The century cook book

Lamb Chops Saute with Peas. Trim the lamb chops neatly and evenly, place in a frying pan with a little butter, season with salt and pepper, and fry to a nice brown ; when done arrange on a platter alternating each chop with a nicely browned piece of toast; strain the water off a can of French peas, put in a pan with a piece of butter, season with salt and pepper, stir until hot, and pour in the middle of platter. Boiled Leg of Mutton. Select a nice leg of mutton, cut off the shank bone, wash and put in a pot with a handful of salt, cover with water and let it come to a boil, skim until clear; then set the pot Leg of Mutton. ^^ ^^c back part of the stove and let boil very slowly until tender; it will take from two to three hours. Serve with caper sauce or drawn butter gravy. The Capsicum. POULTRY AND GAME Turkey Stuffed with Oysters. Select a nice plump turkey, draw and wash thoroughly. Prepare stuffing in the following manner: Take a pint of oysters, put in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add half a cup of butter, a shredded onion and a spoonful of powdered thyme; let _____ all simmer to- Turkey Ready for Cooking. gether ; moisten three pints of stale bread crumbs with the oyster liquor, add the oysters and onion, break in three eggs, season with salt and pepper, and mix all thoroughly together; if the stuffing is too dry,add some milk; if otherwise,add m©re.bread crumbs; stuff the turkey, sew up the openings, take some butter in the hand and rub over the outside, dredge with salt, pepper- and flour, put in a pan with a pint of water, place in the oven and wash. No time can be given, as so much depends upon the age, size and condition of the fowl. A large turkey a year old will take as much, as three and a half, four, or even five hours of slow roasting; while a younger and smaller one may not require more than half that time. Baste every ten or fifteen minutes. Stuffed Turkey, Giblet Sauce. Stuff a turkey with the following dressing: Take stale bread and cut in pieces, The Sage. Poultry and Game 53 rub fine with your hands the soft part ; what you cannot rub fine put in a pan and pour boiling water over it, just enough to soften, not soak, cover closely until steamed, put with the crumbs, mix thoroughly with plenty of butter, pepper and salt, and a little sage or chopped onion to suit taste. While the turkey is roasting boil the gizzard of the turkey well done, put the liver and heart in hot water for a few minutes, then fry brown in a little butter; when this is done chop all together very fine, and set aside for use. When the turkey is done, put on a platter and set in a warm place, skim all the fat off the gravy in which the turkey was roasted, add the chopped giblets, thicken with a little chopped parsley just before serving. Turkey Stuffed •with Chestnuts. Put three dozen chestnuts in a pan, and bake in the oven; as the skin begins to crack take them out, skin and chop fine; put in a frying pan with a piece of butter, half an onion cut fine, and fry to a nice brown; put in a glass of port wine; mix enough soaked bread with the chestnuts to make the amount of stiffening wanted ; season with salt, add pepper, a little thyme; mix in four eggs and stuff the turkey. Roast as above.