I46 GAME, EDIBLE BIRDS, ETC.
steak. They can also be fried in drippings, butter, lard, dipped in egg and crumbs or in batter.
N. B. A stew can be made of the remainder of the chicken.
Roasted Turkey a la Chipolata.—Prepare your turkey for stuffing, then make a stuffing of veal and chestnuts, or pork sausage meat may be used; then prepare the chestnuts—taking 4 dozen and splitting them across—fry them in a little butter or sweet oil in a frying-pan, when the shells will come off without trouble ; then boil them in good broth or soup until soft enough to mash ; save 2 dozen to put in the sauce, and the others to put in the filling, then stuff the fowl and lay in the baking-pan, then cover it with thin slices of bacon, secured by tying a string over to keep the bacon slices in place ; then put it into an oiled paper bag. When nearly done, remove from the paper bag and put it back and roast a nice brown. Dish and garnish to suit the taste.
Washing Fowls of Any Kind.—After dressing them wash them in a little soda water. Others say it takes away the juices of the flesh and spoils the flavor.
Tun key Gravy—(A Good Housekeeper).—Heart, liver, gizzard and neck cut up thin and dredged thickly with flour. Put in a saucepan with a little salt, a few pepper corns, allspice and a little mace, outside skin—not the husk—of 3 onions, a lump of butter the size of a large walnut; stew or fry until well browned; add boiling water till of proper thickness, and let it cook all the morning on the corner of the stove. After removing the turkey from the dripping-pan and pouring off any grease, put the prepared gravy into the dripping-pan and make as any other gravy. ,
% To Roast a Boned Turkey.—Lay it in a deep baking-tin and cover it with slices of fat salt pork ; put it into a moderately hot oven and let it roast very slowly for 3 hours, with the door partly open. If the oven be too hot, or the pork not fat enough to keep the bird moist, it will brown. It is much better to stew it, as in the preceding recipe, or roast in a paper bag greased with fresh drippings. When done, remove the bag, and set to brown a few minutes, and serve.
Note.—A glaze or jelly for covering or garnishing the roasted turkey may be made by putting the bones of the bird into a stew-pan with all the herbs and vegetables mentioned for stewed turkey, and adding 1 quart of water. .This, when gently stewed for 2 hours, strained and set aside to cool, will give at least 1 pint of strong jelly. If the jelly be not solid when cold, it may be reduced in quantity by boiling it 1-2 an hour longer over a brisk fire, taking care that it does not burn, and stirring frequently.
To Stew Turkey.—Take a fine turkey and bone it, and put into