Earlier in the week when I came out to my shop the thermometer said -22. Better find a nice warm project for today
. Now I had my eye on a nice fat roastin hen for some time now. So built a fire in my 1922 wood range and sliced of about 7 or 9 slices of homemade souredough bread cut it into squares and put on the stove to toast . Put 1 cup water and ¼ stick butter in an old pan along with a three fingered pinch of dried celery, 3 fingers of sage 2 fingers salt and pepper heated that up and mixed it with toasted bread crumbs prepared the bird and salted it all over stuffed the bread in the cavity where the inards were put it in a covered roastin pan along with 3 cups water. Opened all drafts Now I was occupied till just after noon with basting the hen and adding wood to the fire.
At this time I ventured to the root cellar for a few nice smaller Yukon Gold spuds , washed them and put em in the pan then I commenced to bastin and feeding again. About an hour before supper I mixed up a batch of Buttermilk biskits . I opened a jar of green beans and slivered almonds and put it in the roaster.
Also a quart of mulled cider in the oven , closed the damper and sat there and watched that bird and the biskits turn a golden brown Next poured off the juice added about 4 spoons flour some salt pepper a little basil and onion and I had my yeller gravy. Now that’s a way to spend a cold Minnesota day.
Egg Salad Annie
Escape Hatch II
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