Cookery for every household

Bone the turkey in the same way as directed for boning a fowl (p. 277). Spread it out on a board with the skin side downwards and make it as much as possible of an even thickness, by cutting slices from the breast and laying them over the thin parts of the bird. Season with a mixture of pepper, salt, and a little spice evenly distributed. Make a stuffing with the above ingredients. Cut the veal, pork, and fat bacon into pieces and then put them once or twice through the mincing machine. Mix the bread-crumbs with this and season well with pepper, salt, cayenne, the grated rind of 1 lemon and a little mixed spice. Moisten with the sherry and mix well together until all the ingredients are thoroughly blended. Spread this forcemeat evenly over the boned turkey and then lay over it in rows lengthwise, the cooked tongue cut in strips, the hard-boiled eggs cut in sections, and the truffles and pistachio nuts sliced. Then draw the two sides of the back together and sew up as neatly as possible. Tie up carefully in a cloth, fastening it securely at both ends and also in the middle with a piece of tape, or a safety-pin. Now cook this in the same way as a galantine of fowl, and if possible in stock made with the carcase of the turkey. It will require from 3 to 4 hours to cook, according to size. W hen ready, re-roll the galantine and press it between two boards with a weight on the top until cold. Then remove the cloth, wipe all grease from the turkey, and brush it over with glaze. It may require one or two coatings to give it a nice brown surface. When the glaze is dry, brush over again with liquid meat jelly or aspic to give it a nice glossy appearance. Serve on a clean dish garnished with fancy- shaped pieces of aspic or meat jelly, and some sprigs of fresh green parsley or a little salad. Notes. — If preferred, the galantine may be coated with a white chaudfroid sauce instead of the brown glaze. Sometimes a whole cooked tongue is put inside a galantine of turkey. This should be small, well cooked, skinned and neatly trimmed. It should be placed with the point towards the tail of the bird. In this case, less of the forcemeat would be required. 1184. Curried Turkey 1 lb. cold turkey. 2 table-sps. chopped onion. 1 dessert-sp. curry powder. 1 table-sp. rice flour. \ pt. stock. 1 gill milk or cream. Salt. Pepper. 1 tea-sp. lemon juice. Cut the remains of cooked turkey into fine, neatly trimmed shreds free from skin and bone, then weigh out 1 lb. Melt the butter in a saucepan, put in the chopped onion, and cook it a few minutes until a golden brown colour. Add the curry powder, rice flour, pepper and salt, and mix well together. Moisten with } pint stock made from the bones and trimmings of the turkey, and stir until boiling. Put the fid on the pan and simmer a few minutes until the onion is thoroughly cooked. Then put in the turkey meat and add the milk or cream. Heat slowly for 10 or 15 minutes and add the lemon juice just before serving. Serve garnished with rolls of bacon and hand boiled rice separately. Note. — The curry may be made hotter if wished, and a little chutney may be added. This may be cooked and served in an earthenware casserole. Time to cook, about \ hour. Sufficient for 5 or 6 persons. 1185. Turkey Legs, Devilled, 1 (Dinde a la Diable) Drumsticks of a turkey. | Salt. Black pepper. Oil or butter Mustard. | Cayenne.