ABOUT POULTRY
Selecting poultry for table use requires an expert eye, but even for the novice it is a wise plan to reject any that have stiff and scaly legs, as they will inevitably be tough. Any fowl intended for roasting can be made more tender by first steaming it for about half an hour; then roast in the oven until brown. Baste well and frequently. To whiten the flesh of a fowl intended for roasting, rub the flesh with a piece of lemon. A fowl should first be roasted on its back in the usual way; but to ensure that the breast will be juicy and tender, turn it over and finish it up-side-down. Heavy stuffing and burst skin arise through stuffing the bird too full. When filling allow room for expansion, as stuffing will swell quite a lot if room is allowed for the purpose. The amount of time for cooking turkey can be gauged by allowing 20 minutes for each pound. For other types of poultry 15 minutes to each pound is sufficient.
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Bibliographic details
Hauraki Plains Gazette, Volume VLI, Issue 3422, 20 December 1935, Page 3
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176ABOUT POULTRY Hauraki Plains Gazette, Volume VLI, Issue 3422, 20 December 1935, Page 3
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