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 Chapter 10

Media Planning and Strategy

True / False Questions

1. Media strategies refer to the available delivery systems, which include broadcast and print
media, outdoor advertising, and other support media.

True False

2. The lack of audience information is a greater problem for big advertisers/markets than it is for
small advertisers/markets.

True False

3. The situation analysis precedes the marketing and creative strategy plan in the media plan
development process.

True False

4. Decisions on whether sole sponsorship or shared sponsorship is ideal are made during the
media use decisions stage of developing a media plan.

True False

5. An index number over 100 means that the use of the product is proportionately greater in that
segment than in one that is average.

True False

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6. Availability of new media and the rising costs of media are internal factors that influence
media decisions.

True False

7. The survey of buying power index is conducted for every major metropolitan market in the
United States.

True False

8. The brand development index (BDI) uses information regarding the product category in the
numerator to understand the potential for development of the total product category.

True False

9. Media objectives are the goals for the media program and should be limited to those that can
be accomplished through media strategies.

True False

10. The flighting method of scheduling ensures that a regular and continuous pattern is developed
without gaps or nonadvertising periods.

True False

11. One of the advantages of the continuity method of schedule is low costs.

True False

12. One exposure of an ad to a target group within a purchase cycle has little or no effect in most
circumstances.

True False

13. Instead of using minimum frequency, marketers should maximize reach based on average
frequency to purchase GRPs.

True False

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14. The cost-effectiveness of advertisements in newspapers is measured based on the cost per
ratings point.

True False

15. The more the number of readers per copy of a magazine, the higher the pass-along rate.

True False

16. Radio advertisements have better flexibility than magazine advertisements.

True False

17. One of the advantages of direct mail advertising is that it is clutter-free.

True False

18. The potential for deception is high in digital/interactive media.

True False

Multiple Choice Questions

19. The primary objective of _____ is to develop a framework that will deliver a message to the
target audience in the most efficient, cost-effective manner possible.

A. media planning
B. market segmentation
C. target marketing
D. organizational planning
E. a communication hierarchy

10-3
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20. _____ is the series of decisions involved in delivering a promotional message to the
prospective purchasers and/or users of a product or brand.

A. Market segmentation
B. Media planning
C. Product differentiation
D. Brand positioning
E. Target diversification

21. A media plan is a guide for:

A. development of creative objectives.

B. media selection.
C. sales forecasting.
D. marketing research activities.
E. media studies.

22. _____ are plans of action designed to obtain specific media objectives.

A. Media goals
B. Media services
C. Media strategies
D. Media vehicles
E. Media designs

23. A _____ is the general category of available delivery systems, which includes broadcast media,
print media, direct marketing, outdoor advertising, and other support media.

A. transit
B. reach
C. conduit
D. medium
E. niche

10-4
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24. Flair, a women's magazine, features an ad for Elvira watches. Flair, being a specific carrier
within a medium category is known as a:

A. conduit.
B. mobile channel.
C. distribution channel.
D. transit channel.
E. media vehicle.

25. Chef's Delight is a television show hosted by Kevin Bacon. If the show is a specific carrier of
messages within the television medium, it is referred to as a:

A. media frequency.
B. media segment.
C. media vehicle.
D. media strategy.
E. media symbol.

26. Which of the following is an example of a media vehicle?

A. A television set
B. A fashion magazine
C. Direct marketing
D. Newspaper advertising
E. An outdoor billboard

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27. _____ is a measure of the number of different audience members exposed at least once to a
media vehicle in a given period of time.

A. Contact
B. Reach
C. Viewer number
D. Coverage
E. Exposure

28. _____ refers to the potential audience that might receive a message through a media vehicle.

A. Frequency
B. Reach
C. Viewer number
D. Coverage
E. Exposure

29. _____ is the number of times a receiver is exposed to a media vehicle in a given time period.

A. Potency
B. Reach
C. Coverage
D. Frequency
E. Audience contact

30. A _____ determines the best way to get an advertiser's message to the market.

A. distribution plan
B. coverage plan
C. frequency level
D. media plan
E. reach strategy

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31. Which of the following factors reduces the effectiveness of a media plan?

A. Information overload
B. Product life cycle differences
C. Market segmentation
D. Time pressures
E. Audience diversity

32. Media planners measured listenership of Volatile Heat FM during the months of February,
July, and October to set the advertising rates. These audience measures conducted at specific
time periods are known as:

A. sweeps periods.
B. GRP flighting periods.
C. frequency estimates.
D. availabilities.
E. upgraded media scheduling.

33. The first step in developing a media plan is to:

A. create a media plan committee.

B. set the media objectives.
C. determine the reach, frequency, and coverage of all available media.
D. select broad media classes.
E. develop advertising campaigns.

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34. In a market analysis, the _____ is considered a good indicator of the potential of the market. It
is derived by dividing the percentage of users in a demographic segment by the percentage of
population in the same segment and the multiplying the quotient by 100.

A. cost per media (CPM)

B. quantitative advantage
C. index number
D. average frequency
E. relative reach

35. An index number of 100 means that the:

A. use of a product is proportionately greater than average in a segment.

B. market segment being analyzed is average.
C. use of a product is proportionately lesser than average in a segment.
D. probability of wasted coverage is 100 percent.
E. probability of success in the market is 100 percent.

36. Which of the following is considered an internal factor that may influence the determination of
media strategy?

A. The size of the media budget

B. Competitive factors
C. Changes in technology
D. The development of new media
E. The rising costs of media

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37. Which of the following is considered an external factor that may influence the determination
of media strategy?

A. Administrative capabilities
B. The rising costs of media
C. Size of the media budget
D. Delegation of agency tasks
E. Organization of an agency

38. The market potential in a given metropolitan area relative to the United States as a whole can
be determined by using the:

A. the Nielsen rating index.

B. BAR/LNA.
C. brand development index (BDI).
D. category development index (CDI).
E. survey of buying power index.

39. When used in combination with other market information, the survey of buying power index
helps a marketer determine:

A. the geographic areas to target.

B. demographic characteristics of the target population.
C. lifestyle characteristics of the target population.
D. consumer behavior.
E. psychographic characteristics of the target population.

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40. Which of the following sources of information should be used by a media buyer wishing to
acquire statistical information for a specific metropolitan market?

A. Simmons Market Research Bureau

B. Mediamark Research Inc.
C. Survey of buying power index
D. BAR/LNA
E. Standard Rates and Data Service

41. The rate of product usage in a geographical area can be calculated through the use of:

A. gross rating points.

B. reach and frequency.
C. brand development index.
D. benchmark designated index.
E. category development index.

42. Regal Foods Corp., a packaged foods manufacturer, wishes to determine the percentage of
Umber coffee sold in a geographic area as compared to the percentage of the total population
in this market. The most appropriate index to use would be:

A. survey of buying power index.

B. brand development index.
C. category development index.
D. Dow Jones sustainability index.
E. consumer price index.

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43. To determine the potential for sales of coffee, as opposed to a specific brand, in a particular
market area, a company should use:

A. brand development index.

B. category development index.
C. survey of buying power index.
D. Dow Jones sustainability index.
E. consumer price index.

44. The category development index is similar to the brand development index (BDI) except that
it:

A. uses information about a product category.

B. categorizes consumers according to their demographic characteristics.
C. is concerned with companies and not with products.
D. is tied to an economic index.
E. categorizes consumers according to their psychographic characteristics.

