Ingredients
- One teal duck
- Salt to taste
- Pepper to taste
- Toast
- Butter
Directions
- Split the duck like a partridge down the back.
- Broil duck on clear coals, butter freely.
- While broiling salt and pepper duck
- When finished serve on buttered toast.
Sunday, September 25, 2022
Broiled Teal Duck
Roast Goose, With Sage and Onion
Ingredients
- One goose
- Four onions
- One tablespoon of sage
- One cup of stale bread crumbs
- One teaspoon of black pepper
- One sixteenth teaspoon of cayenne
- One teaspoon of salt
- One cup of milk or beef broth
- Apple sauce to serve
- Butter to baste
Directions
- Take four onions, peel them and boil for ten minutes.
- Remove onions and chop finely.
- Add sage, bread crumbs, black pepper, cayenne, salt, and milk or beef broth to the onions.
- Stuff goose with the onion mixture and put in oven to brown; baste with butter often.
- When the goose is done, serve with its own gravy and apple sauce.
Jelly Cake
Ingredients
- Jelly
- 1 Whole or sliced cup cake
- One pint of fresh milk
- Two tablespoons of cornstarch
- Grated Cocoanut
Directions
- Bake the cup cake in a jelly pan.
- Boil 1 pint of fresh milk. Add two tablespoons of cornstarch dissloved in a little cold milk.
- Stir continually until it is as thick as blac mange.
- Finally put on a layer of grated cocoanut.
Crockpot BBQ Chicken Sandwiches
Ingredients
- Four chicken breasts
- One (12oz) bottle BBQ sauce
- 3/4 cup Italian dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- Sandwich buns
Directions
- Place the chicken breasts on the bottom of the crockpot.
- Add the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce on top of the chicken.
- Mix together all of the ingredients in the crockpot.
- Cook on low for six to eight hours.
- When cooked, shred the chicken and mix it around in the sauce.
- Serve on toasted buns.
Epicurean Oysters
Ingredients
- Three tablespoons of butter
- Dry mustard
- Pepper
- Salt
- One-half pint of oysters
Directions
- Put three tablespoons of butter and one of strong, dry mustard in a chopping dish.
- Add some pepper and salt.
- Boil a one-half pint of oysters without the liquor; have a hot dish in readiness.
- Remove the oysters with a fork when cooked, and replace them until all are done.
Mayonnaise Dressing
Ingredients
- Two egg yolks, beaten
- 1/2 teaspoon of mustard
- 1 1/2 teaspoons of vinegar
- 1/2 teaspoon salt
- 1/2 cup of olive oil
- Pinch of red pepper
Directions
- Refrigerate all ingredients as cold as possible.
- When all of the ingredients are cold, beat the eggs and mustard in a bowl for one minute.
- After a minute, slowly drop the oil in a drop at a time. Make sure to be mixing continually.
- When the mixture resembles a jelly, add the lemon juice.
- After the addition of the lemon juice, slowly add the vinegar a few drops at a time, mixing the whole duration.
- If the mixture begins to curdle, place it on ice for a few minutes.
- Once all the vinegar is added, add the salt and red pepper.
- Whip the mixture for an additional five minutes.
- Pour into a glass container and keep chilled until served.
Mrs. Coolidge's Oyster Soup
Ingredients
- One pint of oysters
- One pint of water
- Three soft crackers
- One pint of milk
- Butter
- Mace
- Pepper
- One small onion
- Celery(optional)
Directions
- Strain the liquor from the 1 pint of oysters into a saucepan.
- Finely pound the 3 soft crackers.
- Add the soft crackers to the sauce pan along with 1 pint of milk and 1 pint of water.
- Add butter the size of an egg along with a little pepper, mace, a small onion and celery chopped fine, if you have it.
- Boil all together for a few minutes.
- Add the strained oysters and let it boil up once.
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