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14° FOWLS. |
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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 |
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