45. After calculating both the brand development index (BDI) and the category development index
(CDI), a media planner obtains the following results: High BDI and Low CDI. Which of the
following information can be deduced from this data?

A. Good sales potential for both product and brand

B. Low market share for product but good market potential
C. Good market to advertise in but requires sales decline monitoring
D. Product category has high potential and brand is performing well
E. Poor market for advertising and potential for loss

10-11
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46. After calculating both the brand development index (BDI) and the category development index
(CDI), a media planner obtains the following results: High BDI and High CDI. Which of the
following is likely to be true of the product class and the product?

A. High market share and good market potential

B. Low market share and good market potential
C. High market share with required monitoring for sales decline
D. Low market share and poor market potential
E. High market share but not a good market to advertise in

47. After calculating both the brand development index (BDI) and the category development index
(CDI), a media planner obtains the following results: Low BDI and Low CDI. Which of the
following is likely to be true of the product class and the product?

A. High market share and good market potential

B. Low market share and good market potential
C. High market share with required monitoring for sales decline
D. Low market share and poor market potential
E. High market share but not a good market to advertise in

48. After calculating both the brand development index (BDI) and the category development index
(CDI), a media planner obtains the following results: Low BDI and High CDI. Which of the
following information can be deduced from this data?

A. High market share; good market potential

B. Low market share; good market potential
C. High market share; monitoring required for sales decline
D. Low market share; poor market potential
E. High market share; not a good market to advertise in

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49. Which of the following situations offers an advertiser the least attractive marketing
opportunity?

A. High brand development index (BDI) and high category development index (CDI)
B. High brand development index (BDI) and low category development index (CDI)
C. Low brand development index (BDI) and high category development index (CDI)
D. Low brand development index (BDI) and low category development index (CDI)
E. High survey of buying power index and high brand development index (BDI)

50. Helios Inc. has a low market share for its Achilles range of running shoes in the South Atlantic
region. Which of the following indices reflects the information provided in the scenario?

A. Low brand development index (BDI)

B. High brand development index (BDI)
C. Low category development index (CDI)
D. High category development index (CDI)
E. High survey of buying power index (BPI)

51. A company's goal to reach 50 percent of the target audience at least three times over a period
of one year in order to create awareness is an example of:

A. a media objective.
B. a needledrop.
C. a medium integration.
D. a corporate vision.
E. an advertising vision.

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52. When the range of a media exceeds the targeted audience, the excess is referred to as:

A. frequency surplus.
B. flighting.
C. waste coverage.
D. geographical excess.
E. oversaturation.

53. If media coverage reaches people who are not sought as buyers and are not potential users,
then it is referred to as:

A. rate differentials.
B. pass-along audience problems.
C. excess frequency.
D. waste coverage.
E. weighted exposure.

54. Which of the following would most likely result in waste coverage?

A. An ad for custom-build concession food trailers appearing in a trade journal

B. A B2B ad appearing in a general fashion magazine
C. A commercial for a soda drink appearing in a music channel
D. A sports shoes commercial aired during live telecast of a basketball match
E. An ad for an organic fertilizer in a farm publication magazine

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55. Which of the following statements is true of the media mix?

A. It is not possible to use only one medium or vehicle to deliver a message.

B. The characteristics of a product help in determining the combination of media that should
be used.
C. Individual preferences have no effect on the combination of media to be used to deliver a
message.
D. Advertisers use the media mix to maintain uniformity across all advertising media.
E. By employing a media mix, advertisers can lower the versatility to their media strategies
resulting in high amount of clutter.

56. Which of the following positions in a company is likely to be responsible for determining which
target markets should receive the most media emphasis?

A. Research manager
B. Account executive
C. Brand manager
D. Media planner
E. Market research analyst

57. Hot sauce usage in the United States is generally concentrated in the region spanning West
from Louisiana to New Mexico and North to the Arkansas-Missouri border. A producer of hot
sauce would use this information to schedule by using:

A. flighting.
B. continuity.
C. geographical weighting.
D. intermittent frequency.
E. pulsing.

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58. When the most effective media exposes people who are not sought, waste coverage is still
justified because:

A. it best supports a flighting media schedule.

B. the cost of the waste coverage is exceeded by the value gained from their use.
C. it allows for more specific targeting of a market segment.
D. the media enables repetition which is an effective method for pioneering advertising.
E. it supports a market aggregation strategy.

59. The primary objective of _____ is to time promotional efforts of a company so that they will
coincide with the highest potential buying times.

A. sweeps period
B. scheduling
C. waste coverage
D. frequency estimation
E. sales forecasting

60. Which of the following techniques is most suitable for scheduling seasonal products such as
Mother's Day cards and Valentine candy?

A. Weighted ratings
B. Oscillating
C. Flighting
D. Plighting
E. Continuity

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61. In a(n) _____ scheduling method, a regular pattern of advertising is developed without gaps or
nonadvertising periods on an ongoing basis without regard for seasonality.

A. flighting
B. oscillating
C. pulsing
D. continuity
E. weighted ratings

62. Television commercials for Halo laundry detergent are aired several times a day, on various
cable networks, throughout the year. Advertisers of Halo believe that this will serve as a
constant reminder of the brand to the consumers. Media planners of Halo are likely to be
using a(n) _____ scheduling method.

A. pulsing
B. continuity
C. flighting
D. oscillating
E. weighted ratings

63. Which of the following media scheduling strategies would most likely be used by a marketer of
dishwashing detergent?

A. Ratings
B. Share
C. Flighting
D. Pulsing
E. Continuity

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64. For which of the following products is an advertiser most likely to use continuity scheduling?

A. Swimming pool chemicals

B. Flea collars
C. Cake mixes
D. Wood burning stoves
E. Tickets to professional basketball games

65. _____ is a scheduling method that employs a less regular schedule with intermittent periods of
advertising and nonadvertising.

A. Weighting
B. Continuity
C. Pulsing
D. Flighting
E. Circulation

66. Warm Weave Inc., a manufacturer of woolen garments, spends heavily on advertising during
the months of December, January, and February. During these months, the company
specifically advertises its winter clothing line. Warm Weave is most likely to be using a(n)
_____ scheduling method.

A. continuity
B. weighting
C. flighting
D. circulation
E. oscillating

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67. For which of the following products is an advertiser most likely to use a flighting schedule?

A. Cake mixes
B. Shampoo
C. Newspaper subscriptions
D. Snow tires
E. Candles

68. When a product's advertising schedule involves constant advertising with heavier efforts being
made at certain times, a(n) _____ schedule is being employed.

A. intermittent
B. continuity
C. flighting
D. weighting
E. pulsing

69. Manufacturers of recreation vehicles advertise throughout the year but typically advertise
heavily in June and September. Which of the following scheduling methods does this pattern
represent?

A. Flighting
B. Geographical weighting
C. Continuity
D. Oscillating
E. Pulsing

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70. Patron's Paradise, an amusement park, advertises itself as a vacation spot throughout the
year, but it advertises heavily during the summer months and during the Christmas season
when more people are likely to take a vacation. This is an example of _____ scheduling.

A. flighting
B. geographical weighting
C. continuity
D. oscillating
E. pulsing

71. Which of the following statements describes an advantage inherent in the flighting method of
scheduling?

A. With flighting, there is no danger of wearout.

B. Flighting creates cost efficiency by using advertising only during purchasing periods.
C. Flighting helps in continuous advertising which in turn creates refutational appeal.
D. Flighting enables retention of promotional messages by alternating periods of high and low
advertising weight.
E. Flighting serves as a constant reminder to consumers.

