Cookery for every household

Take the remains of some cold turkey and remove all the flesh from the bones. Trim away any skin and gristle from the meat and mince it very finely, or put it through the mincing machine. Then weigh 1 lb. Break up the bones and put them into a saucepan along with any trimmings and skin. Cover these with cold water, and when they come to the boil add some flavouring vegetables, and simmer all together at least 1 hour. Then strain, and if necessary reduce to 1 quart. Add to this quart of stock, 2 oz. gelatine cut in pieces, the vinegar, and whites of eggs slightly beaten. Whisk over the fire until boiling and then strain like jelly. Now take two-thirds of this strained stock and put it into a clean saucepan with the minced turkey meat ; simmer the two together for a few minutes, add some shred pistachio nuts, pour into a wet mould and set aside until cold. Cool also the remainder of the jelly stock which was not used with the meat. When required, unmould the jellied turkey, chop the reserved jelly, and put it round. Serve with salad. Note. — The pistachio nuts may be omitted, and small sections of hard-boiled egg may be added. 1188. Turkey Ragout Cold turkey. A bunch of herbs. 1 onion. 1 carrot. 2 or 3 cloves. Cold water. oz. butter. 2 table - sps. chopped onion. 1 oz. flour. Seasoning. 2 table-sps. sherry or Marsala. Forcemeat balls. Take the remains of some cold cooked turkey, cut the flesh into small neat pieces free from skin and bone and weigh about 1 lb. Chop up the bones and When hares and rabbits are young the claws arc smooth, sharp, and pointed, the cleft in the jaws is narrow, the teeth small and white, and the ears soft and easily torn. The small nut under the paw should also be well developed. As the animal ages, the claws become rounded and rough, the cleft in the jaw deepens the front teeth become long and yellow, the ears tough and dry, and the little nut under the paw disappears. Rabbits, like poultry, should be used fresh. Choose one that is plump and short-necked, and with the flesh stiff and fresh, and without discoloration. Wild rabbits are generally preferred to tame ones, as they are considered to have a better flavour. The flesh of the tame rabbit is, however, whiter and more delicate. When a hare is required for roasting, choose a leveret, a young hare under a year old, as it will be more tender. An older animal is better for making soup or for jugged hare. For the keeping of hares and rabbits see under Larder (p. 31). To Paunch and Skin a Rabbit A rabbit should be paunched as soon as killed. Make a slit underneath and carefully remove the stomach and all the intestines, which must all be thrown away. Be particular to remove the piece of intestine which lies close to the tail and also any discoloured part. The rabbit should then be well wiped inside and hung up, if it is not required at once. To remove the skin : First chop off the ears, and the legs at the first joint. Then begin loosening the skin at the sides of the opening and draw it away from the flesh towards the hindlegs. Turn the skin of the legs inside out and pull it right off. Now draw the skin off the body and towards the shoulders, and skin the fore-legs in the same way. Remove the skin from the head very carefully, using the point of a sharp knife, and take out the eyes.