Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . bones, and put themon to boil with the bits of skin which are left, and an onion, inenough water to cover them. When they have l)oiled until you havea cup of strong stock, strain and pour in a cup of hot milk, with pep-per and salt; then stir in 2 cups of minced fowl, and serve with chop-ped parsley sprinkled over it. STEAMED FOWL.—Place a fowl in a close steamer and cook 1hour. Then remove the steamer, rub well with salt, and stuiT
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . bones, and put themon to boil with the bits of skin which are left, and an onion, inenough water to cover them. When they have l)oiled until you havea cup of strong stock, strain and pour in a cup of hot milk, with pep-per and salt; then stir in 2 cups of minced fowl, and serve with chop-ped parsley sprinkled over it. STEAMED FOWL.—Place a fowl in a close steamer and cook 1hour. Then remove the steamer, rub well with salt, and stuiT as forbaking; steam again until perfectly tender, then place it in a bakingspan, rub with flour and butter and place in the oven until brown,basting often with l)utter. Use some of the liquor in the steamer forgravy by adding it to the butter in the drip-ping pan; thicken the gravy with flour, and addthe chopped giblets and a little celery , 2 to 3 hours. GUINEA FOWLS.—They are better whena year old and under, for the old fowls are aptto ])e tough and dry. Guinea fowls are cookedin various ways in the same manner as the com-mon domestic GUINEA FOWL. GIBLETS.—These are the liver, heart and gizzard of fowls, withthe feet, and long, bony part of the legs, and the tips of the cut away the gall sack from the liver, peel the hard lining 156 POULTRY from the inside of the gizzard, and remove the veins, arteries and en-veloping membranes from the heart; throw them in cold water andwash well. Boil them £ hour in slightly salted water sufficient tocover them. Take them up, cut in small pieces, or chop, thickenand season the gravy and return the giblets to reheat; then serve asgiblets stewed. Or they may be baked in 2 crusts as giblet are also chopped, added to the gravies, and served with thefowls they were taken from. Scald and scrape the legs and feet forthe soup kettle—they are rich in gelatine. ROAST DUCK.—Choose ducks that are
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
