Cassell's dictionary of cookery

Truss the bird firmly, and lay it in a stewpan just large enough to hold it, with two shallots, a small onion stuck with one clove, a bunch of parsley, half a blade of mace, a dozen peppercorns, and a clove of garlic if the flavour is Uked. Cover the bird with white stock, and let it simmer very gently until it is half done ; then add two glassfuls of sherry, and simmer again until done enough. Lift it upon a dish, and let it cool. Strain the gravy, and boil it again until it is so much reduced that it wiU jelly. Strain it once more, and, if necessary, clear with white of egg, according to the directions given f';r clarifying jelly. Glaze the turkey with this, and sei-ve on a napkin garnished with parsley, cut lemon, beetroot, &c. If the turkey is to be cut up into pieces convenient for serving, divide it while the bird TUB, ( 1007 ) Tim is warm. Lay the pieces neatly on the dishes, and allot to each dish an equal share of white and brown meat, small pieces of stuffing, and of hver. Cut the heart, neck, and gizzard into small pieces, and put them into a stewpan with any trimmings that there may be, the gravy that dropped from the bird when it was roasted, and a calf's foot or a little piece of the knuckle of veal, so as to form a stock that will jelly when cold. Let all simmer gently to- gether for three or four hours ; strain the stock, skim the fat from the top, put it into a clean saucepan, and mix smoothly with it as much flour as will form a paste. Stii' this quickly over the fire for two or three minutes till it is lightly browned; add the strained stock gradually, some pepper and salt, and also a little claret, ketchup, or any other flavouring. Pour some of this sauce over the pieces of turkey in each dish, so that they shall be lightly covered with it. Let them cool and stiffen before removing them. Garnish with fresh parsley before ser\-ing. The thighs of the turkey are sometimes reserved for broiling. Time,' two hours to stew a good-sized titrkey. Probable cost, uncertain. ^ Turkey, Forcemeat for.— Shied very finely four ounces of beef suet or beef marrow ; add four ounces of finely-grated bread-crumbs, a quarter of an ounce of mixed savoury herbs, of which two-thirds should be parsley and the remainder sweet marjoram or lemon thyme, a quarter of an ounce of fresh lemon-rind finely grated, and a little nutmeg, pepper, salt, and cajeTine. Mix these ingredients thoroughly, and bind them together with the yolks and white of two eggs. A large turkey will require double the quantity of forcemeat which the above ingredients will make, and many cooks use equal weights of sausage-meat and force- meat well mixed together. Or shred finely four ounces of beef suet, and add four ounces of grated bread-crumbs, four ounces of lean undressed veal, a quarter of an ounce of chopped parsley, a pinch of powdered thyme, a shallot finely minced, and a little pepper, salt, and powdered mace. Pound the ingredients thoroughly, and bind the mixture together with the unbeaten yolk of an egg. Or mix the above ingredients, and add a dozen bearded oysters finely minced, and a filleted anchovy, or two ounces of dressed lean ham or tongue finely grated. Tinned oysters may be used instead of fresh ones. Oyster sauce should be used with this forcemeat, which is suitable for a boiled turkey. Time, twenty minutes to prepare.