Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

ander over the truffles. Mix them and let them stand until thoroughly cold. Fili the capon, make it a good shape, and sew both ends so the truffles will not come out. Cover with thin strips of larding pork. Wrap in a thick sheet of white paper which is well oiled, and bake in an oven for one hour and a half. Baste frequently with melted butter. Remove paper and pork. Serve with a gravy made of the strained liquid the capon was cooked in and a little broth. Desosades, a Jewish Take the livers of chickens or any other poultry and stew them gently in a little good gravy seasoned with a little onion, mushrooms, pepper, and salt. When the livers are tender, mince them on a pasteboard or in a mortar. Return them to the saucepan and stir in the yolks of one or two eggs, according to the quantity of liver. By the time the mixture is thick have rounds of toast ready on a hot dish and serve the minced liver upon the toast. Garnish with parsley. Chicken Liver Croquettes Cut the chicken livers in two and season with salt and pepper. Fold each piece of liver in a slice of bacon, cut very thin. Fasten with a small skewer and broil over a good fire for ten or fifteen minutes. Serve hot on a piece of hot toast after drawing out the skewers. Calf s liver may be cooked the same way if it is especially delicate and tender. Roast Turkey with Oysters Singe and clean a medium-sized tender turkey, wipe dry, and stuff with the f oUowing mixture : Four breakfast cupfuls of oyster cracker crumbs mixed with four breakfast cupfuls of bread crumbs. Stir in the liquor from five dozen oysters, one-half pound of melted butter, and two beaten eggs. Put in the oys- ters, season to taste, and stuff the turkej. Put the mixture in loosely so it will absorb the gravy. Wrap the turkey in a piece of heavy white buttered paper and roast in a hot oven. Baste it often with melted batter. About ten minutes before removing the bird from the oven take off the paper, sprinkle with flour and salt, and baste with butter to brown it. When cooked, place it on a hot dish. Prepare some brown saace with the Uquid in the dripping pan. Pour some around the turkey and serve the rest in a separate dish. Scalloped Turkey Remove all the meat from a cooked turkey, and chop it very fine. Break up the frame and bones, and add the fat, skin, etc, and cover with cold water. Cook down slowly. Butter the inside of a deep baking dish, put in a layer of fine bread crumbs, then a layer of turkey, then some bits of butter and bits of the turkey dressing, if you bave any, then another layer of bread crumbs, and so on until all is used. When you think the bones have boiled enough, strain, and thicken with browned flour and season to taste. Pour some into the dish. Then thickly spread fine bread crumbs moistened to a thick paste with the gravy over the entire dish. Cover with another dish, and bake for thirty minutes. Remove the extra dish, and when the top is a nice brown, serve. Devilled Turkey Lega Score and trim cooked turkey legs. Season them with salt and pepper. Rub them with some mustard and oil mixed to a paste. Broil over a clear fire. Turn often. When a nice brown, serve with a rich brown gravy poured over them. Virginia Boned Turkey