Vintage Cooking From the 1800s - Poultry Book Reviews

Vintage Cooking From the 1800s - Poultry by Angela A Johnson Book Summary

Do you enjoy reading old-fashioned cookbooks? Learn how people used and cooked poultry in the days before gas and electricity were available in homes. Food was precious back then and nothing was wasted. It was a source of pride to cook delicious food for the family and knowing how to budget time and money. 

"Vintage Cooking in the 1800s - Poultry" provides information, advice, and recipes gathered from various cookbooks published in the 1800s. It will give you a sense of history and an appreciation of what cooking was like in olden times. 

Some How-to Sections

How to Select and Dress Poultry 

How to Keep Poultry Fresh.

How to Boil, Stew, Bake, Roast, and Fry poultry.

How to Cook Giblets, Make Dressings, Sauces, Gravies, Pies, and Soups.

How to Make Dishes from Chicken, Duck, Goose and Turkey.

Some Sample Recipes

Pickled Chicken

Fried Chicken, Spanish style

Chicken Curry

Chicken Croquettes

Potted Chicken

Boiled Turkey

Deviled Turkey

Turkey Loaf

Hashed Ducks

Roast Duck in the Oven

Roast Goose Over a Fire

Fricasseed Turkey or Goose Giblets

Sautéed Chicken Livers

Bread Sauce for Fowls

Fine Goose Pie

Gumbo Soup

Force Meat Balls for Soup

Also included

Vintage Cooking Terms and Definitions.

Sources - Cookbooks that were used to compile and create this book.

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