Barry’s Forgotten Recipes: Fowl Category (153 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Christmas Goose Pie
  2. Recipe: A Goose Pie
  3. Recipe: Baked Poultry with Rice
  4. Recipe: Ballotines of Pigeon à la Moderne
  5. Recipe: Bavarian Roast Turkey
  6. Recipe: Belgian Broiled Quail
  7. Recipe: Boiled Pheasant
  8. Recipe: Boiled Turkey
  9. Recipe: Boudins of Pheasant à la Richelieu
  10. Recipe: Braised Duck à la Nivernaise.
  11. Recipe: Braised Ducks à la St. Michel
  12. Recipe: Bread Stuffing
  13. Recipe: Broiled Partridges
  14. Recipe: Brown Fricassee of Fowl
  15. Recipe: Capilotade of Fowl or Turkey
  16. Recipe: Chartreuse of Partridges
  17. Recipe: Chestnut Stuffing
  18. Recipe: Cold Glazed Fillets of Partridge
  19. Recipe: Compôte of Quails
  20. Recipe: Cracker Stuffing
  21. Recipe: Crème of Pheasants à la Moderne
  22. Recipe: Croustade of Larks
  23. Recipe: Croustades of Grouse à la Diable
  24. Recipe: Crust Stuffing
  25. Recipe: Devilled Duck or Teal
  26. Recipe: Devilled Turkey Drumsticks
  27. Recipe: Dressing or Stuffing for Fowls
  28. Recipe: Duck à la Mode
  29. Recipe: Duck à la Provence
  30. Recipe: Duck aux Champignons
  31. Recipe: Duck Pie
  32. Recipe: Dutch Stuffed Goose
  33. Recipe: English Stuffed Duck
  34. Recipe: English Stuffed Goose
  35. Recipe: French Stewed Quail
  36. Recipe: French Stuffed Partridge
  37. Recipe: Friantine of Grouse
  38. Recipe: Fried Plover with English Truffles
  39. Recipe: German Stuffed Turkey
  40. Recipe: Golden Plover
  41. Recipe: Goose à la Royale
  42. Recipe: Green-Pepper Stuffing
  43. Recipe: Grey Plovers Cooked in Brandy
  44. Recipe: Grouse à la Financière
  45. Recipe: Grouse à l’Ecossaise
  46. Recipe: Grouse au Naturel
  47. Recipe: Grouse Kromesquis
  48. Recipe: Grouse Marinaded
  49. Recipe: Grouse Pie
  50. Recipe: Grouse Salad
  51. Recipe: Guinea Hen-Pot Pie
  52. Recipe: Guinea Hen-Pot Pie
  53. Recipe: Hungarian Duck
  54. Recipe: Hungarian Stewed Pigeons
  55. Recipe: Hungarian Stuffed Goose Neck
  56. Recipe: Jewish Goose Greeben
  57. Recipe: Jewish Stewed Goose
  58. Recipe: Lark Pie
  59. Recipe: Lark Puffs
  60. Recipe: Liver Stuffing for Roast Duck
  61. Recipe: Meatless Pigeons
  62. Recipe: Ortolans à la Périgourdine
  63. Recipe: Oyster Stuffing
  64. Recipe: Partridge à la Vénitienne
  65. Recipe: Partridge Blancmanger aux Truffes
  66. Recipe: Partridge Pie
  67. Recipe: Partridge Pudding
  68. Recipe: Partridges à la Barbarie
  69. Recipe: Partridges à la Béarnaise
  70. Recipe: Partridges à la Cussy
  71. Recipe: Partridges à la Reine
  72. Recipe: Partridges à la Sierra Morena
  73. Recipe: Partridges aux Choux
  74. Recipe: Partridges with Mushrooms
  75. Recipe: Peanut Stuffing
