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    Vintage Cooking From the 1800s - Poultry: In Great Grandmother's Time
    Vintage Cooking From the 1800s - Poultry: In Great Grandmother's Time
    Vintage Cooking From the 1800s - Poultry: In Great Grandmother's Time
    Ebook123 pages1 hour

    Vintage Cooking From the 1800s - Poultry: In Great Grandmother's Time

    By Angela A Johnson

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    About this ebook

    Do you enjoy reading old-fashioned cookbooks? Learn how people used and cooked poultry in the days before gas and electricity were available in homes. Food was precious back then and nothing was wasted. It was a source of pride to cook delicious food for the family and knowing how to budget time and money. 

     

    "Vintage Cooking in the 1800s - Poultry" provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times. 

     

    Some How-to Sections

     

    How to Select and Dress Poultry 

    How to Keep Poultry Fresh.

    How to Boil, Stew, Bake, Roast, and Fry poultry.

    How to Cook Giblets, Make Dressings, Sauces, Gravies, Pies, and Soups.

    How to Make Dishes from Chicken, Duck, Goose and Turkey.

     

    Some Sample Recipes

     

    Pickled Chicken

    Fried Chicken, Spanish style

    Chicken Curry

    Chicken Croquettes

    Potted Chicken

    Boiled Turkey

    Deviled Turkey

    Turkey Loaf

    Hashed Ducks

    Roast Duck in the Oven

    Roast Goose Over a Fire

    Fricasseed Turkey or Goose Giblets

    Sautéed Chicken Livers

    Bread Sauce for Fowls

    Fine Goose Pie

    Gumbo Soup

    Force Meat Balls for Soup

     

    Also included

     

    Vintage Cooking Terms and Definitions.

     

    Sources - Cookbooks that were used to compile and create this book.

     

    LanguageEnglish
    PublisherAngela A Johnson
    Release dateMar 28, 2019
    ISBN9781386698968
    Vintage Cooking From the 1800s - Poultry: In Great Grandmother's Time

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      Book preview

      Vintage Cooking From the 1800s - Poultry - Angela A Johnson

      1

      Cooking in the 1800s

      When people cooked food, they used either an open hearth fireplace (early part of the century) or wood burning stove.

      When Using an Open Hearth, cooks used small piles of embers, ashes, or coals, rather than making a large fire.

      A kettle could be hung on a pole built into the fireplace and used to make soups.

      A Dutch oven (pot with a fitted lid) was placed near the edge of the fire and sometimes coals were placed on the lid to provide more heat, like in an oven.

      A spit could rotate a large piece of meat so it heated evenly on all sides.

      A gridiron was used to grill fish or meat.

      A tin kitchen or roaster was a reflector oven placed near the edge of the fireplace. The surface of the tin reflected heat back from the fire onto the food, which made it more efficient than cooking over an open flame.

      When Using a Wood Burning Stove, cooks had to learn what type wood would provide the heat they needed and how long it would burn.

      Cooking times were sometimes included, but often just said cook until done.

      Cooking in the oven was a challenge. Since oven thermometers had not been invented yet, recipes for baking had no exact temperatures or cooking times.

      Oven temperatures were sometimes referred to as slow, moderate, or quick/hot. One way to test your oven's heat was to put your hand in it and count how many seconds you could safely hold it there.

      A slow oven was about 200-300 degrees Fahrenheit and you could safely hold your hand in it for 60 seconds.

      A moderate oven was about 350 degrees Fahrenheit and you could safely hold your hand in it for 45 seconds.

      A quick or hot oven was about 400-450 degrees Fahrenheit and you could safely hold your hand in it for 35 seconds.

      Some recipes didn’t provide any temperature guidance at all. They assumed you’d know your own oven well enough to know how long and at what temperature to cook.

      2

      About Poultry

      Poultry is less nutritious than meat, but is more digestible and consequently are better food than meat for persons of weak digestive organs and sedentary habits. Poultry is excellent for persons who think or write much.

