The 1918 Fanny Farmer Cookbook

across breastbone, hold firmly in left hand, and with carving knife in right hand cut through

between leg and body, close to body. With knife pull back leg and disjoint from body. Then

skin

cut

off wing. Remove leg and wing from other side. Separate second joints from drum−sticks and

divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of

backbone may be found two small, oyster−shaped pieces of dark meat, which are dainty

tidbits.

Chicken and fowl are carved in the same way. For a small family carve but one side of a

turkey, that remainder may be left in better condition for second serving.

Roast Goose with Potato Stuffing

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is

removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and

pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping−pan, put in

hot

oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last

half−hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish

with

watercress and bright red cranberries. Serve with Apple Sauce.

Potato Stuffing

cups hot mashed

potato

/3 cup butter

1/4 cups soft stale

bread crumbs

egg

/4 cup finely chopped

fat salt pork

1/2 teaspoons

salt

finely chopped

onion

teaspoon sage

Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

Goose Stuffing (Chestnut)

/2 tablespoon finely

chopped shallot

cup chestnut

Chapter XVII − POULTRY AND GAME

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