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Left-Over Poultry

Left-over poultry of any kind is too valuable to be wasted, but even if this were not so there are so many practical ways in which such left-overs may be used to advantage that it would be the height of extravagance not to utilize them. The bones that remain from roast fowl after carving are especially good for soup making, as they will yield quite a quantity of flavor when they are thoroughly cooked. If sufficient meat remains on the carcass to permit of slicing, such meat may be served cold. However, if merely small pieces are left or if fried or broiled poultry remains, it will be advisable to make some other use of these left-overs. It is often possible for the ingenious housewife to add other foods to them so as to increase the quantity and thus make them serve more. For example, a small quantity of pork or veal may be satisfactorily used with chicken, as may also pieces of hard-cooked eggs, celery, mushrooms, etc. In fact, salads may be made by combining such ingredients and salad dressings.

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Woman's Institute Library of Cookery, Volume 3.


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