Cut up as for fricassee, put in fry-pan, cover with water. Let boil till tender and water boiled out, then add butter, salt, pepper, frying till browned. For good gravy, add water, with a little flour stirred up to thicken, boiling a minute or more; then serve.

First make the stuffing to suit your taste. Take a turkey that has not been drawn, so as to have no openings in it if possible ; if drawn, sew up the openings firmly before boning. I take two chickens, one beef tongue, one can oysters, one pound fresh, lean tenderloin pork. Have the turkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil, with just water enough to cover. Have the turkey well washed and singed, being careful not to break the skin; lay the turkey on its breast, cut off the legs and wings at the first joint, cut down the whole length of the back, and with a sharp knife separate the flesh from the bones, one side at a time; throw the bones into the kettle with the chicken to boil. Now for the filling: First lay the whole tongue to form the breast; clear all the chicken meat from the bones, cut the pork in small pieces, fill up your turkey, legs, wings and all, first tying ends of legs and wings tight. Have the chicken liquor well boiled and seasoned. Put in chicken, pork and oysters, and a
little dressing; turn the chicken liquor into the turkey and sew up firmly. Turn it over and shape it nicely with the hands. Tie a cord tightly to the neck and draw it round and tie it to the right wing, close to the body; tie down legs and wings; sew around it a piece of strong cloth, and steam or roast. Leave the cloth on till cold. Carve cold in round, thin slices, commencing at the neck. This is a difficult dish to attempt by any but a skilled cook. Some leave the bones in the wings and legs as they are quite difficult to remove.

Cut your chicken in pieces, if very young just in half; see that it is well cleaned ; wipe it dry. Beat up two eggs; have a plate of flour; dip each piece first in the flour, then in the egg; season with salt and pepper. Have hissing hot lard in your skillet; put in the chicken; when brown on one side, turn it, brown the other; place upon the platter; mix a tablespoon of flour smoothly into a cup of sweet milk. Put a piece of butter half the size of an egg into the skillet, pour in the flour mixture, stir; and let come to a boil. Pour it over the chicken. I fry veal cutlets the same way.

Take a spring chicken, cut it open on the back and breast, pound and break the joints and bones, season, roll in flour, place in hot lard in a frying pan and let it fry until tender and brown; then add a little water, cover and steam. Serve with butter. Add a little milk to gravy in stew pan and thicken.

Clean, wash, and then wipe dry. Fill with dressing of moistened bread crumbs, seasoned with butter, pepper, salt and sage, or summer savory if preferred, then sew up and truss. Put in a roasting-pan with water, in which is a large piece of butter, or what is better, very thin slices of salt fat pork. Chop the giblets fine, to add to the gravy. When the fowl is done remove to a platter, and thicken the gravy with flour made smooth
with water. Cook fowl until tender and of a rich brown color. Use cranberry sauce and currant jelly with fowls, veal, ham and game; capers or nasturtiums with mutton ; mint sauce with roasted lamb; pickles with fish.

2 5-6 lb. capons
salt
1/2 c. onion, chopped
1/2 c. apple, chopped
1/4 c. margarine
4 c. matzo farfel
1 egg, beaten
1/2 c. raisins
1/4 c. dried apricots, chopped
1/2 t. grated orange rind
garlic salt
GLAZE:
3/4 c. apricot jam
1/4 t. cinnamon
1/2 c. orange juice

Wash and salt capons. For stuffing: Cook onion and apple in margarine. Mix with next 5 ingredients. Stuff. Sprinkle top of capons with garlic salt. Roast at 350° for 2 hours. Baste occasionally. Heat and stir glaze ingredients until jam is melted. About 30 minutes before capon is done, baste with glaze.

3 T. oil
1 large Spanish onion
1/2 lb. garlic sausage, cut into small cubes; or kosher knockwurst, cut into 1/2" slices
1 chicken, cut into small pieces
1 lb. fish fillets in season, cut finger thin
1 c. rice
4 c. chicken broth or 2 c. chicken broth and 2 c. tomato sauce
4 fresh or 12-oz. can tomatoes
2 peppers
2 cloves garlic
herbs to taste

In large 10" skillet or 12" saucepan, sauté onion and sausage in oil, then chicken pieces, till brown. Remove chicken and add fish to brown slightly. Remove fish and add rice to brown slightly. Then pour in chicken soup and clear cooking residue from pan. Pour all ingredients into a large casserole and bake in 350° oven for 1 hour, or add remainder of ingredients to saucepan, plus chicken and fish. Bring to a boil; reduce to simmer with covered pan at least 30-45 minutes more. Serve with garnish of cooked green peas.

whole duck
water
1/2 bottle (about 1 c.) light soy sauce
green onion

CHERRY SAUCE:
4 t. cornstarch
1/4 c.sugar
1 T orange rind
1/4 t. ginger
1/4 t. dry mustard
1/4 t. salt
1/1 c.orange juice
1/4 c.currant jelly
1 can sour cherries, including liquid
2 T. sherry

Simmer whole duck for 1 hour with water to cover, soy sauce and green onion. Cool, remove from liquid, cut into serving-sized pieces and bake for 1/2 hour at 400°. Serve with cherry sauce.

Cherry sauce: mix dry ingredients with small amount of liquid, add orange juice and jelly. Cook and stir till thickened. Add remaining ingredients and continue to cook and stir till well heated.

Ed. Note: Bess Paper was a member of this Chapter for many years. There have been many requests for this recipe, and we include it with great pride.

chicken giblets, seasoned
3 T. oil
2 t. paprika
1 onion, chopped
4 carrots, diced
4 ribs celery, sliced, retaining leaves
2 cloves garlic, minced
1 lb. hamburger, seasoned and formed in balls

Combine chicken parts with oil and brown in pot. Add all but meatballs. Cover with some water and bring to a boil. Add meatballs. Cover pot and cook until giblets are done, about 1 hour.

beef casings
1/3 c. chicken fat
3 onions
salt, pepper to taste
1 c. flour

Buy beef casings from butcher. Make filling of fat, flour, 1 onion chopped and seasonings. Fasten 1 end of casing; stuff and fasten the open end. Plunge in boiling water and scrape surface until clean. Slice remaining onions into a greased roaster; roast in pan slowly until well done and brown. Baste frequently with pan liquid. These also can be roasted along with fowl or meat roast.