Twentieth century home cook book

Beat fine a quarter of an ounce of mace, a quarter of an ounce of cloves and one large nutmeg. Mix spices together, adding a teaspoonful of salt and a teaspoonful of black pepper. Then mix herbs and spice well into the breadcrumbs, and add by degrees three or four beaten eggs, to hold the ingredients together. Proceed to stuff the turkey, beginning at the wings • next do the body, and then the thighs. Stuff very tightly, form the turkey into its natural shape by filling out properly the wings, breast and body. When you have stuffed the body, sew and skewer the bird into the usual shape in which they are trussed ; so that, if skilfully done, it will look as natural as if it had not been boned. Tie it well with tape and bake at least three hours, basting frequently with fresh butter. Make a gravy of the giblets, chopped and stewed in a little water. When done, add to it the gravy that is in the dish about the turkey (having first skimmed off the fat), and just before you remove from the fire, add two beaten yolks of eggs, with a glass of white wine stirred into the gravy. If turkey is to be eaten cold, drop tablespoonfuls of cranberry jelly (or currant) in the dish over and around it. A young roasting pig is very nice prepared in the same manner JELLIED TURKEY. With a sharp knife cut the skin down the center of the back and raise the flesh carefully on either side until the legs and wings are reached, when - . POL'LTRY. 12f> extra care is necessary to remove the bones without cutting the skin. Care is again required when detaching the breast bone from the skin. When this is done the whole body may be easily taken out entire. Restore the turkey as nearly as possible to its original form by filling the legs, wings and body with force-meat. Sew up, truss and put on to roast. Make little stock of the bones and giblets, to be used in the jelly. TO MAKE THE JELLY. Take one cow heel, one large shank of beef, five pounds of knuckle of veal, two onions, a bouquet of sweet herbs ; put all on to boil in six quarts of water, with salt and spices. Carefully remove the scum as it rises ; let it boil seven hours ; strain and set away to cool. When cold remove the fat; turn the jelly into the stewpan, being careful to leave the sediment; add the stock from the turkey bones, also the gravy which came from the turkey while roasting ; the whites and shells of six eggs. Set on the fire ; when it boils draw it aside and let it stand fifteen or twenty minutes. Run through a flannel jelly bag, and season with Worcester sauce. Place the turkey in a mould in which you have previously put a small quantity of the jelly to form ; pour in the rest and set away to cool. When required, turn out on a platter. GALANTINE OF TURKEY. Procure a fat young turkey. Bone in the same manner as directed for boned turkey. Turn the legs and wings inside out, and draw them inside the turkey. Bone a young chicken ; dredge both with salt and pepper. Put the chicken inside the turkey. Mix one pound of lean ham chopped fine one cup of fine cracker crumbs and three eggs. Season with herbs ; make into a roll and put inside the chicken. Pull the skin of the turkey together and sew up; then form the mass into an even roll. Wrap securely in a cloth and tie. Put the fragments of turkey and chicken in a soup kettle, with one small onion, one carrot sliced, few cloves, a little parsley thyme and sweet marjoram. Cover with cold water; let it boil gently a short time, and then let it simmer for at least four hours. Remove from the fire and let remain in liquor until it cools ; then place on a large dish, put a weight on the top and let it stand all night. In the morning remove the cloth, brush the galantine with beaten egg and cracker crumbs, and put in a hot oven to brown. Let it stand until very cool. Garnish with aspic jelly. MARBLED TURKEY, PRESSED.