The economical cook book

Gut off the meat from the bones in as large slices as it wiU allow, and quite thin, put any cold gravy left from the roast, into a sauce-pan, if not enough to form the sauce, add butter rubbed to a paste with a tablespoonful of brown flour, half a pint of water, season the meat with pepper, salt, and half a saltspoou of powdered mace, or a blade of mace in the gravy, and twe tablespoons of tomato catsup, or mushroom if preferred, put in the cold fowl, let it simmer gently for five minutes, then add a tablespoon of lemon juice and a glass of wine, boil up aud serve. Another way. Cut the meat from the bones as above, bi^ak up the boneS| put them in a stew-pan, with cold water to cover them, boil them an hour, strain out the bones ; season the meat with pep- POULTRY AND GAME. 73 p«tj salt, a very little grated nutmeg and a teaspoonfol of obopped parsley, add it to the broth, and when hot stir in a tablespoonfiBLl of fionr and the yolk of an egg mixed in half a ettp of xieh cream, add a piece of bntter the size of an egg, stir orer the fire until it thickens, and serve ; add any cold gravy you may have and leave out a little of the water. There should be very little broth. * Boned Turkey. Singe the turkey, draw it, wash it clean, wipe dry, and lay it on a dean oloth ; then with a sharp knife and your fingers take the bones firom the legs and thighs, twisting and breaking the joints, the same with the wings, then dlit the bird up the back from the neck to the rump, and with the knife and your fingers de- tach the meat j^m the bones, slowly and gradually, until you can draw out the whole carcass ; chop very fine two pounds of lean ham, grate two quarts of stale bread crumbs, mix the ham well through them, and add an onion chopped very fine, a tabl^ spoonful of chopped parsley, two teaspoonsfU of sweet maijorami one of sweet basil, half a salt«poonM of grated lemon-peel, the same of nutmeg, four hard-boiled eggs chopped fine, a small teaspoonful of black pepper, and six ounces of melted buttefi mix all well together, fill the body of the bird and sew it up the back, make it as nearly as possible the shape it was before you boned it, the body must be stuffed very tightly to do this, then put some of the dressing in the legs and wings where you re- moved the bones, truss it and secure it with the skewers so that the filling will not fall out, season the outside of the bird, and roast it slowly a quarter of an hour for every pound, basting it frequently, and covering with buttered paper if getting too brown. Prepare a jelly as follows : have ready three or four quarts of stock, that from boiled chickens is the best, ftom wkidk you have taken all the fat, bring it to a boil; whisk the wUtei and shells of two eggs in a basin with half a pint of cold water, stir this in the stock, bring it to a boil again, strain through a olean cloth, and add two boxes of Cox's gelatine that has beea soaked in cold water to cover, for an hour, stir this in wM 74 OOOKEBY FROM EXPERIENCE. ihoronghly dissolved, then lay tHe turkey breast down in a deep pan or mould, poor the jelly around and oyer it and set in • eool place for twen<y-four hours, turn it out on a large dish, breast upwards, and garnish and serve. * Boast Chickens.