European and American cuisine

Cold Turkey in Jelly. — Chop the cold turkey meat very fine, put the cracked bones, skin, and gravy in a saucepan with 1 or 2 calf s or pig's feet or 1 pound of rind of fresh pork, cover with water ; add a bouquet and 2 onions ; boil until the feet fall apart. Then strain through a fine sieve, and reduce the liquor by boiling it down to 1 quart ; add Ys cup of vinegar, a little sugar, and the beaten whites of 2 eggs ; boil slowly 5 minutes, and strain through a jelly bag. Take an equal quantity of this jelly and fine-minced turkey meat, put them together over the fire, and let them simmer for a few minutes ; then pour it into a bowl, and set in a cool place. Put the remaining jelly into a separate dish. When ready to serve, cut it into slices and garnish with plain-chopped jelly. Turkey Ragout. — Cut the cold turkey meat into small square pieces. Put the cracked bones, scraps, and gravy in a saucepan, cover with water ; add a small bouquet, 1 onion, boil 1 hour ; then strain the broth through a fine sieve. Take for 1 quart of turkey meat, 2 fine-chopped onions, fry them in 1 spoonful butter light brown ; add 1 tablespoonful flour, stir until light brown ; add 1 pint of broth, season with 1 teaspoonful salt and Y^ teaspoonful pepper, and boil 5 minutes ; then put in the meat, and let simmer for 10 minutes. In the meantime prepare some meat balls : Chop 2 pork chops fine, add a little fine-minced turkey meat, Ys cupful bread crumbs, 2 tablespoonfuls water, Yg tablespoonful melted butter, and 1 egg ; season with salt and pepper. Shape the mixture into small balls, and boil them 6 minutes in salted water. Serve the ragout on a hot dish, and lay the meat balls around it Boned Turkey. — Singe, draw, and wash a fine plump young turkey of 8 pounds; cut off the feet to the first joints, also the wings and the neck close to the body ; bone it, cut the skin through to the bone the whole length of the back ; then loosen the fiesh from the bone with a small knife, first the one side, then the other, being careful not to make any holes in the skin. Make an incision from the first joint, then bone both legs ; bone the wings the same way, so that the entire skeleton is separated from the meat. Clean the skeleton and giblets, place them in a soup kettle over the fire, cover with cold water. Spread the turkey out on a napkin, the skin toward the napkin, and with a sharp knife cut away even slices from the breast and lay them on the thin parts, so that the turkey has an even thickness all over. Draw the legs and wings inside, season the inside with 1 tablespoonful salt and 1 teaspoonful