  76. Recipe: Peanut Stuffing for Roast Duck
  77. Recipe: Pheasant à la Bonne Femme
  78. Recipe: Pheasant à la Brillat-Savarin
  79. Recipe: Pheasant à la Suisse
  80. Recipe: Pheasant à la Tregothran
  81. Recipe: Pheasant and Macaroni
  82. Recipe: Pheasant Cutlets
  83. Recipe: Pheasant des Rois
  84. Recipe: Pheasant en Surprise
  85. Recipe: Pheasant Pie with Oysters
  86. Recipe: Pheasant Stewed with Cabbage
  87. Recipe: Pigeon Cakes
  88. Recipe: Pigeon en Ragoût de Crevettes
  89. Recipe: Pigeon Pie
  90. Recipe: Pigeon Pie
  91. Recipe: Pigeons à la Duchesse
  92. Recipe: Pigeons à la Financière
  93. Recipe: Pigeons à la Merveilleuse
  94. Recipe: Pigeons Cakes Baked with Apple
  95. Recipe: Pigeons en Poqueton
  96. Recipe: Pigeons with Oysters and Eggs
  97. Recipe: Potted Pigeons
  98. Recipe: Pressed Grouse
  99. Recipe: Pullet
  100. Recipe: Quails à la Beaconsfield
  101. Recipe: Quails and Green Peas
  102. Recipe: Quails en Caisse
  103. Recipe: Rice Stuffing
  104. Recipe: Roast Duck
  105. Recipe: Roast Fowl
  106. Recipe: Roast Goose
  107. Recipe: Roast Goose Stuffed with Chestnuts
  108. Recipe: Roast Partridges, Pheasants, Quail or Grouse
  109. Recipe: Roast Quail
  110. Recipe: Roast Small Birds
  111. Recipe: Roast Turkey
  112. Recipe: Roast Turkey
  113. Recipe: Russian Stewed Duck
  114. Recipe: Salmi of Duck
  115. Recipe: Salmi of Moor Fowl or Wild Duck
  116. Recipe: Salmi of Teal
  117. Recipe: Salmi of Woodcocks à la Lucullus
  118. Recipe: Scalloped Partridges
  119. Recipe: Scallops of Grouse à la Financière
  120. Recipe: Snipe à la Minute
  121. Recipe: Snipe Pie
  122. Recipe: Snipe Pie à la Danoise
  123. Recipe: Snipe Raised Pie (Hot)
  124. Recipe: Snipe Soufflé
  125. Recipe: Snipes à la Superlative
  126. Recipe: Squab Pot Pie
  127. Recipe: Stewed Duck and Turnips
  128. Recipe: Stewed Pigeons
  129. Recipe: Stewed Teal
  130. Recipe: Stuffing for Roast Poultry
  131. Recipe: Stuffing for Turkey’s
  132. Recipe: Swiss Roast Turkey
  133. Recipe: Teal Pudding
  134. Recipe: Tennessee Turkey Hash
  135. Recipe: Timbale of Grouse à la Vitellius
  136. Recipe: To Fry Pigeons
  137. Recipe: To Hash A Duck
  138. Recipe: To Roast A Turkey
  139. Recipe: To Roast Goose
  140. Recipe: To Roast Pigeons
  141. Recipe: To Roast Reed-Birds, or Ortolans
  142. Recipe: To Roast Snipes,Woodcocks, or Plovers
  143. Recipe: Tomatoes with Cheese Stuffing
  144. Recipe: Turkey enDaube
  145. Recipe: Turkey Hash
  146. Recipe: Turkey Hashed
  147. Recipe: Turkey Scallop
  148. Recipe: Turkey Warmed Over
  149. Recipe: Vienna Baked Goose Breast
  150. Recipe: Woodcock à la Chasseur
  151. Recipe: Woodcock à la Lucullus
  152. Recipe: Woodcock à la Périgueux
  153. Recipe: Woodcock Roasted

