Mrs. Lincoln's Boston cook book

For Stuffing and Trussing, see page 254. Put the turkey on a rack in a pan, rub well with butter, and dredge with salt, pepper, and flour. Put in a hot oven, and when the flour is browned reduce the heat, and add a pint of water. Baste with butter until nicely browned ; then with the fat in the pan. Baste often, and dredge with salt and flour after every basting. Allow three hours for an eight-pound turkey. Cook till the legs will separate from the body. Prepare the gravy as directed above. Garnish the turkey with parsley or celery leaves and sausages or force-meat halls. Serve cranberry sauce or currant jelly with roast turkey. The Boston Cook Book, If the giblets be not desired in the gravy, they may be boiled, chopped fine, and mixed with the stuffing ; or make them into force-meat balls, with an equal amount of soft bread crumbs. Moisten, and season highly, and brown them in hot butter. Boiled or Steamed Turkey or Fowl. Clean; rub well with salt, pepper, and lemon juice ^ and stuff with oyster or bread stuffing. It is better without the stuffing, as the oysters are usually over-done, and the same flavor may be obtained from an oyster sauce served with the turkey. Truss the legs and wings close to the bodj^ ; pin the fowl in a cloth to keep it whiter and preserve the shape. Put into boiling salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fall apart. Turkeys are much nicer steamed than boiled. Serve with oyster, celery, lemon, or caper sauce. Garnish with a border of boiled rice or macaroni^ and pour part of the sauce over the fowl. Fowls are sometimes stuffed with boiled celery^ cut into pieces an inch long ; or with macaroni which has been boiled and seasoned with salt and pepper. Roast Chicken. Singe ; remove the pin feathers, oil bag, crop, entrails, legs, and tendons. Wipe, stuff, sew, and tie or skewer into shape. Place it on one side, on a rack in a drippingpan, without water. Dredge, and rub all over with salt, pepper, soft butter, and flour. Put chicken fat or beef drippings over it and in the pan. Roast in a hot oven, with a rack under the pan. When the flour is brown, check the heat, baste with the fat, and afterwards with one third of a cup of butter^ melted in one cup of hot water. When brown, turn the other side up ; then place it on the back, that the breast may be browned. Baste often, and dredge with flour after basting. Add more water if needed. Bake a four- pound chicken an hour and a half, or till the 'The Boston Cook Book. joints separate easily. Lay buttered paper over it, if it brown too fast. Stuffing, — Moisten one cup of cracker or soft bread crumbs with one third of a cup of melted butter ; season highl}' with salt, pepper, and thyme. Chestnut Stuffing. — Shell one quart of large chestnuts. Pour on boiling water, and remove the inner brown skin. Boil in salted water or stock till soft. Mash fine. Take half for the stuffing, and mix with it one cup of fine cracker crumbs; season with one teaspoonful of salt, one saltspoonful of pepper, and one teaspoonful of chopped parsley. Moisten with one third of a cup of melted butter. Professional cooks sometimes mix a little apple sauce, flavored with wine, lemon, and sugar, with a chestnut stuffing.