Myra's cookery book

Quantities. Method. 4... Flour A pinch... Sprinkle over, stirring with a wmoden spoon. 5" Salt, pepper... ... Sprinkle over. 6... Let them simmer a moment. 7... Stock I teacup- ) ful [ Pour over all and let the sauce 8... Cream I teacup- ( simmer uncovered to thicken. ful ) g... Remains of Cut up into dice and throw into the cold roast fowl sauce. 10... ... Take the stewpan off the fire and let the contents get cold. II... Bread crumbs 4 oz. Prepare. 12... 13... Eggs Salt 2 yolks ... 1 Beat up in a basin. 14... ... ... Take a spoonful of the contents of the stewpan and roll into a ball. 15... ... ... Dip it into the bread crumbs, then iG... into the egg. Fry in butter or lard a nice brown. 17... ... Continue the operation till all the 18... Filed pars’ey contents of the stewpan are used up. Put round the dish and serve hot. 20— TO TRUSS A TURKEY. 1. 2. 3- A- 5- 6. 8. Pick and singe carefully. Break the leg-bones close to the feet. Hang it on a hook and draw out the strings from the thigh. Cut the neck off close to the back, but leave the crop-skin lon<T^ enough to turn over the back. ° Remove the crop, and with the middle finger loosen the liver and the gut at the throat end. Cut off the vent, remove the gut, take a crooked wire and pull out the gizzard, and the liver will easily follow. Take care not to break the gall bladder, if you do, it will entirely spoil the flavour of the bird by giving it a bitter taste which no washing wull remove. Do not break the gut joining the gizzard either, lest the inside should become gritty. MYRA'S COOKERY ROOK. i6o TO TRUSS A TURKEY— Q. Wipe the inside quite clean with a wet cloth. 10. Cut the breast-bone through on each side close to the back. 1 1. Draw the legs close to the crop. 12. Put a cloth on the breast and beat the breast-bone with a rolling pin till it lies flat. 13. Scald the feet, peel off the outer skin and cut away the claws, leave the legs on. 21. -TURKEY, roasted. Order. Ingreditnts. Quantities. Method. I... Turkey Hang from 5 to 14 days and truss according to preceding receipt. 2... Veal stuffing or sausage meat ... ... Fill the inside. 3-" Either sew the skin of the neck Over the back with a trussing needle, or fasten it with a very small skewer. 4... Run a long skewer into the pinion and thigh through the body, pass- ing it through the opposite pinion and thigh. 5... Put a skewer on the other side through the small part of the leg, close on the outside of the sides- man, and push it through. 6... Clean the liver and gizzard and tuck them between the pinions, turn the point of the pinions on the back. 7... String ... Pass a string over the points of the skewers and tie it securely at the back to keep the bird well trussed. 8... Buttered paper ... ... Cover the breast. 9... ... ... Place the bird on the spit or roast- ing-jack, and set it at some distance from a very bright fire. 10... , Keep the heat well to the breast. II... Butter i lb. ... Pul in the dripping pan and baste the bird with it. 12... ... ... ... Just before the turkey is done remove the paper. POULTRY. l6i TURKEY, roasted — {continued). Order. Ingredients. Quantities. Method. 13... Flour Dredge over. 14... Butter Baste so as to brown and froth the bird. 13...