should be cooked rare, and served ver}^ hot with currant jelly. The saddle, or loin, is the choicest cut for roasting or for steaks. Steaks are also cut from the leg. Venison steaks should be broiled the same as beefsteaks, and served with Maitre d' Hotel butter^ made with currant jelly✪ Venison Steaks instead of lemon juice. The cheaper, tougher parts of venison ma}^ be stewed or braised. Venison should be wiped carefull}^ before cooking, as the hairs are often found clinging to the meat. Rabbits. These may be cooked the same as chickens, — stewed, fricasseed, or larded and baked. Fig, 33. Birds and Spinach on Toa^t. The Boston Cook Book. 265 ENTREES AND MEAT RECHAUFFE. Boned Turkey or Chicken. Bone the turkey as directed on page 27. Staffing for a Hen Turkey weighing Eight founds. — The meat from a four-pound chicken^ one pound of raw^ lean veal^ one cup of cracker crumbs^ two eggs^ boiling stock enough to moisten, salt^ pepper^ and thyme to taste, and one cup of potted ham or tongue. Disjoint the chicken ; remove the skin, tough sinews, and bones. Cut the meat from the thighs and breast in Fig. 34. Boned Turkey, browned and served like a Roast Turkey. long thin strips, lay it aside, and chop all the remainder with the veal. Do not use any salt pork unless you wish the stuffing to taste like sausage meat. Add the cracker crumbs ; make it quite moist with hot stock, and season to taste. Fill the legs and wdngs of the turkey with the force- meat. Put the fillets, which came out in boning, on the skin below the breast ; then a la^ er of force-meat with a little of the tongue here and there ; or you may use thin slices of boiled tongue or ham. Then a layer of the re- served meat from the chicken, and force-meat again. Sew and tie into the natural shape. Or, if for a galantine, turn the legs and wings inside before stuffing, and roll up. Sew tightly in a cloth. Put the bones of chicken and turkey 266 The Boston Cook Book. and all the trimmings from the veal in a kettle, and cover with cold water. Steam the turkey over the bones three hours. Remove the cloth, dredge with salt and flour, and bake one hour or until nicely browned. Serve cold, and garnish with parsley, sparkling jelly, carrots, and heets cut into fancy shapes, or with potato halls. Carve in slices across the breast. When the turkey is to be moulded in jelly, strain the liquor in which the bones were boiled ; rem^ove the fat, clear, and stiffen with gelatine as directed below. Make a brown aspic jelly with soup stock. Mould in the dark jelly and garnish with the hght, or vice versa. Stuffing for Boned Chiden. —1]^^ more veal, omit the chicken, and vary the amount of the other ingredients Fig. 35. Boned Chicken, larded and baked. given in stuffing for turke}^, according to the size of the fowl. Lardoons of pork may be inserted all over the top when the chicken is to be browned in the oven.

AI-modernized reading of the original text

should be cooked rare, and served ver}^ hot with currant jelly. The saddle, or loin, is the choicest cut for roasting or for steaks. Steaks are also cut from the leg. Venison steaks should be broiled the same as beefsteaks, and served with Maitre d' Hotel butter^ made with currant jelly instead of lemon juice. The cheaper, tougher parts of venison ma}^ be stewed or braised. Venison should be wiped carefull}^ before cooking, as the hairs are often found clinging to the meat. Rabbits. These may be cooked the same as chickens, — stewed, fricasseed, or larded and baked. Fig, 33. Birds and Spinach on Toa^t. The Boston Cook Book. ENTREES AND MEAT RECHAUFFE. Boned Turkey or Chicken. Bone the turkey as directed on page 27. Stuffing for a Hen Turkey weighing Eight pounds. — The meat from a four-pound chicken, one pound of raw, lean veal,^ one cup of cracker crumbs, two eggs, boiling stock enough to moisten, salt, pepper, and thyme to taste, and one cup of potted ham or tongue. Disjoint the chicken ; remove the skin, tough sinews, and bones. Cut the meat from the thighs and breast in Fig. 34. Boned Turkey, browned and served like a Roast Turkey. long thin strips, lay it aside, and chop all the remainder with the veal. Do not use any salt pork unless you wish the stuffing to taste like sausage meat. Add the cracker crumbs ; make it quite moist with hot stock, and season to taste. Fill the legs and wdngs of the turkey with the forcemeat. Put the fillets, which came out in boning, on the skin below the breast ; then a layer of force-meat with a little of the tongue here and there ; or you may use thin slices of boiled tongue or ham. Then a layer of the reserved meat from the chicken, and force-meat again. Sew and tie into the natural shape. Or, if for a galantine, turn the legs and wings inside before stuffing, and roll up. Sew tightly in a cloth. Put the bones of chicken and turkey The Boston Cook Book. and all the trimmings from the veal in a kettle, and cover with cold water. Steam the turkey over the bones three hours. Remove the cloth, dredge with salt and flour, and bake one hour or until nicely browned. Serve cold, and garnish with parsley, sparkling jelly, carrots, and beets cut into fancy shapes, or with potato balls. Carve in slices across the breast. When the turkey is to be moulded in jelly, strain the liquor in which the bones were boiled ; remove the fat, clear, and stiffen with gelatine as directed below. Make a brown aspic jelly with soup stock. Mould in the dark jelly and garnish with the hght, or vice versa. Stuffing for Boned Chicken. — Use more veal, omit the chicken, and vary the amount of the other ingredients Fig. 35. Boned Chicken, larded and baked. given in stuffing for turkey, according to the size of the fowl. Lardoons of pork may be inserted all over the top when the chicken is to be browned in the oven.

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Venison Steaks

Mrs. Lincoln's Boston cook book