      It is necessary to know the difference between fowls and birds. A fowl always leads its young ones to the meat and a bird carries the meat to its young.

      So our common poultry are fowls; the pheasant, partridge, peacock, turkey, quail, duck, chickens, and such.

      Capons are castrated male fowls. They fatten readily and their flesh remains juicy and tender, owing to the indolence of the birds.

      Fowls may be anywhere from one to five years old. When over two years, the meat is apt to be tough, dry, and stringy.

      What is suitable for one dish is not suitable for others. In fowls, the age of the bird controls the use to which it can be put.

      All fowl less than a year old are chickens. The meat of fowl is richer than that of chickens, and is better for boiling and to use for salads and made dishes.

      Spring chickens are used for broilers, sautéed dishes, casseroles, and for frying in deep fat.

      Medium-aged birds are used for roasts.

      Very old birds are used for soup and fricassee.

      The fat of poultry is laid up underneath the skin and in various internal parts of the body, while but a small proportion is mingled with the fibers or the juices of the flesh.

      The flesh of the chicken, turkey, and guinea-fowl is more delicately flavored, more tender and easy to digest, than that of geese and ducks.

      White-fleshed game should be cooked till well done; that with dark flesh may be served underdone. The breast of all birds is the most juicy and nutritious part.

      3

      Selecting Poultry

      The first care in the selection of poultry should be its freedom from disease. Birds deprived of exercise, shut up in close cages, and regularly stuffed with as much corn or soft food as they can swallow may possess the requisite fatness, but it is of a most unwholesome character.

      When any living creature ceases to exercise, its excretory organs cease to perform their functions thoroughly, and its body becomes saturated with retained excretions.

      A stall-fed fowl may be recognized by the color of its fat, which is pale white, and lies in thick folds beneath the skin along the lower half of the backbone. The surface of the body presents a more greasy, uninviting appearance than fowls permitted to live under natural conditions.

      Poultry ~ Poultry should have just reached their full growth. They should be plump, firm fleshed, and not over fatted. A hen is at her best just before she begins to lay.

      Her legs should be smooth, her comb small, bright, and soft. A young cock has the comb full, bright colored and smooth, the legs smooth, and the spurs short. In both, the toes should break easily when turned back.

      The weight of the birds should be great in proportion to their size. They also require longer cooking in proportion to their size, and never should be underdone.

      The breast should be full, the lean meat white, and the fat a pale straw color. Chickens are best in the last of the summer and the fall and winter.

      Spring chickens bring a high price and are considered delicacies, but they are so insipid and have so little on them, the purchase of them is a mere fashionable extravagance and a waste of money.

      It is better to wait till the young chickens grow into nice plump fowls that were well fed and have lived long enough to show it.

      Turkeys ~ The lower end of the breast-bone should be soft and bend easily, the breast plump and short, the meat firm, and the fat white. When the bird is very large and fat, the flavor is sometimes a little strong. Eight or ten pounds is a good size for a small family.

      Ducks ~ Young ducks are plump with light, semi-transparent fat, a soft breast-bone, tender flesh, and leg-joints which will break by the weight of the bird.

      They have fresh-colored and brittle beaks, and windpipes that break when pressed between the thumb and forefinger. They feel tender under the wing and the web of the foot is transparent. Ducks are best in fall and winter.

      Geese ~ There is more deception in geese than in any other kind of poultry. Geese are generally kept alive too long for the sake of their feathers, which they always shed in August, and for which there is always a demand.

      And geese are not expensive to keep, as in summer they feed on grass and will graze in a field like sheep.

      Geese live to a great age--thirty or more years. They are not good when more than three years old.

      Young geese have yellow bills and the feet are yellow and supple. The skin may be easily broken by the head of a pin, breast is plump, and the fat white.

      In a young goose, the cavity under the wings is very tender. It is a bad sign if you cannot, with very little trouble, push your finger directly into the flesh.

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