72. Which of the following statements is true of the flighting scheduling method?

A. It results in a lack of awareness of promotional messages during nonscheduled times.

B. It prohibits inclusion of more than one medium or media vehicle for advertising.
C. It usually results in high costs and overexposure.
D. It has a decreased likelihood of wearout.
E. It follows a continuous pattern of advertising without gaps or nonadvertising periods.

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73. Which of the following statements is true of the continuity scheduling method?

A. It serves as a constant reminder to consumers.

B. It is a cost efficient method of scheduling advertising.
C. It allows unlimited media allocation.
D. It is a combination of flighting and pulsing scheduling methods.
E. It results in a lack of interest of promotional messages during nonscheduled times.

74. New brands or products need a very high level of reach:

A. in order to minimize the waste coverage.

B. to make all potential buyers aware of the new entry.
C. because they have an associated problem of overexposure.
D. since they have low brand and category development indices.
E. to facilitate continuity scheduling.

75. Juno Inc., a confectionery company, introduces a new range of peanut brittle. The company
wants to make all its potential customers aware of its new product. The company should
concentrate on:

A. maximizing frequency.
B. maximizing reach.
C. maximizing coverage.
D. using maximum continuity.
E. using a pulsing push strategy.

76. Which of the following statements is true about advertising reach?

A. Reach refers to the number of times a viewer is exposed to an ad.

B. Reach of a media vehicle can be defined as the "opportunities to see" an ad.
C. Frequency level expressed in a media plan overstates the actual level of reach to an ad.
D. The actual exposure to an ad is referred to as reach of a media vehicle.
E. Reach is of trivial importance at later stages of the adoption hierarchy.

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77. Whizz soda aired its TV commercial during the season premiere of Detective Drake.
Subsequently, it also aired the commercial during the following program, which was a reality
show. A certain percentage of people viewed both programs and were exposed to the ad
twice. This overlap is referred to as:

A. duplicated reach.
B. facsimile promotion.
C. advertising replication.
D. duplicated frequency.
E. flighting.

78. If an ad is placed on two TV shows, the total number of people exposed only once is referred
to as _____.

A. coverage
B. unduplicated reach
C. duplicated reach
D. frequency
E. program rating

79. The overlap that occurs when the same people see an ad twice is referred as:

A. coverage.
B. unduplicated reach.
C. duplicated reach.
D. frequency.
E. program rating.

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80. Unduplicated reach indicates:

A. buying intentions.
B. the extent of consumer awareness.
C. the amount of waste coverage.
D. an estimate of frequency.
E. potential new exposures.

81. Duplicated reach:

A. indicates potential new exposures.

B. reduces waste coverage.
C. reinforces immediate purchasing behavior.
D. provides an estimate of frequency.
E. lowers consumer awareness.

82. Most viewers of the sitcom, Blonde Dream, also watch Euphony, a music-based reality show,
which is broadcast immediately after Blonde Dream. An ad for Savor chocolates placed during
both these shows would most likely result in:

A. unduplicated reach.
B. average coverage.
C. increased sweeps periods.
D. duplicated reach.
E. high cost per thousand.

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83. A measure of potential reach in the broadcast industry that is expressed as a percentage is
the TV, or radio, _____.

A. sweeps periods
B. frequency
C. index numbers
D. duplicated reach
E. program rating

84. Gross ratings points (GRPs) can be calculated by:

A. multiplying reach times frequency of exposure.

B. dividing reach times frequency by costs.
C. multiplying cost per thousand (CPM) times average frequency.
D. dividing average frequency by costs.
E. adding reach and frequency and dividing by cost per thousand (CPM).

85. _____ is a summary measure that combines a program rating and the average number of times
a home is reached during this period.

A. Brand development index

B. Program rating
C. Category development index
D. Target ratings points
E. Gross ratings points

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86. _____ are based on the total audience a media schedule may reach using a duplicated reach
estimate.

A. Gross rating points (GRPs)

B. Target rating points (TRPs)
C. Total target rating points (TTRPs)
D. Sweeps periods
E. Coverage frequencies

87. _____ refers to the number of persons in the primary target audience whom a media buy will
reach and the number of times those persons will be reached.

A. Target ratings points

B. Gross ratings points
C. Target frequencies
D. Effective target reach
E. Total market coverage

88. Which of the following statements best explains a difference between target ratings points
(TRPs) and gross rating points (GRPs)?

A. TRPs calculations use average frequency figures, whereas GRPs calculations do not.
B. TRPs calculations do not include waste coverage, whereas GRPs calculations do.
C. TRPs calculations use a duplicated reach estimate, whereas GRPs calculations do not.
D. TRPs are used when selecting broadcast media, and GRPs are used for selecting print
media.
E. TRPs are used to indicate the total market coverage ratio, whereas GRPs are used to
indicate primary market coverage ratio.

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89. The concept of _____ is based on the assumption that one exposure to an ad may not be
enough to convey a desired message.

A. average frequency
B. average reach
C. effective reach
D. GRP
E. effective frequency

90. Effective reach refers to the:

A. percentage of people in the primary target audience a media buy reaches effectively.
B. percentage of people who see and respond to an ad through purchase action.
C. percentage of people in the target audience who can recall an ad after being exposed to the
ad once.
D. percentage of a media vehicle's audience reached at each effectual frequency increment.
E. number of times an ad appears in prime-time television.

91. Which of the following statements is true of the effects of reach and frequency of a media
vehicle?

A. Fewer than eight exposures is considered insufficient reach.

B. More than 10 exposures are considered to be effective reach in most circumstances.
C. The central goal of productive media planning should be to enhance frequency rather than
reach.
D. Evidence suggests that an exposure rate of one within a purchase cycle is an effective
level.
E. Frequency response principles or generalizations vary by medium.

10-26
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
92. _____ is a figure used by advertisers that represents the medial number of times the target
audience reached by a media schedule is exposed to a media vehicle over a specified period.

A. Effective reach
B. Unduplicated reach
C. Average reach
D. Average frequency
E. Effective frequency

93. Which of the following statements is true of marketing factors important in determining
frequency levels as recommended by Joseph Ostrow?

A. The higher the brand share, the higher the frequency level required.
B. The higher the loyalty, the higher the frequency level required.
C. Higher frequency levels are required when competitive noise is absent.
D. The ability of a target group to learn and to retain messages has a direct effect on
frequency.
E. Products used daily or more often need to be replaced quickly, so a lower level of frequency
is desired.

94. Which of the following is an example of a marketing factor that has been shown to be
important in determining advertising frequency levels?

A. Message uniqueness
B. Clutter
C. Purchase and usage cycles
D. Media scheduling
E. Message complexity

10-27
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
95. Which of the following is a creative factor that is used in determining frequency levels?

A. Message variation
B. Target group
C. Clutter
D. Attentiveness
E. Scheduling

96. Recency planning focuses on:

A. continuous scheduling over a one week period.

B. frequency rather than reach.
C. short interval reach at maximum frequency levels.
D. more targeting to gain exposure to reach as many potential consumers as possible.
E. a four-week planning period for reach.

97. _____ of a medium or media vehicle is the actual total cost required to place an advertising
message.

A. Net contribution margin

B. Net cost
C. Absolute cost
D. Relative cost
E. Cost per media (CPM)

98. _____ refers to the relationship between the price paid for advertising time or space and the
size of the audience delivered.

