Читать книгу The New Galt Cook Book - Various - Страница 87

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“To thee and thy company, I bid a hearty welcome.”—The Tempest.

To judge the age of a fowl touch the end of the breast bone; if it bends easily from side to side the fowl is young.

The skin of the chicken should be firm, smooth and white.

If a fowl is tough rub it inside with a teaspoonful of baking soda, being careful to wipe it off before cooking it; it is also good for tough meat.

Lumps of charcoal put with fowls when they are a little tainted will restore the flavor.

Slices of lemon cut into small pieces and stirred into drawn butter and allowed to come to the boiling point, served with fowl is a fine addition.

The inside of poultry should be rubbed with salt after it is drawn.