Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo

gizzard of turkey 4 tablespoons shortening
    2 onions, chopped
    Vi pound mushrooms, sliced
    3 cups cooked brown rice
    Mix 3 teaspoons of the salt, Va teaspoon of the pepper, the paprika, and garlic together. Rub into the turkey, inside and out. Grind the liver and gizzard in a food mill or chopper and set aside.
    Melt the shortening in a skillet. Add the onions. Saute for 10 minutes, stirring frequently. Add the mushrooms. Saute for 5 minutes. Remove the onions and mushrooms and set aside. Saut6 the liver and gizzard for 5 minutes. Combine the brown rice, onions, mushrooms, liver, gizzard, and remaining salt and pepper. Mix well. Stuff the turkey, closing the opening with skewers, thread, or aluminum foil. Place in a roasting pan.
    Roast in a 350 0 oven for 2Y2. hours, or until the turkey is tender. Baste frequently with the pan juices.
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    TURKEY DISH FOR LADIES' AID SOCIETY
    4 tablespoons shortening 2 onions, chopped
    1 green pepper, coarsely chopped
    2 stalks celery, sliced
    Vi pound mushrooms, sliced
    2 tablespoons flour
    1V2 cups chicken stock or canned
    consomm£ 1V2 teaspoons salt Va teaspoon freshly ground black
    pepper
    3 cups diced cooked turkey or chicken
    1 cup green peas, cooked or canned
    2 tablespoons chopped parsley 6 slices toast
    Melt the shortening in a saucepan. Add the onions, green pepper, celery, and mushrooms. Saut6 for 15 minutes, stirring frequently. All the liquid should be evaporated. Sprinkle with the flour, stirring until smooth and brown. Add the stock, stirring constantly until the boiling point. Add the salt, pepper, turkey, green peas, and parsley. Stir. Cook over low heat for 10 minutes. Correct seasoning. Pour over the toast and serve.
    Whenever I have fried chicken at my table I always tell everyone to pick up the chicken in their fingers. After all, like I always say, fingers were made before forks, and hands before knives. If you don't eat chicken with your fingers you lose half the flavor. When we have company
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    Poultry
    that's extra polite and the chicken is sitting and they won't use their fingers, I give Jake a look and Jake gives me a look and then he picks up the chicken leg or whatever and eats, The hint is very soon taken by one and all, and before you know it the stranger in the house is an old friend.
    BAKED FRIED CHICKEN AUSTRIAN STYLE
    1 cup sifted flour
    2 teaspoons salt
    Vi teaspoon freshly ground black pepper
    1 teaspoon paprika
    2  3Vi-pound chickens, disjointed 2 eggs, beaten
    2 tablespoons water
    2 cups cracker meal or matzo
    meal Vi cup shortening
    3 onions, chopped
    Mix the flour, salt, pepper, and paprika together. Roll the chicken in flour mixture. Combine the eggs and water. Dip the chicken in egg mixture, then in the cracker meal, coating the pieces heavily.
    Heat half of the shortening in a skillet. Brown the chicken in it over low heat on all sides, adding more shortening as necessary. Transfer the pieces to a baking dish as they are browned. Saut6 the onions for 10 minutes in the fat remaining in the skillet, stirring frequently. Place the onions over the chicken.
    Bake in a 350° oven for 45 minutes, or until the chicken is tender.
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    BAKED BROILERS
    3 broilers, halved
    Vi cup lemon juice
    2Vi2 teaspoons salt
    1 tablespoon powdered ginger
    1 clove garlic, minced
    2 onions, sliced thin
    V2 cup melted shortening
    Sponge the broilers with the lemon juice.
    Combine the salt, ginger, and garlic. Rub the mixture into the broilers and set aside for 2 or more hours, if possible.
    Place the broilers in a greased baking pan. Arrange the sliced onions on top, and pour the shortening over them.
    Bake in a 400 0 oven for 45 minutes, or until browned and tender. Baste frequently.
    CHICKEN PATTIES
    2 tablespoons shortening
    1 onion, chopped
    2 slices white bread V$ cup hot water
    3 cups ground cooked chicken
    1 teaspoon salt
    V4 teaspoon white pepper
    2 egg yolks
    2 egg whites, stiffly beaten