A. Net contribution margin

B. Net cost
C. Absolute cost
D. Relative cost
E. Cost per media (CPM)

10-28
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
99. _____ refers to the relationship between the price paid for advertising time and the size of the
audience delivered and is also used to compare media vehicles.

A. Net contribution margin

B. Net cost
C. Absolute cost
D. Relative cost
E. Cost per media (CPM)

100.Computation of cost breakdowns on the basis of cost per thousand people reached is typically
seen in the _____ industry.

A. interactive media
B. radio
C. magazine
D. television
E. newspaper

101.Which of the following parameters does the formula for the computation of cost per thousand
(CPM) take into account?

A. Cost of ad space
B. Program rating
C. Cost of commercial time
D. Daily inch rate
E. Cost of 1 unit of time

10-29
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
102.In media planning, the cost of ad space divided by circulation and multiplied by 1,000 is the
formula used to calculate:

A. index number.
B. cost per thousand.
C. absolute cost.
D. category development index.
E. brand development index.

103.Which of the following parameters does the formula for the computation of cost per ratings
point (CPRP) take into account?

A. Circulation
B. Cost per repetition
C. Cost per thousand
D. Cost of ad space
E. Cost of commercial time

104.In media planning, the cost of the commercial time divided by the program rating is the
formula used to calculate:

A. cost per thousand

B. brand index number
C. category development index
D. gross rating point
E. cost per point

10-30
Copyright © 2015 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
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 Preparation: The dressed and well washed pig is rubbed down
with salt. The apples are peeled, cored and quartered, then mixed
well with dried currants, raisins and sugar and stuffed into the pig
which is then sewed up. Now bake just the same as No. 31.
Remarks: Sauerkraut and fried potatoes are good with it.

No. 33—SPANFERKEL A LA FRENCH STYLE.

Quantity for 8–10 Persons.

1 suckling pig
Liver, lungs and heart
½ lb. finely chopped pork
Salt, pepper
2 tbsps. of butter
1 egg

Preparation: The pig is washed well, dressed and rubbed with

salt inside and outside. Liver, lungs and heart are chopped very fine
and mixed well with butter, egg, salt, pepper and a few drops of
lemon juice, then stuffed into the pig and this sewed up. The pig is
brushed with fine salad oil and roasted slowly for 1½ to 2 hours.
Water is added from time to time, garnish with lemon slices and
serve with the gravy.

No. 34—MEAT SALTING AND PICKLING.

60 lbs. of meat
2 tbsps. of ground white pepper
2 lbs. of salt

The Brine.
 4¼ lbs. of salt
⅛ lb. of saltpetre
Scant ½ lb. sugar
9 qts. of water

Preparation: Rub the meat with the 2 lbs. of salt until it all
disappears and rub the joints and cuts with pepper. Then pack it into
a barrel, the big pieces at the bottom, the small ones to fill in the
cavities. After 2 days, make the brine by heating it, but not boiling,
pour it on the meat and leave it on for 20 to 30 days according to
the size of the pieces.

No. 35—PICKLED HAM.

1 raw ham, 10 to 12 lbs.
2¼ lbs. of salt
2 tbsps. of sugar
1⁄20 lb. of saltpetre

Preparation: Salt is heated in a pan and mixed well with

saltpetre, then the ham is rubbed with it for 45 minutes. After this,
put the ham into a barrel, well weighted. Pour the salt water, which
it produces, over it often and turn the ham over several times. It
may remain in the brine 5 to 6 weeks.
 CHAPTER 6.
POULTRY AND GAME BIRDS.
POULTRY.
Cooked and Roasted Poultry.
Complete directions for utilizing Poultry Remnants.

THE CHICKEN.
The young chicken has a slender body and a delicate color. All
young poultry has long legs, soft skin, feathers with oily quill that
can be pulled out easily, small red comb, long claws and an elastic
breast bone.
Old hens have a small, pale comb. If you wish to keep poultry,
hang it up for a few days with the plumage, then pick it and dress it,
stuff it with white paper, hang it up or wrap it in a clean cloth and
put it on ice.
Poultry must not be cooked directly after slaughtering, because
it will not get tender. According to the season it will keep 1–3 days.
A young chicken is roasted or fried. It is best when 8 to 16
weeks old. Old hens are good for cooking.

No. 1—ROAST SPRING CHICKEN.

Quantity for 6 Persons.

2–3 young spring chickens

 Salt
¼ lb. of butter
1 tbsp. of flour
½ cup of sweet cream
½ pt. of water
3 thin slices of bacon

Preparation: The chicken is dressed, washed and dried well

inside and outside and rubbed with salt.
Heart and liver may be put back into the chicken, gizzard and
neck into the pan. The bacon slices are tied over the breast of the
chicken, the pieces of butter put on top and then placed in the oven
to roast one hour, basting it often until it is a golden yellow or light
brown. Add water from time to time so that the butter will not get
too brown. During the last 15 minutes put the cream, the flour and if
necessary, water into the butter and let it simmer 15 minutes longer.
Strain the gravy and serve with the chicken.
Remarks: You may leave off the bacon, but must baste the
chicken every 5 minutes, because the breast gets dry very quickly.

No. 2—STUFFED ROAST CHICKENS.

Quantity for 6 Persons.

2 young chickens
2 slices of bacon to tie across the breast
¼ lb. butter for frying
Salt
½ tbsp. of flour
½ cup of cream
½ pt. of water

The Stuffing.
 The heart, liver and gizzard
1 roll
1 tbsp. of butter
2 eggs
1 tsp. of finely chopped parsley
Salt
1 pinch of pepper
1 pinch of nutmeg
½ tbsp. of lemon juice

Preparation: The chickens are dressed, washed, dried and

salted inside and outside. The stuffing made of finely chopped heart,
liver, gizzard, from which the tough membrane has been removed,
soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon
juice, well mixed, is put into the chickens, the slices of bacon tied
across the breast, the chickens sewed up and roasted exactly like
No. 1.
Remarks: The stuffing may be made richer with ½ cup of
chopped champignons and 3 truffles chopped fine.

No. 3—ANOTHER FORM OF STUFFED

CHICKEN.
Quantity for 6 Persons.

2 young chickens
¼ lb. of butter
2 slices of bacon
½ cup of sweet cream
½ pt. of water
1 tbsp. of flour
Salt

The Stuffing.
 2 tbsps. of butter
1 tbsp. of finely sliced onion
Heart, liver, gizzard chopped fine
2 eggs
Salt
1 pinch of pepper
1 pinch of nutmeg
1 tsp. of finely chopped parsley
1 roll soaked and the water pressed out

Preparation: The chickens are prepared as described in No. 1

and 2.
The stuffing is made by heating the butter and stewing the
onion slices to a light yellow in it, then add the chopped heart, liver
and gizzard and stew 5 minutes. Add the roll and all the other
ingredients, stew another few minutes, stir in the eggs, stuff the
chickens, sew them up, tie bacon across the breast and fry the same
as in No. 1.

No. 4—STEWED CHICKEN WITH

CHAMPIGNONS.
Quantity for 6 Persons.

