Take 1 pint of chestnut, prepare the nut by making a cut in each with a sharp knife. Then put them in a kettle, cover with cold water, bring to a boil and boil exactly 2 minutes. Remove from the water, drain, turn in a pan with a little butter and shake over fire, after this the shells and skins may be removed together. Chop the nuts, add a large cupful of grated bread crumb, 4 tablespoonful of butter, melted, 1 tablespoonful of shredded parsley, ¹⁄₂ teaspoonful of ground poultry seasoning salt and pepper to taste. This gives rather a dry dressing and sufficient hot water to mix to a paste may be added if a moist dressing is preferred.
Oyster Dressing.
1 quart of oysters will be required for an ordinary sized turkey. Grate into a mixing bowl 4 large cupfuls of bread crumbs, add a teaspoonful of chopped celery, drain the oysters either chop or leave them whole, 1 salt spoonful of white pepper, 1 tablespoonful of chopped parsley, and 1 tablespoon of melted butter, and add the cup of oyster liquid. ¹⁄₂ cup of sherry may be added.
Fricassee Chicken.
Singe, draw the chicken and disjoint it, put a ¹⁄₄ lb. of bacon in a sauce pan and let the fat fry out slowly. When the bacon is crisp lift it out and put it aside. Flour the pieces of chicken, drop them in the hot bacon fat, shake and turn them until brown then draw them to one side of the saucepan. Add to the fat 3 level tablespoonfuls of flour, mix and add 1 pint of boiling water, stir until boiling, add a level teaspoonful of salt, cover and simmer gently until the chicken is done (1 hr.). Remove from the pan and place on a good size platter with the gravy poured over it and split biscuit laid around the outside of platter.
Broiled Guenia.
Guenia is split open on the back and placed on a broiler over a hot fire and cooked to a light brown on both sides. Remove the guenia season with salt and pepper and tablespoon of hot butter poured over then place in oven for about 10 minutes before serving and serve hot.
Roast Goose.
Select a young goose weighing 8 or 10 lbs., wash and scrub the skin thoroughly and cleanse with warm water. Wipe the fowl dry and stuff with any of the preceding dressings. Sew the goose and steam for ¹⁄₂ hour to draw out the oil. Then place in a pan, dredge with salt, pepper and a little flour, rub over the outside, pouring in a little hot water into the pan and put the goose in a hot oven to roast when it begins to brown baste often. Cook for 1 hour and ¹⁄₂ until brown and tender.