The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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14°                                           FOWLS.
be garnished with water-cresses, or nasturtium flowers, leaves and buds. This will do for 5 or 6 persons.
A Good Stuffing for Duck or Goose.—Take 4 apples peeled and cored, 4 onions, 4 leaves of sage, 4 leaves of lemon thyme not broken and 4 leaves of sweet myrtle, and boil them in a saucepan with sufficient water to cover them ; when done, pulp them through a sieve, removing the sage and thyme; then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sucking to the hand ; add pepper and salt and stuff the fowl.
Roasted Goose—(Mrs. E.'s recipe).—Wash it thoroughly with salt and water. Prepare some Irish potatoes by boiling them nicely and mashing smoothly with a tablespoonful of butter and lard; chop 2 onions that have been parboiled and add them to the potato ; then season highly with pepper and salt and a little powdered sage. Roast it slowly at first, and baste it with butter or lard; dredge it with flour just before you bake it, to make it brown nicely. It will answer to bake dressed in the same way, but will require a pint of water in the oven or stewpan. When done, thicken the gravy with 1 spoonful of flour rybbed smooth with water and season with pepper and salt. Apple jelly is nice to eat with it.
Boiled Turkey— (Forcemeat as for Roasted Turkey).—Hen tur­keys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not so suitable for this mode of cooking. They should not be dressed until they have been killed 2 or 3 days or longer, if the weather is cold, or they will neither look white nor will they be tender. Pluck the bird, carefully draw and singe it with a piece of white paper. Wash it inside and outside and wipe it thoroughly dry with a cloth. Cut off the head and neck, draw the strings or sinews ot the thighs and cut off the legs at the first joint; draw the legs quite into the body, fill the breast with forcemeat, run a skewer through the wing and the middle joint of the leg, quite into the leg and wing on the opposite side; break the breast-bone and make the bird look as round and as compact as possible. Then put the turkey into sufficient hot water to cover it, and let it come to a boil; then carefully remove all the scum. If this is attended to there is no occasion to boil the bird in a floured cloth ; but it should be well covered with the water. Let it simmer very gently for about 1 1-2 to 1 3-4 hours, according to the size, and serve with either white celery, oysters or mushroom sauce, or parsley and butter, a little of which should be poured over the turkey. Boiled ham, bacon,tongue or pickled pork should always accompany this dish ; and when oys­ter sauce is served, the turkey should be stuffed with oyster force­meat. A small turkey 1 1-2 and a large one 1 3-4 hours. Poultry