2 young chickens
⅛ lb. of butter
2 tbsps. of flour
Bouillon or water
Salt
1 pinch of pepper
1½ wineglassful of red wine
½ pt. small champignons or 30 fresh, cleaned champignons
Juice of 1 lemon
 Preparation: The chickens are dressed and washed and fried in
⅛ lb. of butter in the oven for 15 minutes, basting them several
times. After this time, stir into the butter the 2 tablespoonfuls of
flour, add bouillon or water, salt, pepper, wine and champignons,
cover the pot or pan, stew the chickens for 1 hour. Lastly put in the
lemon juice and serve the chickens and gravy on one platter.

No. 5—OLD OR YOUNG CHICKEN WITH

RICE.
Quantity for 6 Persons.

1 old chicken or 2 young ones

3 qts. of water
Salt
¾ cup of rice
Water and chicken bouillon
½ tbsp. of fresh butter
2 slices of onion

For the Gravy.

1 tbsp. of butter
2 tbsps. of flour
½ wineglassful of white wine
2 yolks of eggs
Chicken bouillon

Preparation: The chickens are dressed, washed and boiled

until tender in 3 qts. of water, the salt and onion slices. Boil a young
chicken 45 minutes, old chicken 2–3 hours, according to its age. In
the meantime, cook the rice in a double boiler with a few cups of
bouillon and a little salt. When the rice is done, stir in a piece of
fresh butter. Do not cook it too mushy.
 The Gravy: Stir 1 tablespoonful of butter and 2 of flour, add
some of the chicken broth, cook a few minutes till it thickens, add
the white wine and stir in the 2 yolks of eggs.
The chickens are carved in nice pieces and placed in a heap in
the middle of the platter, the rice around it and the gravy poured
over the meat; or leave the chicken whole, place the rice around and
serve the gravy separately.
Remarks: The gravy may be prepared without wine.

No. 6—CHICKEN PIE.

Quantity for 6 Persons.

2 young chickens or 1 old one

3 qts. of water
Salt
1 tbsp. of butter
1½ tbsps. of flour

The Paste.

½ lb. of butter and lard, more butter than lard or butter only
½ lb. of flour, good measure
1½ tumblerfuls of water

Preparation: The chickens are dressed, washed and put to boil

in the water and salt. Young chicken will be tender in 45 minutes,
old chicken in 2 to 3 hours.
The Paste: Butter and lard must be very cold. Cut it into the
flour and add the very cold water, mix lightly and roll one-half of it
out in ¼ inch thick layer. The paste must be dry; the butter must be
visible after rolling. Put this layer into a baking dish, cut up the
chickens, put the pieces into the dish, pour in the bouillon so that
meat and broth are even. Roll the other half of the paste, make a
few cuts into it and cover the pie, trimming off the edge neatly. Bake
in the oven 1 hour to a golden yellow color. Leave only enough broth
for the gravy. Stir into the broth 1 tablespoonful of butter, 1½ of
flour, cook, strain and serve with the pie.
Cabbage salad and fresh boiled potatoes go nicely with it.

No. 7—PUFF PASTE PATTIES, FILLED WITH

CHICKEN RAGOUT.
Quantity for 6 Persons.

1 small young chicken

Salt
1½ qts. of water

For the Gravy.

2 tbsps. of butter
2 tbsps. of flour
Chicken broth
½ wineglassful of white wine
½ cup sweet cream
Juice of ½ lemon
Salt
1 pinch of white pepper
½ pt. can champignons

The Paste.

½ lb. very cold fresh butter

½ lb. flour
1 tbsp. of strong brandy
½ of an egg
¼ pt. very cold water
 Preparation: The chicken is prepared well and cooked until
tender in 1½ qts. of salt water, then cut up into very small pieces.
The Gravy: Melt the butter, stir in the flour, fill up with chicken
broth, add cream and wine, cook till it thickens, put in the chopped
champignons and the meat, season with salt and pepper, fill hot into
the ready baked patties. Then bake in moderately hot oven for about
10 minutes and serve immediately.
Bake the patties according to No. 39, Chapter 3, Veal
Sweetbread Patties.

No. 8—CHICKEN RAGOUT IN SHELLS OR

OTHER SMALL MOLDS.
Quantity for 6 Persons.

1¼ lbs. of cooked chicken

2 tbsps. of butter
2 tbsps. of flour
Some bouillon
½ wineglassful of white wine
Juice of ½ lemon
Salt
1 pinch of pepper
½ cup. of sweet cream

Preparation: The chicken meat is cut up into small pieces.

Butter is melted and flour stirred in, broth, cream and white wine
added, seasoned with salt, pepper and lemon juice, cooked and
filled into the shells or other small molds. Sprinkle with bread
crumbs, place pieces of butter on top and bake in oven to a nice
brown color.
Remarks: This ragout may be improved with ½ pt. of finely
chopped champignons and 4 truffles also chopped fine. This chicken
ragout in shells makes an excellent side dish.

No. 9—CHICKEN CROQUETTES.

The preparation and ingredients are the same as in No. 31, Veal
Croquettes, or No. 30, Veal Sweetbread Croquettes. See Chapter 3.

No. 10—FINE CHICKEN FRICASSEE.

Quantity for 6–8 Persons.

2 young chickens
Salt
¼ lb. of butter

For the Gravy.

2½—3 tbsps. of flour

½ pt. sweet or sour cream
Bouillon or water
½ pt. champignons
6 sliced truffles
½ cup champignon juice
1 wineglassful of Madeira or white wine
Salt
1 pinch of white pepper
Some lemon juice

Preparation: The chickens are dressed and washed, fried light

brown in ¼ lb. of butter, and, when well done, carved.
For the gravy, stir into the drippings the flour, water or bouillon,
cream, wine, champignons, juice and cook well. The gravy ought to
be quite thick and light yellow, strain and season it with lemon juice,
salt, if necessary, some pepper, and put in the whole champignons
and the sliced truffles.
The chicken should be so carved that the meat will not fall from
the bones and should be kept very hot. Put the meat on a platter
and pour the gravy over it. Garnish the rim with puff paste scallops
and small meat dumplings.
The dumplings are made by chopping the chicken liver, heart
and gizzard, mixing it well with ½ soaked roll, salt, pepper, 1 egg, ½
teaspoonful of lemon juice. Fry the mixture in 1 tablespoonful of
butter; when cool, form small dumplings and fry them a light brown
in very little butter. This is a very fine dish.

No. 11—VIENNA BAKED CHICKEN.

Quantity for 6 Persons.

3 young, fresh chickens

Salt
⅛ lb. of flour
2½ cups of bread crumbs
3 lbs. of lard for frying
1 lemon for garnishing
1–2 eggs

Preparation: The chickens are killed, dressed, washed, dried

and prepared at once. Cut the chickens in half, salt them, dip them
first into flour, then in beaten egg and then in bread crumbs. The
lard is heated in an iron pot or kettle and the pieces of chicken
placed into it carefully, one at a time, so as not to cool the fat too
much and that the crumbs may not fall off. Bake them to a nice
brown color. After the crust is hard, let them cook more slowly until
well done. Then put on paper to drain, strew fine salt over the
pieces and put on a platter after which they may be garnished with
lemon slices.
 No. 12—CHICKEN OR PIGEON CUTLET.
Quantity for 6 Persons.

3 young chickens or 6 young pigeons

Salt
1 pinch of pepper
2 eggs
Some flour
1½ cups of roll crumbs
Lemon
¼ lb. of butter

Preparation: The birds are dressed, washed and skinned. Each

breast is quartered and pounded a little, on each piece fasten a
scraped wingbone and season with salt and pepper.
Beat the egg well with 1½ tablespoonfuls of drawn butter, dip in
the cutlets and then into roll crumbs, mixed with 2 tablespoonfuls of
flour, then fry in butter 8 to 10 minutes, turning them often. With
asparagus these poultry cutlets are very fine.
Remarks: The scraps of poultry may be utilized for soup,
croquettes or fricassee.

