United States or Qatar ? Vote for the TOP Country of the Week !
About three-quarters of an hour before taking up your roasts, peel middling-sized potatoes, boil them until partly done, then arrange them in the roasting-pan around the roast, basting them with the drippings at the same time you do the meat, browning them evenly. Serve hot with the meat. Many cooks partly boil the potatoes before putting around the roast.
Soak some stale bread, squeeze out all the water and fry in a spider of hot fat. Toss this soaked bread into the bowl; add one egg, salt, pepper and a speck of ginger and mix all thoroughly. Fill the duck with this and sew it up. Lay in the roasting-pan with slices of onions, celery and specks of fat. Put some on top of fowl; roast two hours, covered up tight and baste often.
Remove chicken from soup just as soon as tender. Place in roasting-pan with three tablespoons of chicken-fat, one onion sliced, one clove of garlic, one-half teaspoon each of salt and paprika. Sprinkle with soft bread crumbs. Baste frequently and when sufficiently browned, cut in pieces for serving. Place on platter with the strained gravy pour over the chicken and serve.
Mix all together; sift three times, and keep closely covered. Half an ounce will flavor a stuffing for roast meat; and a tablespoonful is nice in many soups and stews. Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses.
Cross and tie the legs down tight, and run a skewer through the wings to fasten them to the body. Lay it in the roasting-pan, and for an eight-pound turkey allow not less than three hours' time, a ten or twelve pound one needing four. Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away.
Dredge it quickly with flour, set into a hot oven, and brown thoroughly. Baste once with the gravy, and dredge again, the whole operation requiring about half an hour. The water in the pot should have been reduced to about a pint. Pour this into the roasting-pan after the meat is taken up, skimming off every particle of fat.
Allow ten minutes to the pound if the meat is liked rare, and from twelve to fifteen, if well done. It is always better to place the meat on a trivet or stand made to fit easily in the roasting-pan, so that it may not become sodden in the water used for gravy. Put into a hot oven, that the surface may soon sear over and hold in the juices, enough of which will escape for the gravy.
"Let it be," said Asenath. "I don't think you'll set the soup-kettle or the roasting-pan down on it; and you can always shake it out fresh and make it comfortable. It was only getting full of dust up-stairs. There's a square pillow in the trunk-room that you can have too, and cover with something. A five minutes' level rest is nice, between times, I know. I wonder I never thought of it before."
Put in a roasting-pan with two or three tablespoons of chicken-fat if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chicken will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce in the pan.
Use plenty of gravy and fat for this dish or else it will be too dry. Six large tomatoes are required. Take a shoulder of mutton must be young and tender wash the meat well and dry with a clean towel. Rub well with salt, ginger and a speck of pepper, and dredge well with flour. Lay it in a covered roasting-pan.
Word Of The Day