The Original Buckeye Cook book And Practical Housekeeping : a Compilation of Choice And Carefully Tested Recipes
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In our eReader you can find the full English version of the book. Read The Original Buckeye Cook book And Practical Housekeeping : a Compilation of Choice And Carefully Tested Recipes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Original Buckeye Cook book And Practical Housekeeping : a Compilation of Choice And Carefully Tested Recipes
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Boned Turkey. — Complete directions for Boning will be found m Cutting and Curing Meats, which see ; only the different methods of cooking the fowl after it is boned are given here. Always weigh the fowl before boning, and allow two-thirds weight for force-meat, which is usually made of fresh veal and chicken, chopped fine, or veal and pork, or sausage meat. For each pound force-meat take a level teaspoon each powdered cloves, powdered allspice and salt, saltspoon each pepper and mace, one raw ...egg and juice of a lemon ; mix thoroughly. Place the fowl, skin down on a board, put layer of stuffing on it about half an inch thick, on that put two strips salt pork, about three inches long and half inch wide, and the liver of fowl ; then another layer of stuffing, then the little white pieces cut off by the breast-bone, when boning the turkey, and about a half can of mushrooms. Now draw the fowl together, sew vent and neck first then sew up the back. If wished, two or three truffles may be added.
What to read after The Original Buckeye Cook book And Practical Housekeeping : a Compilation of Choice And Carefully Tested Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boned Turkey. — Complete directions for Boning will be found m Cutting and Curing Meats, which see ; only the different methods of cooking the fowl after it is boned are given here. Always weigh the fowl before boning, and allow two-thirds weight for force-meat, which is usually made of fresh veal and chicken, chopped fine, or veal and pork, or sausage meat. For each pound force-meat take a level teaspoon each powdered cloves, powdered allspice and salt, saltspoon each pepper and mace, one raw ...egg and juice of a lemon ; mix thoroughly. Place the fowl, skin down on a board, put layer of stuffing on it about half an inch thick, on that put two strips salt pork, about three inches long and half inch wide, and the liver of fowl ; then another layer of stuffing, then the little white pieces cut off by the breast-bone, when boning the turkey, and about a half can of mushrooms. Now draw the fowl together, sew vent and neck first then sew up the back. If wished, two or three truffles may be added.
What to read after The Original Buckeye Cook book And Practical Housekeeping : a Compilation of Choice And Carefully Tested Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods to read onlineMoreLess
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