78 British Columbia Women’s Institutes

OYSTER DRESSING

3 cups bread crumbs 4 cup oyster juice
1 tsp salt 1 tbsp chopped parsley
YZ tsp pepper 24 oysters (small)

few drops onion juice 2 tbsp butter

Mix crumbs, salt, pepper, onion juice and parsley. Add oysters. Add
butter to hot oyster juice and add to bread mixture. Mix thoroughly.

STUFFING FOR WILD DUCK (ETC.)

1 loaf brown bread crumbs 1 apple grated
1 onion grated 1 stalk celery grated
4 tsp poultry seasoning salt and pepper

Mix altogether, then add % cup melted bacon dripping. Stir well.

ROAST PHEASANT

1 pheasant 14 lb bacon
14 lb beef steak salt and pepper
watercress

Method: Prepare the same as any fowl. Put the beefsteak inside the pheasant -
(the beefsteak is intended to improve the flavor and to keep the bird moist,
but not to be eaten with it. It may afterwards be used in the preparation
of some cold meat dish). Cover the breast with thin slices of bacon and
roast in a moderate oven from 40 to 50 minutes, according to size and age.
Baste frequently with butter, and when the cooking is about three-quarters
completed remove the bacon. Dredge the breast lightly with flour and baste
well to give the bird a nice light brown appearance. Remove the trussing
strings, serve on a hot dish. Garnish with watercress seasoned with salt,
pepper and salad oil.

ROASTING AND BROILING FOWL

Chicken 2% -4 lbs. roast 1 to 1% hrs.
Duck 22-4 lbs. roast about 1 - 2 hrs. (depending on age).
Turkey 10 lbs. roast 3 hrs.

Chicken (broiled) roast 20-30 min.
With roast turkey serve cranberries.
With roast duck serve currant jelly.
With roast goose serve apple sauce.

ROAST CHICKEN

Dress, clean and stuff chicken. Truss for roasting with cord or skewers.
Place on its back on a rack in roasting pan. Place strips of bacon over
breast or cover with a paste of 3 tbsp. butter and 2 tbsp. flour. Place in
hot oven to start the cooking quickly, then .reduce heat.

Baste every 10 minutes with fat in pan. Turn during cooking to brown
chicken evenly. Roast 15-20 minutes to the pound and 20 minutes extra.
Serve with brown gravy.