No. 13—CHICKEN PIE, ENGLISH STYLE.

Quantity for 6–8 Persons.

2 young chickens
¾ lb. of veal steak
½ lb. of boiled ham
2 tbsps. of chopped parsley
3 hard-boiled eggs
2 tbsps. of flour
1 pt. of water or bouillon
 Salt
1 pinch of pepper
1 tbsp. of butter

Preparation: The paste is made the same as the chicken pie in

No. 6.
The chickens are prepared as in No. 6, the meat removed from
the bones and cut into ¼ inch slices, the ham and veal too. The
baking dish is lined with the paste and filled with alternate layers of
meat, salted and peppered, chopped parsley and champignons and
the yolks of eggs put in whole.
The tablespoonful of butter and 2 of flour are browned a little,
broth or water added, stewed, and this poured over the meat. Cover
with the paste as described in No. 6, then bake in the oven slowly
for 1¾ hours. The pie may be eaten cold. Use no flour for the gravy,
but clear broth.

No. 14—PIGEON PIE, ENGLISH STYLE.

Quantity for 6 Persons.

4 pigeons
¾ lb. of beefsteak
6 hard-boiled eggs, the yolks only
¼ pt. finely chopped champignons
¼ lb. of butter
1½ tbsps. of flour
¾ pt. of bouillon
Salt
1 pinch of pepper
2 tbsps. of finely chopped parsley
¼ onion

Prepare the pie crust as described in No. 6. See Chicken Pie.

 Preparation: The pigeons are dressed, washed and fried in the
butter for ½ hour, then cut in halves. Fry the steak, which has been
cut into small pieces and the fat taken off, in the same butter for 10
minutes. Prepare a baking dish with the crust as described in No. 6,
put in the meat, salted and peppered, parsley and champignons and
place the yolks of eggs here and there between the meat. Slice the
¼ onion and brown together with the flour in the drippings, add the
bouillon, stew, strain and pour over the meat, then cover with crust
according to No. 6 and bake in the oven 1¼ hours.
Remarks: For the crust, use butter only.

No. 15—FRIED PIGEON.

Quantity for 6 Persons.

6 young pigeons
¼ lb. of butter
1 cup of cream
½ cup of water
1 tbsp. of flour

Preparation: The pigeons are dressed, washed, salted inside

and outside. Heat the butter and fry the pigeons light brown on
every side, basting with spoonfuls of water and cream. During the
last ten minutes stir in the flour and add some more water if
necessary, strain the gravy. On the stove it requires 1½ hours to fry
the pigeons, to roast in the oven only one hour.

No. 16—STUFFED FRIED PIGEONS.

Quantity for 6 Persons.

6 young pigeons
 ¼ lb. of butter
½ cup of cream
1 cup of water
1 tbsp. of flour.

For the Stuffing.

2 soaked rolls
Chopped heart, liver, gizzard
1 tbsp. of butter
2 eggs
¼ pt. finely chopped champignons
4 truffles, chopped
Salt, pepper
1 tsp. of chopped parsley.

Preparation: The pigeons are dressed, washed and salted

inside and outside.
The stuffing is made by mixing well the chopped liver, heart and
gizzard from which the inner membrane has been removed with all
the other ingredients. Stuff the pigeons with it, sew them, up and fry
them as stated in No. 15; prepare the gravy likewise.
Remarks: You may make the stuffing more simply by omitting
the champignons and truffles.

No. 17—FRIED PIGEONS WITH SWEET

STUFFING.
4 pigeons
3 soaked rolls
½ cup of ground almonds
½ cup of dried currants
2 eggs
 3 tbsps. of sugar
1 pinch of salt
⅛ lb. of butter

Preparation: The butter is melted, and the soaked rolls stirred

in and sautéed or dry fried. The almonds are scalded, skinned and
ground and added with the rest of the ingredients. The pigeons are
stuffed and prepared same as in No. 15.

No. 18—ROAST TURKEY.

Quantity for 10–15 Persons.

1 turkey weighing 8 to 10 pounds

½ lb. of butter
Salt
1 cup of cream
2 cups of water
2 tbsps. of flour
1 pinch of white pepper

Preparation: The turkey is dressed and soaked in cold water 30

minutes, then dried and seasoned with pepper and salt inside and
outside. The butter is placed in bits on the turkey and if it is a young
turkey, roast it in the oven 2 hours, basting frequently with cream
and water.
For the gravy, brown the flour in the drippings, add water, cook,
strain and serve with the turkey.
If the turkey is older it will require 3 hours to cook it well, and it
is best to cover it so it will not get too brown. To prevent the butter
from getting too dark, add water from time to time.
Remarks: The leavings may be utilized in many ways. Turkey
ragout in shells, see No. 8 for Chicken ragout in shells; Turkey
croquettes, see No. 31. or No. 30, Chapter 3, Veal and veal
sweetbread croquettes; Turkey pie, see No. 6, Chicken pie. The
bones make a good soup.

No. 19—ROASTED AND STUFFED TURKEY.

Quantity for 10–15 Persons.
The Stuffing.

3 soaked rolls
Chopped liver, heart and gizzard
Salt, pepper
2 tbsps. of butter
1 tbsp. of chopped parsley
1 tsp. of lemon juice

Preparation: Mix these ingredients well, stuff the turkey with

the mixture and roast as directed in No. 18. Prepare the gravy the
same as in No. 18.

The Goose.
The young goose or gosling has a soft gullet, a pale yellow bill
and feet with pointed claws. The bill and feet of old geese are
reddish yellow. The color of the skin must be white, not purple or
blue.
The time for fat geese is from October to January.

No. 20—ROASTED YOUNG GOOSE.

Quantity for 6 Persons.

1 young goose
 Salt
6 pepper-corns
⅛ lb. of butter
½ onion, sliced
2 tbsps. of flour
1 pt. cold water

Preparation: The goose is cleaned and dressed. The wings,

neck, head and feet chopped off. The fat is trimmed off, even from
the bowels, and is soaked in water separately from the meat. The
goose is washed and left to soak in cold water for 15 minutes, then
dried and rubbed with salt inside and outside. Put it into the oven
with 1 pt. of water, sliced onion and pepper-corns. When the water
is boiled down pretty much, baste the goose frequently with
browned butter. A young goose will be done in 1½ hours. It should
be of a light brown color and very crisp. Sprinkle a tablespoonful of
cold water over it to make it crisp.
Now prepare the gravy by stirring the flour into the drippings,
cook it a few minutes and add water. Cook well, strain and serve
with the goose.

No. 21—FAT GOOSE STUFFED WITH

APPLES.
Quantity for 7–9 Persons.

1 goose, 7 to 8 lbs.
Salt
½ sliced onion
1½ pts. of water
6 pepper-corns

The Gravy.
 2 tbsps. of flour
Some water

The Stuffing.

