Put
drippings and onion into pan and cook slowly, stirring constantly
until onion is tender but not brown. Add bread, parsley and seasoning,
and mix well together.
OYSTER DRESSING
20 oysters
2 tablespoons butter
4 cups bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/2 tablespoon salt
Drain and rinse oysters with cold water. Put butter in saucepan with
oysters and bring to boiling point; add bread crumbs, parsley and
seasoning; mix carefully, so that oysters will not be broken.
GIBLET GRAVY
Boil neck, gizzard and wing tips together until tender. Pour off
excess of fat in pan in which poultry has been roasted; add enough
stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard,
liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon
salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little
cold water and boil 3 minutes.
FRIED CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second
joints, two drumsticks, two wings, breast cut into two pieces,
backbone cut into four pieces. Wipe with piece of cheesecloth; season
with salt and pepper and dredge in flour. Put into hot frying pan with
2 tablespoons bacon drippings or butter and brown quickly. Add a
little water, cover, reduce heat and cook slowly until tender. Remove
chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
add 1 cup cold milk; boil until thick.
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