Boil two fowls until they are so tender that the meat parts readily from the bone when you stick in a fork. When the meat is cold cut it in small dice or squares. Heat a pint of milk in a double-boiler and to it add half a pound of butter into which you have rubbed and beaten two table- spoons of flour. Stir the butter and milk till boiling hot, take from the fire, and stir in half a teaspoon of salt, a dash of cayenne, a dash of nutmeg, and the yolks of six eggs. 134 THE HOME COOK BOOK which you have previously well beaten. Put the diced chicken meat in a saucepan, pour the mixture over it, heat, but do not boil, and just before serving stir in a pint of sherry✪ Chicken Terrapin. A dish to go well with this is creamed potatoes. TO BONE A TURKEY Have a tender turkey, singe, draw, wash, and wipe it dry. Lay it before you, and have a sharp, narrow-pointed knife. Scrape the flesh from the bone ; do not cut it. Begin by going round the neck and shoulders and wings, taking off all the flesh from the bone, and pushing it before the knife as you proceed. Work the knife slowly and gradually, and do not break the skin. When the flesh has been completely cut from the bone, pull the neck and draw the whole skeleton out, leaving the flesh, which will be shapeless. Fill out the bird to its own size by stuffing the legs and wings, and then the body, with the following forcemeat. Tie and truss it for cooking, and follow the directions given under "Roast Turkey" for the roasting. STUFFING FOR BONED TURKEY Chop to a mince five hard-boiled eggs. To them add five slices of a ham which you have minced, and the slices of a whole tongue. Put in a few pieces of salt pickled pork and finish out with breadcrumbs. For seasoning you will need butter, salt and cayenne. If your taste permits it, use onions, thyme, sweet marjoram, celery seed, sweet basil, parsley, or other seasoning. TURKEY LOAF Cold turkey may be made up with cold ham, as described under "Veal Loaf.'' ROAST TURKEY Choose a fat turkey, draw and singe it. Save the giblets, that is the heart, liver and gizzard. Wash and clean them. POULTRY AND GAME 135 and set over to boil. While they are cooking make the force- meat or stuffing. A common forcemeat for turkey is made of breadcrumbs, broken tine, well seasoned with salt and pepper, and, if your taste is pleased with it, also with sage. Butter should be added to give smoothness. When the gib- lets are tender — they may take some time to cook — take them from, the saucepan, put them in a chopping bowl, and mince. Add them to the breadcrumbs, and add also the little liquor in which they have been cooked. When you have thoroughly mixed the ingredients named above you have a good turkey stuffing or forcemeat.

AI-modernized reading of the original text

Boil two fowls until they are so tender that the meat parts readily from the bone when you stick in a fork. When the meat is cold cut it in small dice or squares. Heat a pint of milk in a double-boiler and to it add half a pound of butter into which you have rubbed and beaten two tablespoons of flour. Stir the butter and milk till boiling hot, take from the fire, and stir in half a teaspoon of salt, a dash of cayenne, a dash of nutmeg, and the yolks of six eggs. which you have previously well beaten. Put the diced chicken meat in a saucepan, pour the mixture over it, heat, but do not boil, and just before serving stir in a pint of sherry. A dish to go well with this is creamed potatoes. TO BONE A TURKEY Have a tender turkey, singe, draw, wash, and wipe it dry. Lay it before you, and have a sharp, narrow-pointed knife. Scrape the flesh from the bone ; do not cut it. Begin by going round the neck and shoulders and wings, taking off all the flesh from the bone, and pushing it before the knife as you proceed. Work the knife slowly and gradually, and do not break the skin. When the flesh has been completely cut from the bone, pull the neck and draw the whole skeleton out, leaving the flesh, which will be shapeless. Fill out the bird to its own size by stuffing the legs and wings, and then the body, with the following forcemeat. Tie and truss it for cooking, and follow the directions given under "Roast Turkey" for the roasting. STUFFING FOR BONED TURKEY Chop to a mince five hard-boiled eggs. To them add five slices of a ham which you have minced, and the slices of a whole tongue. Put in a few pieces of salt pickled pork and finish out with breadcrumbs. For seasoning you will need butter, salt and cayenne. If your taste permits it, use onions, thyme, sweet marjoram, celery seed, sweet basil, parsley, or other seasoning. TURKEY LOAF Cold turkey may be made up with cold ham, as described under "Veal Loaf.'' ROAST TURKEY Choose a fat turkey, draw and singe it. Save the giblets, that is the heart, liver and gizzard. Wash and clean them. and set over to boil. While they are cooking make the forcemeat or stuffing. A common forcemeat for turkey is made of breadcrumbs, broken fine, well seasoned with salt and pepper, and, if your taste is pleased with it, also with sage. Butter should be added to give smoothness. When the giblets are tender — they may take some time to cook — take them from, the saucepan, put them in a chopping bowl, and mince. Add them to the breadcrumbs, and add also the little liquor in which they have been cooked. When you have thoroughly mixed the ingredients named above you have a good turkey stuffing or forcemeat.

Records on this page

Chicken Terrapin

The home cook book