Royal Victoria cook book

BOILED TURKEY.—Two cups bread crumbs, 25 oysters, 1 tablespoon butter, 1 tablespoon parsley (chopped), + small onion, 4 cloves, salt and pepper to taste, 1 quart stock. Draw and wipe the turkey inside and out with a damp towel. Drain the oysters, add them to the bread crumbs, then add the butter, parsley, salt and pepper. Mix all together. Fill and truss the turkey, place in a baking pan, spread the breast with butter, and put in a very quick oven to brown about 3 an hour. Taken from the oven, put in soup kettle with onion, cloves and stock, cover and let simmer for 2 hours. SAUCE FOR BOILED TURKEY.—One tablespoon butter, yolk of 1 egg, 1 tablespoon flour, salt and pepper to taste, $ pint of the liquor in which turkey was boiled. Put butter in frying pan to melt, add to it the flour, mix well, add liquor and stir till it boils; add salt and pepper. Take from the fire and add the beaten yolk of egg. GAME. In winter game may be kept two weeks without losing a particle of its natural flavor. Do not pick. VENISON.— Venison, like mutton, should be well hung in a cold, dry place. If venison is young, the hoof will be but slightly open ; if old, wide open. VENISON STEAKS BROILED.—As it requires but a short time to broil them, and they are not good unless very hot, see that everything is ready before broiling, and have platter and plates well heated. Put the dish in which they are to be served over a kettle of hot water, put in it a piece of butter size of a walnut, salt and 2 tablespoons of port wine, 1 tablespoon of currant jelly. Grease the bars of gridiron with suet, liy the steak on and broil over a quick fire, turning very often. Put them in the heated dish and turn twice in the mixture. ROAST PIGEONS.—Draw and singe and stuff with plum pudding, chestnuts or bread stuffing, place in baking pan, put 4 cup of water and 1 teaspoon of salt in the pan, place in a quick oven and bake 1 hour, basting at first with melted butter, afterward with their own gravy. When done serve on a long narrow platter in a row, add 1 tablespoon of butter to the pan of gravy and brown, 1 tablespoon of flour, and mix well; now add $ pint of boiling water, let boil, season with salt and pepper and serve in sauce boat. WILD. GOOSE, DUCK, ETC—May be parboiled 4 hour; then roast and serve with currant or apple jelly. POTTED PIGEONS.—Draw and clean. Break the leos just above the feet, leave enough below the joint to tie down to the tail, wash and wipe. If old, cover them with vinegar, spiced and flavored with onions, and let stand several hours. This makes them tender. Drain and wipe, stuff with bread crumbs, highly seasoned and moistened with butter. Dredge with salt, pepper and flour. Fry several slices of salt pork, cut 1 large onion fine and fry in the pork fat. Put the crisp fat in a stewpan, add the fried onion, then brown the pigeons all over in the fat left in the pan. Put them in the stewpan, add boiling water or stock enough to half cover them, add a pinch of herbs tied in a cloth, and a few slices of carrot. Simmer from 1 to 3 hours, till the pigeons are tender. Remove the fat from the broth, season to taste, thicken with browned flour and butter cooked together, strain over the pigeons and serve hot. Mrs. M. ATKINSON. AN EXCELLENT RECIPE FOR WILD FOWL.— One saltspoon of salt, { cayenne, 1 dessertspoon of lemon juice, 1 ditto pounded sugar, 2 ditto Harvey sauce, and 3 of port wine to be well mixed, heated and poured over the bird (after it has been cooked), having been previously sliced in several places so that the sauce may mix with it’s own gravy. Mrs. VANSITTART.