boiled rice in the center of a deep platter or a vegetable dish and pour the chicken and sauce over it. Serve hot.

78. Baked Poultry With Rice.--A ca.s.serole or a baking dish serves as a good utensil in which to prepare a left-over dish of any kind of poultry, because it permits vegetables to be added and cooked thoroughly. Baked poultry with rice is a dish that may be prepared in such a utensil.

Line a ca.s.serole or a baking dish with a thick layer of fresh steamed or boiled rice. Fill the center with chopped cold poultry, which may be chicken, turkey, duck, or goose. Add peas, chopped carrots, potato, and a few slices of onion in any desirable proportion. Over this pour sufficient left-over gravy or white sauce to cover well. First, steam thoroughly; then uncover the utensil and bake slowly until the vegetables are cooked and the entire mixture is well heated. Serve from the ca.s.serole or baking dish.

SERVING AND CARVING POULTRY

79. Poultry of any kind should always be served on a platter or in a dish that has been heated in the oven or by running hot water over it.

After placing the cooked bird on the platter or the dish from which it is to be served, it should be taken to the dining room and placed before the person who is to serve. If it is roasted, it will require carving.

If not, the pieces may be served as they are desired by the individuals at the table. Poultry having both dark and white meat is usually served according to the taste of each individual at the table. If no preference is stated, however, a small portion of each kind of meat is generally served.

80. The carving of broiled or roast chicken, turkey, duck, or goose may be done in the kitchen, but having the whole bird brought to the table and carved there adds considerably to a meal. Carving is usually done by the head of the family, but in a family in which there are boys each one should be taught to carve properly, so that he may do the carving in the absence of another person.

[Ill.u.s.tration: FIG. 46]

[Ill.u.s.tration: FIG. 47]

[Ill.u.s.tration: FIG. 48]

[Ill.u.s.tration: FIG. 49]

For carving, the bird should be placed on the platter so that it rests on its back; also, a well-sharpened carving knife and a fork should be placed at the right of the platter and the person who is to serve. To carve a bird, begin as shown in Fig. 46; that is, thrust the fork firmly into the side or breast of the fowl and cut through the skin where the leg joins the body, breaking the thigh joint. Cut through this joint, severing the second joint and leg in one piece. Then, if desired, cut the leg apart at the second joint. As the portions are thus cut, they may be placed on a separate platter that is brought to the table heated.

Next, in the same manner, cut off the other leg and separate it at the second joint. With the legs cut off, remove each wing at the joint where it is attached to the body, proceeding as shown in Fig. 47. Then slice the meat from the breast by cutting down from the ridge of the breast bone toward the wing, as in Fig. 48. After this meat has been sliced off, there still remains some meat around the thigh and on the back.

This should be sliced off or removed with the point of the knife, as in Fig. 49, so that the entire skeleton will be clean, as in Fig. 50. If the entire bird is not to be served, as much as is necessary may be cut and the remainder left on the bones. With each serving of meat a spoonful of dressing should be taken from the inside of the bird, provided it is stuffed, and, together with some gravy, served on the plate.

[Ill.u.s.tration: FIG. 50]

GAME

GENERAL DESCRIPTION

81. GAME, which includes the meat of deer, bear, rabbit, squirrel, wild duck, wild goose, partridge, pheasant, and some less common animals, such as possum, is not a particularly common food. However, it is sufficiently common to warrant a few directions concerning its use. Game can be purchased or caught only during certain seasons, designated by the laws of various states. Such laws are quite stringent and have been made for the protection of each particular species.

82. The meat of wild animals and birds is usually strong in flavor. Just why this is so, however, is not definitely known. Undoubtedly some of the strong flavor is due to the particular food on which the animal or the bird feeds, and much of this flavor is due to extractives contained in the flesh.

When game birds and animals have considerable fat surrounding the tissues, the greater part of it is often rejected because of its extremely high flavor. By proper cooking, however, much of this flavor, if it happens to be a disagreeable one, can be driven off.

The general composition of the flesh of various kinds of game does not differ greatly from that of similar domestic animals or birds. For instance, the flesh of bear is similar in its composition to that of fat beef, as bear is one of the wild animals that is very fat. Venison, or the meat obtained from deer, contains much less fat, and its composition resembles closely that of very lean beef. Rabbits and most of the wild birds are quite lean; in fact, they are so lean that it is necessary in the preparation of them to supply sufficient fat to make them more appetizing.

RECIPES FOR GAME

83. Only a few recipes for the preparation of game are here given, because, in the case of wild birds, the cookery methods do not differ materially from those given for poultry, and, in the case of such animals as bears, the directions for preparing steaks and other cuts are identical with the cooking of similar cuts of beef. Rabbit and squirrel are perhaps the most common game used as food in the home; therefore, directions for cleaning and cooking them receive the most consideration.

84. PREPARING A RABBIT FOR COOKING.--In order to prepare a rabbit for cooking, it must first be skinned and drawn, after which it may be cut up or left whole, depending on the cookery method that is to be followed.

