European and American cuisine

Turkey Curry. — Place a saucepan with 1 gill of fine-chopped onions and 1 ounce butter over the fire, cook 5 minutes; add Ys tablespoonful curry powder and 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful broth, 1 cupful milk, 1 even teaspoonful salt, and 1½ pint fine-cut turkey meat, cook slowly 10 minutes ; then serve in a border of rice. Silan Gurry of Turkey. — Exactly the same as in foregoing recipe, only adding 1 cupful fresh grated cocoanut and 1 gill of cream to it. Turkey Salad. — Cut remnants of cold cooked turkey into small pieces; put them with an equal amount of fine-cut table celery in a salad dish, add 2 fine-cut hard-boiled eggs ; then prepare following mayonnaise : Put 2 whole eggs into a small saucepan, beat them with an egg beater till very light ; add by degrees 1/4 cupful oil, then add slowly 4 tablespoonfuls white vinegar ; set the saucepan in hot water over the fire, and stir till it begins to thicken ; remove, place in cold water ; when perfectly cold add slowly 4 tablespoonfuls more oil ; then add 2 teaspoonfuls sugar, 1 teaspoonful salt, 1 tablespoonful French mustard, and lastly 1/8 pint of whipped cream (or 1/2 cupful unsweetened condensed milk). Mix some of the mayonnaise with the turkey meat and celery ; smooth it with a knife, cover with the same mayonnaise; lay a border of lettuce leaves around the edge of dish, and some hard-boiled eggs, cut into quarters, tastefully over the salad. This salad can also be made of cold roasted veal or chicken. Croquettes of Cold Turkey.— Cut remnants of cooked turkey into small pieces ; place a saucepan with 1 ounce butter over the fire, add 1 heaping tablespoonful flour, stir and cook 3 minutes ; then add 17^ cupful broth, 1 even teaspoonful salt, 6 whole peppers, and a bouquet, cook 5 minutes ; remove the bouquet and peppers, add 2 cupfuls turkey meat, and, if handy, 1/2 cupful fine-cut mushrooms, stir and cook 10 minutes ; add the yolks of 3 eggs, stir 2 minutes ; turn the contents on to a flat dish, and set in a cool place. Thirty minutes before serving, take small portions the size of an egg with a tablespoon from the mixture, dip into beaten egg, roll in fresh grated bread crumbs, and form into cork-shaped croquettes. Place a frying pan with good beef fat or lard over the fire, when hot put in as many croquettes as will conveniently lie in the pan ; fry to a fine golden color on all sides ; lay for a few minutes on blotting or brown paper ; then dress on a hot dish, and serve with bechamel sauce. Turkey and Oysters. — Take some roasted turkey bones and chop them fine into pieces ; place them in a saucepan, cover with cold water ; as soon as it boils add 1 sliced onion and a bouquet ; boil 40 minutes ; then strain off the broth. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour, cook 3 minutes ; add 1 pint of the broth, cook 2 minutes ; add 1 pint fine-cut cooked turkey meat, cover and cook 5 minutes. Scald 1/2 pint of oysters in their liquor, then drain them in a sieve, add the oysters to the turkey, cook 2 minutes ; add pepper and salt to taste, and serve on buttered toast.