and draw the bone out. When both legs are bone-
less, follow along the back, breast and wings.
The neck is more difficult, but get it out nicely as
you can. Now your turkey is one shapeless lump,
but begin stuffing at the neck, from the inside,
having tied the skin securely to prevent escape,
fill out the wings, breast, body and legs ; now sew
up the skin, bandage it in a shapely manner, with
strips of muslin, not too light for fear of the stuff-
ing swelling and bursting the skin ; salt and pepper
the outside and steam until perfectly tender. If it
is an old chap, steam it 4 or 5 hours. When done
put a tin plate and a couple of flat-irons on to press
until cold, then cut in nice thin slices.
NO. 2.
Buy a turkey, one that has not been drawn, so
as to have no openings in it if possible; if drawn,
sew up the openings firmly before boning.
Chickens 2.
Beef tongue i.
Oysters i can.
Fresh lean side pork I pound✪ Stuffed Turkey.
Have the turkey frozen and thawed ; the tongue
boiled and skinned ; the pork roasted ; the oysters
taken out of the liquor; the chickens cut in small
pieces, and put on to boil with just water enough
to cover. Lay the turkey on its breast, cut off the
legs and wings at first joint, cut down the whole
length of the back, and with a sharp knife, scrape
the meat at each side, from the bones, throw the
COOKING DIVISION. 25 I
bones in with the chickens to boil. Now for the
fining: First lay the whole tongue to form the
breast, clear all the chicken meat from the bones,
cut the pork in small pieces, fill up your turkey,
legs, wings and all (first tying ends of legs and
wings tight), with chicken, pork and oysters, and a
little dressing; have the chicken liquor well boiled
and seasoned, strain it into the turkey and it will
form a jelly. Sew up the turkey firmly, turn it
over and shape it nicely with the hands, tie a cord
tightly to the neck, and draw it round and tie it
tigh ly to the right wing close to the body, tie
down the legs and wings, inserting skewers if you
have them, sew around it a piece of strong cloth,
and steam or roast, and leave the cloth on till cold.
Carve cold in round, thin slices commencing at the
neck.
BOILED GOOSE.
Dress and singe, put in a deep dish, cover with
boiling milk and leave over night; in the morning
wash off the milk, and put the goose into cold
water on the fire. When boiling hot take it off,
wash it with warm water and dry with a cloth.
This process takes out the oil. Fill the body with
a dressing of bread crumbs, sear.oned with pepper,
salt, butter and chopped onions, if relished, and a
little sage✪ Boiled Goose. Put the goose into cold water and
boil gently until tender. Serve with giblet sauce,
and with pickles or acid jelly.
252 DOMESTIC GUIDE.
NO. 2.
Page 83 · 2 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
and draw the bone out. When both legs are boneless, follow along the back, breast and wings. The neck is more difficult, but get it out nicely as you can. Now your turkey is one shapeless lump, but begin stuffing at the neck, from the inside, having tied the skin securely to prevent escape, fill out the wings, breast, body and legs ; now sew up the skin, bandage it in a shapely manner, with strips of muslin, not too light for fear of the stuffing swelling and bursting the skin ; salt and pepper the outside and steam until perfectly tender. If it is an old chap, steam it 4 or 5 hours. When done put a tin plate and a couple of flat-irons on to press until cold, then cut in nice thin slices.
NO. 2.
Buy a turkey, one that has not been drawn, so as to have no openings in it if possible; if drawn, sew up the openings firmly before boning.
Chickens 2.
Beef tongue i.
Oysters i can.
Fresh lean side pork I pound.
Have the turkey frozen and thawed ; the tongue boiled and skinned ; the pork roasted ; the oysters taken out of the liquor; the chickens cut in small pieces, and put on to boil with just water enough to cover. Lay the turkey on its breast, cut off the legs and wings at first joint, cut down the whole length of the back, and with a sharp knife, scrape the meat at each side, from the bones, throw the
bones in with the chickens to boil. Now for the filling: First lay the whole tongue to form the breast, clear all the chicken meat from the bones, cut the pork in small pieces, fill up your turkey, legs, wings and all (first tying ends of legs and wings tight), with chicken, pork and oysters, and a little dressing; have the chicken liquor well boiled and seasoned, strain it into the turkey and it will form a jelly. Sew up the turkey firmly, turn it over and shape it nicely with the hands, tie a cord tightly to the neck, and draw it round and tie it tightly to the right wing close to the body, tie down the legs and wings, inserting skewers if you have them, sew around it a piece of strong cloth, and steam or roast, and leave the cloth on till cold. Carve cold in round, thin slices commencing at the neck.
BOILED GOOSE.
Dress and singe, put in a deep dish, cover with boiling milk and leave over night; in the morning wash off the milk, and put the goose into cold water on the fire. When boiling hot take it off, wash it with warm water and dry with a cloth. This process takes out the oil. Fill the body with a dressing of bread crumbs, sear.oned with pepper, salt, butter and chopped onions, if relished, and a little sage. Put the goose into cold water and boil gently until tender. Serve with giblet sauce, and with pickles or acid jelly.
NO. 2.
Records on this page
Stuffed TurkeyBoiled Goose