Drain and put on to
boil with cold water enough to cover; boil slowly 4 to 5 hours or
until tender. Cool in water in which it was boiled; remove skin
carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon
pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes;
baste often. When brown on both sides add 1 cup cider or 1/2 cup
vinegar and thicken gravy with 2 tablespoons flour.
POULTRY
HOW TO CLEAN
Singe fowl over free flame. Cut off head just below bill. Untie feet,
break bone and loosen sinews just below joint; pull out sinews and cut
off feet. Cut out oil sac. Lay breast down, slit skin down backbone
toward head; loosen windpipe and crop and pull out. Push back skin
from neck and cut off neck close to body. Make slit below end of
breastbone, put in fingers, loosen intestines from backbone, take firm
grasp of gizzard and draw all out. Cut around vent so that intestines
are unbroken. Remove heart and lungs. Remove kidneys. See that inside
looks clean, let cold water run through, then wipe inside and out with
wet cloth. Cut through thick fleshy part of gizzard and remove inside
heavy skin without breaking, then cut away gristly part so that only
thick, fleshy part is used.
ROAST POULTRY
After poultry is cleaned and washed inside and out with cold water,
fill inside with dressing.
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