1½ lbs. peeled, quartered apples

½ cup currants

Preparation; The goose is prepared as described in the previous

number, washed and salted inside and outside.
The prepared apples are mixed well with the currants and
stuffed into the goose, which is then sewed up. The goose is put
into the oven in a covered roasting pan with the water, sliced onion
and pepper-corns, and roasted for 1 hour. After that time, remove
the cover, baste with the drippings every 10 to 15 minutes, and if
the water boils down, add spoonfuls of it so the fat will not get too
brown. It may require from 2 to 3 hours roasting before the goose is
well done and crisp. Sprinkle a tablespoonful of cold water over the
skin to make it more crisp. Then serve.
For the gravy, pour off nearly all of the grease and prepare as
described in No. 20. If there is very much grease from the goose,
skim some of it off while roasting.

No. 22—FAT GOOSE STUFFED WITH

CHESTNUTS.
Quantity for 7–9 Persons.
The Stuffing.

2 lbs. of chestnuts, the liver

1 pinch of salt
1 pinch of pepper
3 tbsps. of butter
 1 tsp. of sugar
Some water

Preparation: The preparation and ingredients for goose and

gravy are the same as in No. 21. The chestnuts are put into the
oven; when the shells burst take them out, peel them at once and
chop them fine. Put them into a kettle over the fire with water,
butter, 1 pinch of salt and 1 of pepper and sugar and cook until well
done, then put in the chopped goose liver, stuff the goose with this
mixture and sew it up. Prepare the roast and gravy as directed in
No. 21.

No. 23—FRIED GOOSE LIVER.

Quantity for 7–9 Persons.

1 goose liver
½ pt. milk and water
1 egg
Some flour
Salt
1 pinch of pepper
1 piece of butter for frying
¼ cup of goose gravy or ¼ tablespoonful of flour mixed with
broth

Preparation: Carefully remove the gall from the liver and put
the liver into milk diluted with water for 2 hours, dry it well, salt and
pepper, dip into beaten egg, then into flour. Heat the butter and fry
the liver 5 minutes to a light brown, turning it several times. Serve
on a hot platter. For the gravy, brown ¼ tablespoonful of flour in the
butter, add broth or water, cook well and serve with the liver.
 No. 24—GOOSE GIBLETS.
Quantity for 2–3 Persons.

From one goose the heart, gizzard, head, wings, feet and
neck
1 qt. of water
Salt
4 pepper-corns
2 cloves
1 bay-leaf
½ onion, sliced

For the Gravy.

2 tbsps. of butter
3 tbsps. of flour
Bouillon
1 yolk of egg

Preparation: The feet are scalded and skinned, the gizzard

emptied and also scalded and skinned, the gullet cut from the neck,
the eyes taken out, wings, neck and head well cleaned and singed.
Now put all this in a kettle over the fire with the water, onion, salt,
peppers, cloves, bay-leaf and cook until tender.
For the gravy, melt the butter, stir in the flour, cook and add the
goose broth. The gravy must be smooth; stir into it one yolk of egg
and pour it on the giblets. Serve in a deep dish.
Fresh, peeled potatoes are good with it.
Remarks: You may also utilize these goose giblets for soup and
put in small potatoes.

No. 25—GOOSE LIVER PIE.

 Quantity for 6 Persons.

3 large goose livers

¾ lb. veal
¾ lb. fat pork
6 truffles
1½ lemon
⅛ lb. of butter
⅔ pt. of bouillon
2 tbsps. of Madeira or red wine
Salt, pepper
3 yolks of eggs
1 tsp. of grated onion
Bacon slices to line the pan
4 tbsps. of flour

Preparation: Two of the goose livers are larded with oblong

slices of peeled truffles. Drip the juice from 1½ lemons on the livers
and let stand for several hours.
The ⅛ lb. of butter is heated, mixed with the flour, salt and
pepper and ¾ pt. of broth and Madeira added. The finely chopped
or ground veal and pork are stirred into the thick gravy. The one
goose liver is chopped, fried 2 minutes in 2 tablespoonfuls of butter
and the onion, salted and peppered and mixed into the filling. Fill all
this into a deep baking pan or mold lined with bacon slices so that it
makes 2 to 3 layers of stuffing, alternating with slices of goose liver.
Cover with slices of bacon, set in steamer over a kettle of boiling
water and boil for 1½ hours or bake in oven for 1 hour.
A truffle or Madeira gravy may be served with it.

No. 26—GOOSE LIVER PUDDING.

Quantity for 6 Persons.
 3 large goose livers
¼ lb. of bacon
3 tbsps. of butter
3 rolls soaked in milk
¼ onion
3 eggs
3 tbsps. grated Parmesan cheese
3 tbsps. of cream
Salt, pepper
Butter for the mold

Preparation: Liver and bacon are chopped fine. Fry the butter,
grated onion, and the roll a few minutes, then put in the chopped
liver and bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the
beaten whites and mix well. Put into a buttered mold, set in a
steamer over a kettle of boiling water and boil for one hour, dump it
on a plate and serve with a hot, brown gravy. This pudding may be
made of duck liver as well; truffles may be added to make it richer.
It makes a fine dish garnished with roasted blackbirds.

No. 27—ROASTED WILD GOOSE.

Quantity for 6 Persons.

1 wild, young goose

8 large, sour apples
2 tbsps. of butter
1 pinch of salt and pepper
3 large onions

For Roasting.

⅛ lb. of butter
Some water
Some slices of bacon
 The Gravy.

1½ tbsps. of flour
1 cup of broth

Preparation: Wild geese are usually very tough, therefore take

a young goose only. Clean and dress it well, let it soak in water for
½ hour, dry it and salt it inside and outside.
The filling or stuffing is made by heating the butter, chopping the
scalded onion and put into the butter together with the peeled and
sliced apples, cut into ⅛ths. Let these cook half done, then add 1
pinch of white pepper, salt and 2 pulverized cloves, fill the goose
with this and sew it up.
Tie the slices of bacon across the breast of the goose and put
into the oven with the water and ⅛ lb. of butter, basting it
frequently. When the gravy gets too brown add more water. After it
is well cooked, take off the string and bacon and serve it.
The Gravy: Stir some flour into the broth, add water or more
broth, cook a few minutes, strain and serve.

No. 28—SMOKED GOOSE BREAST.

The breast of one goose
⅜ lb. of salt
1 tsp. of saltpetre
1 tbsp. of sugar

Preparation: The breast is cut from an undressed goose. Cut

off the legs and the meat off the breast down to the bone. Be
careful not to injure the outer skin. The small fillets are separated
from the breast and it is rubbed well with ½ the quantity of salt,
which has been mixed with the saltpetre and sugar until it dissolves.
Replace the small fillets after salting them also, fold, and sew up the
breast. Salt it well on the outside and place into a crock for 7 days,
turning it twice a day and basting it well with the brine that collects.
On the eighth day wrap in paper, place it between two boards, well
weighted, and draw a string through the top end of fat and skin by
which to hang it up. Hang it into a smoke house in medium smoke
for 8 to 10 days. Then place again between two boards weighted
down for a few days. By this process the fat becomes white and
hard and the meat keeps better.

The Duck.
When the duck is 6 months old it makes the finest roast, but you
may roast it up to a year old. The best time for duck is from August
to the beginning of December.

No. 29—ROAST DUCK.

Quantity for 6–8 Persons.

2 ducks
Salt
1 pinch of pepper
Some butter for roasting
10–12 sweet-sour apples
1 cup currants
2 tbsps. of flour
1½ cups of water

Preparation: The duck is dressed, neck, wings and feet cut off
and it is washed, dried and salted inside and outside. The apples are
peeled, quartered, mixed well with the currants, filled into the duck
and this sewed up. Put it into a pan with the water, 2 tbsps. butter,
and roast for 1½ hours, basting frequently.
 For the Gravy: If there is too much grease, pour some of it off,
stir in the flour, brown it a little, add water, cook well, strain and
serve with the duck.

