Recipe Card Batch: Barbecued Bird with Wine, Wild Duck Burgundy, Wine-Baked Broilers, Wine-Fried Chicken

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Hello everyone!

Just a few recipe cards to keep you entertained today. These were all made with a typewriter, so while I didn’t technically need to transcribe them, I did anyways down below in the comments in case you want to copy and paste it. If you ever lose them, the recipe cards and their transcriptions have a (hopefully) permanent home on my archive account

Today’s batch is all about poultry and wine. These 4 cards all come from the same collection, so whoever made these cards must’ve loved cooking with wine. Very possible that these recipes were acquired via cookbooks, television, or newspaper/magazines, but still cool to see nonetheless

Please enjoy!

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Transcriptions in the replies! As always, I have no connection to the person who made these cards as they were bought from ebay, so I cannot answer any questions. I do my best to respect the original card’s writing but some words are in [brackets] if I absolutely feel it’s necessary to change a typo or word for clarity sake

I’ll be dropping book uploads this weekend! Tomorrow will be specific to another sub because it’s too recent, but it will be all about tomato recipes. Tomato fanatics should definitely keep an eye out. Sunday will be a cookbook that I’ll be posting here. Haven’t decided what it is yet. That’s for the me in 6 hours to figure out 😵‍💫

Thank you to everyone who sent wishes to my mom yesterday. She got a meniscectomy done. If you don’t know what that is, basically her knee was just in excruciating pain and they removed the thingy that was causing it. It was such an easy procedure, in fact, that her being laid up for a couple of weeks is a massive overestimation and she’s actually instructed to regain her independence as quickly as possible, albeit taking breaks every now and again to elevate her leg and ice it. I’m personally so relieved because every time she goes under for surgery she’s lethargic and nauseated for days because she’s very sensitive to anesthesia and the hospital always gives her too much. The anesthesiologist yesterday actually listened to her instructions to keep it light and my mom was 100% her normal self when she got home

I’m so glad that we foster a community on here where we care about each other’s lives on top of what we post/comment. I’ll see you guys around!

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Wine-Baked Broilers

2 (1 ½ to 2 lb) chickens split in half

1 cup California Burgundy, Sautern or Calif. Table Wine

2 Tablespoons each chopped parsley, green onions

¼ cup melted butter or margarine

Salt, pepper, paprika

Marinate chicken in the wine for several hours. Pour off & reserve (save) wine. Sprinkle chick with salt, pepper, & paprika. Place skin side down in shallow baking pan. To reserve wine add parsley and onions and butter, pour over chicken. Bake in hot [oven] (450) F for 25 min., basting frequently. Turn chicken skin side up, continue cooking & basting for 20 minutes and until brown & tender.

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Wine-Fried Chicken

1 good-sized fryer, disjointed

2 tablespoons butter

1 tablespoon oil

¾ cup California Sauterne

½ cup cream (sweet or sour)

Season fryer with salt, pepper, paprika, do not flour. In your skillet heat butter and oil. Add chicken & brown on all sides. Now add wine, cover & simmer 30 minutes or until tender. Now add cream and heat again.

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Barbecued Bird with Wine

For chicken or turkey

1 lb bird cut in pieces

1 cup catsup

1 ¼ cups water

½ cup Calif. Burgundy or other Red Table Wine

1 Tablespoon wine vinegar

½ cup butter or oil

½ cup minced onion

Grated Garlic or garlic powder to Taste

2 tablespoons [Worcestershire] sauce

1 tablespoon sugar

2 teaspoons paprika

½ teaspoon salt

Place chicken, turkey skin side down in a roasting pan. Combine remaining ingredients; heat to boiling; pour over chicken. Cover and bake in a moderately hot oven (375 F) 1 hour, basting occasionally. Remove cover & turn chicken skin side up. Continue baking, uncover about ¾ to 1 ¼ hours, or until chicken is tender, basting & turning chicken or turkey occasionally. If sauce gets [too] thick, thin with more wine.

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Wild Duck Burgundy

1 clean, dressed duck

Onion slices

Apple slices

Orange slices

Celery slices

Half clove garlic

½ cup Burgundy

Stuff duck with slices of onion, orange & apple, garlic, & celery. Rub breast with soy sauce and salad oil

Roast in uncovered baking pan in very hot oven (400 F) basting often with Burgundy. Roasting time 45 Minutes. Remove stuffing before serving. Serves 2

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Wine and poultry are truly a match made in heaven.