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Basic techniques

2 recipes · Poultry and game

2 basic techniques recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Goose Fat

    Goose fat from Erken's Big Cookbook (1914): the goose's leaf fat soaked 12 hours, melted with apple and red onion, strained and used like butter.

  • Singeing poultry

    Erken's basic technique for singeing poultry (1914): salt and lit denatured alcohol in a pan, the plucked bird passed over the flame to remove down.