Are you looking for different ways to cook chicken and other poultry? You might want to try these recipes for poultry sauces from various cookbooks published in the 1800s.
The word “poultry” is used for domestic fowls including chickens, turkeys, geese and ducks. “Fowl” is often used the same as poultry but may include game birds.
NOTE: Poultry and Fowls are used interchangeably in older recipes.
INFORMATION BELOW FROM 1800s COOKBOOKS
CHICKEN SAUCE
An anchovy or two boned and chopped, some parsley and onion chopped, and mixed together, with pepper, oil, vinegar, mustard, walnut or mushroom ketchup, will make a good sauce for cold chicken, veal, or partridge.
SAUCE FOR FOWLS
Cut up the livers, add slices of lemon in dice, scalded parsley, some sliced hard eggs, and a little salt. Mix them with butter, boil them up, and pour the sauce over the fowls.
BUTTER SAUCE
Butter melted in boiling flour and water is a proper sauce for boiled turkeys, geese, and chickens. Some people cut up parsley fine and throw it in. Some people like capers put in.
CHERVIL SAUCE FOR POULTRY
Wash and pick some chervil very carefully. Put a teaspoon of salt into half a pint of boiling water and boil the chervil about ten minutes. Drain it on a sieve, mince it quite fine, and bruise it to a pulp. Mix it by degrees with some good melted butter, and send it up in a sauce boat. This makes a fine sauce for either fish or fowl. The flavor of chervil is a strong concentration of the combined taste of parsley and fennel, but is more aromatic and agreeable than either.
SAUCE FOR WILD FOWL
Simmer a teacup of port wine, the same quantity of good meat gravy, a little shallot, a little pepper and salt, a grate of nutmeg, and a bit of mace for ten minutes. Put in a piece of butter and a little flour. Give it all one boil, and pour it through the birds. In general they are not stuffed as tame fowl, but may be done so if approved.
PARSLEY SAUCE
Wash a bunch of parsley in cold water. Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Have ready some melted butter and stir in the parsley. Allow two tablespoons of leaves to half a pint of butter.
Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish.. Also with knuckle of veal, and with calf’s head boiled plain.
BROWN SAUCE FOR POULTRY
Peel two or three onions, cut them in slices, flour and fry them brown in a little butter. Then sprinkle in a little flour, pepper, salt, and sage, a tablespoon of catsup, and one-half a pint of the liquor the poultry was boiled in. Let it boil up, then stir in half a wine glass of wine if you like.
WHITE SAUCE FOR BOILED POULTRY
Take five or six heads of celery, cut off the green tops, cut up the remainder into small bits, and boil it till tender in half a pint of water. Mix two or three teaspoons of flour smoothly with a little milk. Then add one-half tea cup more of milk, stir it in, add a small lump of butter, and a little salt. When it boils, take it up.
BREAD SAUCE FOR FOWLS
Chop a small onion or shallot fine, and boil it in a pint of milk for five minutes. Then add about ten ounces of bread crumbs, a bit of butter, pepper and salt to season. Stir the whole on the fire for ten minutes.
EGG SAUCE FOR FOWLS
Boil two or three eggs for about eight minutes. Remove the shells and cut up each egg into about ten pieces of equal size.
Make some butter sauce made as follows: Knead two ounces of flour with one and one-half ounce of butter. Add one-half pint of water, pepper and salt to season, and stir the sauce on the fire until it begins to boil. Then mix in the pieces of chopped hard-boiled eggs.
WHITE SAUCE FOR FOWLS
Take the necks of fowls or any bits of mutton or veal you have, and put them in a sauce pan with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, and a slice of the end of a lemon. Add a quart of water, cover it close, and let it boil till it is reduced to half a pint.
Strain it and thicken it with one-fourth pound of butter mixed with a little flour. Boil it five or six minutes, then put in two spoons of pickled mushrooms. Mix the yolks of two eggs with a tea cup full of good cream and a little nutmeg and put it in the sauce. Keep shaking it over the fire, but don’t let it boil.
TURKEY SAUCE
Open some oysters into a basin, and pour the liquor into a saucepan as soon as it is settled. Add a little white gravy, and a teaspoon of lemon pickle. Thicken it with flour and butter, boil it a few minutes, add a teaspoon of cream, and then the oysters. Shake them over the fire, but do not let them boil.
APPLE SAUCE
Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them to a paste, and make them very sweet with brown sugar, adding a small piece of butter and some nutmeg.
Apple sauce is eaten with roast pork, roast goose and roast ducks. Be careful not to have it thin and watery.
CRANBERRY SAUCE
Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar.
When they are thoroughly done, put them into a deep dish, and set them away to get cold.
You may strain the pulp through a colander or sieve into a mold, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums.
Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.
PEACH SAUCE
Take a quart of dried peaches, (those are richest and best that are dried with the skins on) and soak them in cold water till they are tender. Then drain them, and put them into a covered pan with a very little water. Set them on coals, and simmer them till they are entirely dissolved. Then mash them with brown sugar and send them to table cold to eat with roast meat, game or poultry.
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- Vintage Cooking From the 1800s – Poultry
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.
Available from these online Retailers:
Amazon, Kobo, Apple, Barnes&Noble, Scribd, 24 Symbols, Playster, Angues & Robertson, Mondadori Store, and more
Also available inRegular Print
and Large Print on Amazon.
on Amazon.=================================================
