[Modern cookery, in all its branches

If restored to its form, instead of being rolled, it must be stewed gently for an hour, and may then be sent to table hot, covered with mushroom, or any other good sauce that may be preferred ; or it may be left until the following day, and served garnished with the jelly, which should be firm, and very clear and well-flavoured ; the liquor in which a calf’s foot has been boiled down, added to the broth; will give it the necessary degree of consistence. French cooks add three or four onions to these preparations of poultry (the last of which is called a galantine ) ; but these our own taste would lead us to reject. Rolled, 11 to 1£ hour, galantine, 1 hour. Ohs. — A couple of fowls, boned and rolled, make an excellent pie. TO BONE FOWLS FOR FRICASSEES, CURRIES, AND PIES. First carve them entirely into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone ; hold this with the fingers, and work the knife as directed in the receipt above. The remainder of the birds is too easily done to require any instructions. 2G7 TO ROAST A TURKEY. In very cold weather a turkey in its feathers will hang (in an airy larder) quite a fortnight with advantage ; and, however fine a quality of bird it may be, unless sufficiently long kept, it will prove not worth the dressing, though it should always be 'perfectly sweet when prepared for table. Pluck, Turkey for roasting, draw, and singe it with exceeding care ; wash, and then dry it thoroughly with clean cloths, or merely wipe the outside well, without wetting it, and pour water plentifully through the inside. Fill the breast with forcemeat (No. 1, Chapter VIII.), or with the finest sausage meat, highly seasoned with minced herbs, lemon-rind, mace, and cayenne. Truss the bird firmly, lay it to a clear sound fire, baste it constantly and bountifully with butter, and serve it when done with good brown gravy, and well-made bread sauce. An entire chain of delicate fried sausages is still often placed in the dish, round a turkey, as a garnish. It is usual to fold and fasten a sheet of buttered writing paper over the breast to prevent its being too much coloured : this should be removed twenty minutes before the bird is done. The forcemeat of chestnuts (No. 15, Chapter VIII.) may be very advantageously substituted for the commoner kinds in stuffing it, and the body may then be filled with chestnuts, previously stewed until tender in rich gravjT, or simmered over a slow fire in plenty of rasped bacon, with a high seasoning of mace, nutmeg, and cayenne, until they are so ; or, instead of this, well-made chestnut sauce, or a dish of stewed chestnuts, may be sent to table with the turkey. Obs. 1. — Baron Liebig’s improved method of5 roasting will be found at o 171, and can be followed always instead of the directions given here. 1 \ to hours. Obs . 2. — A turkey should be laid at first far from the fire, and drawn nearer when half done, though never sufficiently so to scorch it ; it should be well roasted, for even the most inveterate advocates of under - dressed meat will seldom tolerate the taste or sight of partially-raw poultry TO BOIL A TURKEY.