hang the bird on a hook in the wall, the hook passing through the break you have just made. (It is best to have the hook above you). Now, with all your strength, draw the sinews. This is a necessity, or the legs will be uneatable, This done, chop off the legs, cut off the neck near the back, just leaving enough skin to turn over it. Remove the crop, loosen liver, etc., at the neck end. Now cut off vent, remove gut and care- fully draw. Wash and dry with a clean cloth, cut the breast- bone through at both sides, close to the back, and Hatten it with the rolling pin. Firmly skewer the pinion at right side. through the bird until you reach the other. Press the legs close to the body, skewering at first and second joints. Pro- ceed to stuff, skewer over flap of skin, also that at neck. It is now ready for cooking. 117. Turkey (Roast). Having prepared the bird for dressing, stuff with aaa forcemeat, pack it up in thin slices of fat bacon, and over this a sheet of buttered paper, put in oven, basting frequently with butter. A quarter of an hour before it is done remove paper and bacon. Sprinkle with a little fine salt just before serving. Garnish with pork sausages and serve with a tureen of gravy. ‘Time for roasting, from two to three hours, accord- ing to size. 118. Forcemeat for Turkey. Take one part of finely shred suet, and two paits of bread crumbs, season with pepper, salt and powdered spices, sweet herbs, and finely minced parsley ; mix all well together, then add as many eggs as will bind the mixture into a stiff paste. 119. Gravy for Turkey. Mince an onion finely, fry it in butter to a dark brown, add three-quarters of a pint of good stock, pepper and salt to taste, a small piece of finely minced ham, a sprig of thyme, and parsley, and a little Worcester sauce. Let the whole boil five or ten minutes, stand on one side till needed, then strain into sauceboat. 120. Chestnut Sauce for Roast Turkey. Remove the outer skin from a number of chestnuts, care- fully excluding any that may be the least tainted. Put them to ‘% Game. pl. ke SB na ape ce ere ne wc a boil in salted water with a handful of coriander seeds anda couple of bay leaves. When thoroughly done, remove the outer skin and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chest- nut paste and sufficient -stock to get the sauce of the desired consistency, pepper and salt to taste ; pass through a hair sieve and serve. 121. turkey (Boiled). Cover the turkey with hot water and allow it to come slowly to a boil, then remove all scum ; by attending to this there is no need to boil the bird ina cloth. Allow to simmer one and a half hours, or a little longer. Serve with celery, oyster or mushroom sauce. 122, Turkey (Pulled), Divide the meat of the breast by pulling instead of cut- ting; then warm it in a spoonful or too of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter ; don’t boil it. The leg should be seasoned, scored and broiled, and put into a dish with the above round it. Cold chicken does as well. 123. Roast Haunch of Venison—lIngredients—Butter, salt, flour and water✪ Roast Haunch of Venison. Trim the joint neatly, wipe it well with a cloth, rub it over with butter, and sprinkle it with salt; then wrap it up in a sheet. of buttered kitchen paper. Make a paste with flour and water, roll it out to the thickness of about half an inch, wrap the joint in this, and close up all the openings carefully by wetting the edges of the sheet of paste; lastly, pack up the haunch into a sheet of well buttered paper, put in the oven for about three hours, basting occasionally, then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over it and some salt. Serve on a hot water dish.

AI-modernized reading of the original text

hang the bird on a hook in the wall, the hook passing through the break you have just made. (It is best to have the hook above you). Now, with all your strength, draw the sinews. This is a necessity, or the legs will be uneatable, This done, chop off the legs, cut off the neck near the back, just leaving enough skin to turn over it. Remove the crop, loosen liver, etc., at the neck end. Now cut off vent, remove gut and carefully draw. Wash and dry with a clean cloth, cut the breastbone through at both sides, close to the back, and Flatten it with the rolling pin. Firmly skewer the pinion at right side. through the bird until you reach the other. Press the legs close to the body, skewering at first and second joints. Proceed to stuff, skewer over flap of skin, also that at neck. It is now ready for cooking. 117. Turkey (Roast). Having prepared the bird for dressing, stuff with aaa forcemeat, pack it up in thin slices of fat bacon, and over this a sheet of buttered paper, put in oven, basting frequently with butter. A quarter of an hour before it is done remove paper and bacon. Sprinkle with a little fine salt just before serving. Garnish with pork sausages and serve with a tureen of gravy. ‘Time for roasting, from two to three hours, according to size. 118. Forcemeat for Turkey. Take one part of finely shred suet, and two parts of bread crumbs, season with pepper, salt and powdered spices, sweet herbs, and finely minced parsley ; mix all well together, then add as many eggs as will bind the mixture into a stiff paste. 119. Gravy for Turkey. Mince an onion finely, fry it in butter to a dark brown, add three-quarters of a pint of good stock, pepper and salt to taste, a small piece of finely minced ham, a sprig of thyme, and parsley, and a little Worcester sauce. Let the whole boil five or ten minutes, stand on one side till needed, then strain into sauceboat. 120. Chestnut Sauce for Roast Turkey. ReRemove the outer skin from a number of chestnuts, carefully excluding any that may be the least tainted. Put them to boil in salted waterer with a handful of coriander seeds anda couple of bay leaves. When thoroughly done, remove the outer skin and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste and sufficient -stock to get the sauce of the desired consistency, pepper and salt to taste ; pass through a hair sieve and serve. 121. turkey (Boiled). Cover the turkey with hot water and allow it to come slowly to a boil, then remove all scum ; by attending to this there is no need to boil the bird ina cloth. Allow to simmer one and a half hours, or a little longer. Serve with celery, oyster or mushroom sauce. 122, Turkey (Pulled), Divide the meat of the breast by pulling instead of cutting; then warm it in a spoonful or too of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter ; don’t boil it. The leg should be seasoned, scored and broiled, and put into a dish with the above round it. Cold chicken does as well. 123. Roast Haunch of Venison—lIngredients—Butter, salt, flour and water. Trim the joint neatly, wipe it well with a cloth, rub it over with butter, and sprinkle it with salt; then wrap it up in a sheet. of buttered kitchen paper. Make a paste with flour and water, roll it out to the thickness of about half an inch, wrap the joint in this, and close up all the openings carefully by wetting the edges of the sheet of paste; lastly, pack up the haunch into a sheet of well buttered paper, put in the oven for about three hours, basting occasionally, then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over it and some salt. Serve on a hot water dish.

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Roast Haunch of Venison

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