Recipe: To Roast A Turkey

Make a force-meat of grated bread-crumbs, minced suet, sweet marjoram, grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of egg. You may add some grated cold HAM. Light some writing paper, and singe the hairs from the skin of the TURKEY.

Reserve the neck, liver, and gizzard for the gravy. Stuff the craw of the TURKEY with the force-meat, of which there should be enough made to form into balls for frying, laying them round the TURKEY when it is dished. Dredge it with flour, and roast it before a clear brisk fire, basting it with cold lard. Towards the last, set the TURKEY nearer to the fire, dredge it again very lightly with flour, and baste it with butter. It will require, according to its size, from two to three hours roasting.

Make the gravy of the giblets cut in pieces, seasoned, and stewed for two hours in a very little water; thicken it with a spoonful of browned flour, and stir into it the gravy from the dripping-pan, having first skimmed off the fat.

A TURKEY should be accompanied by HAM or TONGUE. Serve up with it mushroom-Sauce. Have stewed cranberries on the table to eat with it. Do not help any one to the legs, or drum-sticks as they are called.

TURKEYs are sometimes stuffed entirely with PIGEONS-meat. Small cakes of this meat should then be fried, and laid round it.

To bone a TURKEY, you must begin with a very sharp knife at the top of the wings, and scrape the flesh loose from the bone without dividing or cutting it to pieces. If done carefully and dexterously, the whole mass of flesh may be separated from the bone, so that you can take hold of the head and draw out the entire skeleton at once. A large quantity of force-meat having been prepared, stuff it hard into the TURKEY, restoring it by doing so to its natural form, filling out the body, breast, wings and legs, so as to resemble their original shape when the bones were in. roast or bake it; pouring a glass of port wine into the gravy. A boned TURKEY is frequently served up cold, covered with lumps of currant jelly; slices of which are laid round the dish.

Any sort of poultry or game may be boned and stuffed in the same manner,
A cold TURKEY that has not been boned is sometimes sent to table larded all over the breast with slips of fat bacon, drawn through the flesh with a larding needle, and arranged in regular form.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Turkey Hashed

Cut the remnants of TURKEY from a previous dinner into pieces of equal size. Boil the bones in a quart of water, until the quart is reduced to a pint; then take out the bones, and to the liquor in which they were boiled add TURKEY gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the liquor thus prepared boil up once; then put in the pieces of TURKEY, dredge in a little flour, give it one boil-up, and serve in a hot dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Turkey Warmed Over

Pieces of cold TURKEY or CHICKEN may be warmed up with a little butter in a frying pan; place it on a warm platter, surround it with pieces of small thick slices of bread or BISCUIT halved, first dipping them in hot salted water; then place the platter in a warm oven with the door open. Have already made the following gravy to pour over all:—

Into the frying pan put a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boil; then add sufficient flour, wet in a little cold milk or water, to make it the consistency of cream. Season with salt, pepper and add a little of the dark meat chopped very fine. Let the Sauce cook a few moments, then pour over the BISCUIT and fowl. This will be found a really nice dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Tomatoes with Cheese Stuffing

The addition of cheese to the stuffing used in stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for the stuffing supply a large amount of carbohydrate, so that the completed dish, besides being a very attractive one, contains all the food principles in fairly large quantities. Stuffed tomatoes may be served as the main dish in a light meal or as a vegetable dish in a heavy meal.

TOMATOES WITH CHEESE STUFFING
(Sufficient to Serve Six)

  •  6 tomatoes
  •  1 c. bread crumbs
  •  1 c. grated cheese
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. butter
  •  1/4 c. hot water

Select medium-sized tomatoes and hollow out the centers. Mix the crumbs, cheese, salt, pepper, butter, and hot water with the pulp from the centers of the tomatoes. Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be Pierced easily with a fork. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Turkey Scallop

Pick the meat from the bones of cold TURKEY and chop it fine. Put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little milk, then put in a layer of TURKEY with some of the filling, and cut small pieces of butter over the top; sprinkle with pepper and salt; then another layer of bread crumbs, and so on until the dish is nearly full; add a little hot water to the gravy left from the TURKEY and pour over it; then take two eggs, two tablespoonfuls of milk, one of melted butter, a little salt and cracker crumbs as much as will make it thick enough to spread on with a knife; put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. Ten minutes before serving, remove the plate and let it brown.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Boiled Turkey

Prepare as you would for baking or roasting; fill with an Oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not till the skin breaks. Serve with Oyster or celery Sauce. Boil a nicely pickled piece of salt PORK, and serve at table a thin slice to each plate. Some prefer bacon or HAM instead of PORK.
Some roll the TURKEY in a cloth dipped in flour. If the liquor is to be used afterwards for SOUP, the cloth imparts an unpleasant flavor. The liquor can be saved and made into a nice SOUP for the next day’s dinner, by adding the same seasoning as for CHICKEN SOUP.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)