To skin a rabbit, first chop off the feet at the first joint; then remove the head at the first joint below the skull and slit the skin of the stomach from a point between the forelegs to the hind legs. With this done, remove the entrails carefully, proceeding in much the same manner as in removing the entrails of a chicken. Then slit the skin from the opening in the stomach around the back to the opposite side. Catch hold on the back and pull the skin first from the hind legs and then from the forelegs. If the rabbit is to be stewed, wash it thoroughly and separate it into pieces at the joints. If it is to be roasted or braized, it may be left whole. A rabbit that is left whole presents a better appearance when it is trussed. To truss a rabbit, force the hind legs toward the head and fasten them in place by pa.s.sing a skewer through the leg on one side, through the body, and into the leg on the other side. Then skewer the front legs back under the body in the same way. In such a case, the head may be left on or removed, as desired.

85. ROAST RABBIT.--Roasting is the cookery process often used to prepare rabbit. To cook it in this way, first skin and clean the animal and stuff it. Any of the stuffings previously given may be used for this purpose. Then skewer the legs in position, place strips of bacon across the back, put in a roasting pan, and dredge with salt and pepper. Also, add 1/2 cupful of hot water to which has been added a little b.u.t.ter or bacon fat. Roast in a quick oven, and baste every 15 minutes during the roasting. A few minutes before the rabbit is tender enough to be pierced with a fork, remove the strips of bacon so that the flesh underneath may brown. Then remove from the pan and serve.

86. SAUTeD RABBIT.--If it is desired to prepare a rabbit by sauteing, skin and clean it, cut it into pieces, and dry all the pieces with a soft cloth. Then melt bacon fat in a frying pan, and when it is hot place the pieces of rabbit in it and allow them to brown. Add several sprigs of parsley and two small onions, sliced, season with salt and pepper, add a slice or two of bacon, and pour water over the whole until it is nearly covered. Place a cover on the frying pan and simmer slowly.

Add water when it is necessary. When the meat is tender, remove it from the frying pan. Then thicken the fluid that remains with a small amount of flour so as to make a gravy. Serve hot.

87. RABBIT PIE.--Rabbit made into pie is also a desirable way in which to serve rabbit. To prepare such a dish, skin and clean one or more rabbits and cut them up into as small pieces as possible, removing the largest bones. Put these pieces into a baking dish, and over them place bacon cut into small strips. Sprinkle all with chopped parsley, salt, and pepper, and add a few slices of onion, as well as some strips of carrot and potato, if desired. Pour a sufficient amount of boiling water over the whole and allow to simmer slowly until the meat is partly cooked. Then place in the oven and cook until the meat is tender. Next, dredge the contents of the baking dish with flour and cover with a 1/4-inch layer of baking-powder biscuit dough. Make several slits through the dough to allow the steam to escape. Bake until the dough becomes a well-browned crust. Serve hot in the baking dish.

88. BROILED SQUIRREL.--For cooking, squirrel is cleaned in practically the same way as rabbit. Squirrel may be made ready to eat by stewing, but as it is so small a creature, broiling is the usual method of preparation. To broil a squirrel, first remove the skin and clean it.

Then break the bones along the spine, so that the squirrel can be spread out flat. When thus made ready, place it on a well-greased hot broiler and sear it quickly on one side; then turn it and sear the other side.

Next, sprinkle it with salt and pepper, place strips of bacon across the back, and allow it to broil slowly until it is well browned. Squirrel may be served in the same way as rabbit.

89. CUTS OF VENISON.--The meat obtained from deer, called venison, as has been mentioned, may be cut up to form cuts similar to those obtained from beef, such as steaks and roasts. Although such meat is a rarity, it will be well to be familiar with a few of the methods of cooking it.

These, however, do not differ materially from the methods of cooking other meats.

90. BROILED VENISON.--To prepare venison for broiling, cut a steak from 1 to 1-1/2 inches thick. Place this on a well-greased broiler and broil until well done. Serve on a hot platter. Garnish the broiled venison with parsley and pour over it sauce made as follows:

SAUCE FOR BROILED VENISON

2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt 1/4 tsp. ground cinnamon 4 Tb. currant jelly 2 tsp. lemon juice 1/4 c. port wine 6 finely chopped Maraschino cherries

Melt the b.u.t.ter in a saucepan, add the flour, salt, ground cinnamon, currant jelly, lemon juice, and the port wine, which should be heated with 1 cupful of water. Cook until the flour has thickened, remove from the fire, and add the cherries.

91. ROAST FILLET OF VENISON.--If a fillet of venison is to be roasted, proceed by larding it with strips of salt pork. Then place it in a pan with one small onion, sliced, a bay leaf, and a small quant.i.ty of parsley, 1 teaspoonful of salt, and 1/4 teaspoonful of pepper. Dilute 1/4 cupful of vinegar with 3/4 cupful of water and add a teaspoonful of Worcestershire sauce. Pour this over the fillet and place it in a hot oven. Cook until the liquid has evaporated sufficiently to allow the venison to brown. Turn, so as to brown on both sides, and when quite tender and well browned, serve on a hot platter.

92. ROAST LEG OF VENISON.--If a leg of venison is to be roasted, first remove the skin, wipe the meat with a damp cloth, and cover it with a paste made of flour and water. Then put it into a roasting pan and roast in a very hot oven. Baste with hot water every 15 minutes for about 1 1/2 hours. At the end of this time, remove the paste, spread the surface with b.u.t.ter, sprinkle with salt and pepper, and continue to roast for 1 to 1 1/4 hours longer. Baste every 15 minutes, basting during the last hour with hot water in which has been melted a small quant.i.ty of b.u.t.ter.

Then remove the venison from the pan and serve it on a hot platter with any desired sauce.