No. 30—ANOTHER FORM OF STUFFED

DUCK.
Quantity for 6–8 Persons.

2 ducks
Salt
1 pinch of pepper
2 tbsps. of butter for roast

The Stuffing.

Chopped heart, liver and gizzard

3 rolls, soaked
3 eggs
1 tbsp. of finely chopped parsley
1 tbsp. of lemon juice
Salt, pepper
⅛ onion chopped finely
1 tbsp. of butter

For the Gravy.

2 tbsps. of flour
1½ cups of water

Preparation: The ducks are dressed after cutting off neck,

wings and feet, then washed and salted and strewn with 1 pinch of
pepper inside and outside.
The stuffing is made of chopped liver, heart, gizzard, mixed with
all the other ingredients and put into the ducks, which are then
sewed up and treated just the same as described in No. 29.
Prepare the gravy as given in No. 29.

No. 31—FRIED DUCK LIVER.

This is prepared the same as described in No. 23.

No. 32—GOOSE AND DUCK SCHWARZ-

SAUER.
Black Soup.
Quantity for 4 Persons.

Giblets of 1 goose or duck

Salt
¼ lb. prunes
¼ cup of sugar
1 small stick of cinnamon
½ lb. of peeled apples or pears
2 cloves
4 pepper-corns
Scant 1 pt. of goose or duck blood
1½ tbsps. of vinegar
1½ qts. of water
2 tbsps. of flour

Preparation: Neck, head, feet, wings, heart and gizzard are

cleaned well and cooked until tender in 1 qt. of water with salt,
pepper and 2 cloves. The prunes and quartered apples or pears are
cooked until done in ½ qt. of water. The blood is stirred with the
flour into ½ of the broth from the giblets and poured back on again.
The chopped fruit added, then seasoned with vinegar and sugar and
brought to boil, stirring constantly. It must not coagulate.

THE GAME BIRDS.

THE PHEASANT.
One can recognize the young bird by its less developed spurs
and flexible bones. The pheasant may become 5 to 10 years old.
Freshly shot pheasants are not good to eat because the meat is dry
and hard. In winter the bird may be left hanging with its feathers for
2 to 3 weeks.

No. 33—FRIED PHEASANT.

Quantity for 6 Persons.

1 pheasant
Salt
⅛ lb. of butter
2 thin slices of bacon to tie across the breast
1½ tbsps. of flour
1 cup of water
½ pt. sweet or sour cream

Preparation: The young pheasant is dressed, carefully washed

and dried, then salted inside and outside and the liver put back into
the bird with a piece of butter. The slices of bacon are tied across
the breast.
Put the pheasant into the oven with ⅛ lb. of butter, baste it
frequently and roast to a golden yellow. After 30 minutes, baste
frequently with the cream and water by spoonfuls. It will require 1 to
1½ hours to cook it well done. Before serving, remove the bacon
slices.
 Into the drippings stir the flour, brown it, if necessary add more
water, cook and strain and serve the gravy with the bird.

No. 34—FRIED OLD PHEASANT.

The preparation is just the same as the one under No. 33, with
the exception that it requires from 2½ to 3 hours to cook the bird
well done, therefore take a little more cream and water for basting
and cover the roasting pan during part of the time to keep the bird
from getting too dark.

No. 35—PHEASANT PATTIES.

In Shells or Other Small Molds.
Quantity for 6–8 Persons.

½ lb. roasted pheasant meat

3 tbsps. of butter
3 tbsps. of flour
Pheasant broth from bones
½ wineglassful of white wine
3 chopped truffles
½ cup of chopped champignons
Salt
1 pinch of pepper
Some butter for the molds
2 eggs

Preparation: The skin is removed from the meat. The meat,

truffles and champignons are chopped fine. The bones are put on
the fire with 2 qts of water, salt, a small piece of onion and boiled
down to ½ qt. of bouillon. Then the gravy is made by heating the 3
tablespoonfuls of butter and the same quantity of flour stirred in to
brown, ½ qt. of bouillon added and cooked. Season with salt and
pepper, add white wine, meat, truffles and champignons and stir in
the 2 yolks of eggs. Beat the whites of eggs and stir lightly into the
mixture. When this is done, fill the shells or buttered molds with the
filling and bake in the oven to a nice brown color.
Remarks: Truffles and champignons may be omitted.

No. 36—STEWED PHEASANT.

Quantity for 6 Persons.

1 pheasant
Salt
Broth cooked from neck, wings, gizzard, liver, heart
1 large onion, sliced
6 pepper-corns
1 small carrot, sliced
2–3 wineglassfuls of white wine or sherry
3 tbsps. of butter
3 tbsps. of flour
3 tomatoes, sliced
2 bay-leaves

Preparation: The pheasant is cleaned, dressed, put into a

stewpot with 3 tablespoonfuls of butter, fried a little on all sides, the
flour stirred in and then enough broth added to cover the bird. Put in
the rest of the ingredients named above and roast slowly in the oven
for 2 to 2½ hours.
Strain the gravy through a fine sieve and serve with the
pheasant.

No. 37—PHEASANT PIE.

 Quantity for 8–10 Persons.

2 young pheasants
⅛ lb. of butter
Salt
1½ qts. broth from bones
½ wineglassful of Madeira
Juice of ½ lemon
½ pt. of champignons
1 small can of truffles

Pie Contents.

Liver, heart, gizzard, chopped fine

2½ soaked rolls
3 eggs
Salt
1 pinch of pepper
1 tbsp. of butter
1 tsp. of chopped onion

Preparation: The pheasants are cleaned, dressed and fried in

oven for 20 minutes with ⅛ lb. of butter. The meat is then removed
from the bones and a good qt. of broth is made from the latter,
seasoned with Madeira, salt, lemon juice. The champignons are
quartered and the truffles sliced; liver, heart, gizzard chopped fine,
the rolls, salt, pepper, and yolk of egg stirred in. The onions are
cooked a little in the drippings and the whole mixture added and
stewed a little while. The whites of eggs are beaten and stirred into
the mixture after it has cooled. Now butter your dish and put in one-
half of the giblet filling as the bottom layer, then one layer of meat,
then champignons and truffles, and so on until all the meat,
champignons and truffles have been used. The broth is poured over
the whole, the other half of the giblet filling put on the top and it is
now baked in the oven for 1¼ hours. Serve it in the dish or
casserole.
 No. 38—RED GROUSE AND GUINEA HEN.
Quantity for 6 Persons.

3 red grouse or 3 guinea hens

⅛ lb. of butter
Salt
½ pt. of cream
1½ tbsps. of flour
1 cupful of water
Bacon slices to tie across the breast

Preparation: The preparation is the same as No. 33, Pheasant.

It also requires 1 to 1½ hours for cooking.
Remarks: Grouse gets very tender when kept in buttermilk over
night.

No. 39—GROUSE PIE.

Quantity for 14 Persons.

3 red grouse
Buttermilk
⅛ lb. of butter
Salt

Pie Filling.

¾ lb. beef with bones

¾ lb. lean pork
1 small can of truffles
1 pt. can champignons
5 soaked rolls
4 eggs
3 tbsps. of butter
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