Grate a loaf of bread; chop a score or more of oysters fine; add nutmeg, pepper, and salt to your taste; mix it up into a light force-meat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs✪ Boiling a Turkey with Oyster Sauce ; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey; dredge it well with flour; put it in a kettle of cold water ; cover it, and set it over the fire ; as the scum begins to rise take it off ; let it boil very slowly for half an hour ; then take off your kettle, and keep it closely covered ; if it be of a middle size, let it st£^nd in the hot water h^,lf an hour ; the steam, being kept in, will stew it enough to make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls around, and serve it up with the rest of the sauce in a boat. N.B. — Set on the turkey early after breakfast, that it may stew as above. It is the best way to boil one to per- fection. Put it over the fire to heat just before you dish it up. To Boil a Turkey, with Egg Sauce. This is the most delicate and appetizing way in which a turkey can be served in the spring of the year. Make a stuffing for the craw of bread-crumbs, butter, pepper, and salt, with what seasoning of herbs you prefer, just as in case of a roast fowl; sew it in securely and enclose it in a cloth well dredged with flour ; put it to boil in cold water with a spoonful of salt in it, and water enough to cover it well; let it simmer two hours and a half, or, if small, a less tinae will do; when the hour for dishing comes take a pint of the water in which the fowl was boiled and put it in a stewpan, to make sauce; cream up VIRGINIA COOKERY-BOOK. 87 a quarter of a pound of butter with a table-spoonful of flour, and add them gradually to the broth, and l^t t^em boil together for about five minutes ; lastly, add six hard- boiled eggs✪ Boiling a Turkey with Egg Sauce chopped up in small bits ; serve the greater portion of the sauce in a boat, but pour some of it over the turkey in the dish ; and if one or two more eggs are sliced into rings and added as an additional garnishing it is all well. N.B. — ^The water }n which the turkey has been boiled make^ a nice soup, if thickened with a little flour, flavored with salt, pepper, celery, or parsley, and half a pint of Carolina rice boiled in it until the grains are thoroughly done. To Roast a Goose. . Wash it, and rub the inside with onion ; make a stuff- ing of light bread-crumbs, a table-spoonful of butter, an onion peeled and chopped up fine, with a few sage-leaves rubbed up to powder, salt, and pepper. Put it at first at a distance from the fire, and by degrees draw it nearer. A sheet of paper should be skewered over the breastbone well, and when the breast is rising take it off. Be care- ful to serve before the breast falls. The proper accom- paniment for a roast goose is a brown gravy nicely thick- ened and skinmied, with a bowl of apple sauce, the recipe for which is given elsewhere. The Epicure's Impbovement to Roast Goose. One table-spoonful of made mustard, a half-teaspoonf ul of Cayenne pepper, and three table-spoonfuls of red wine✪ The Epicure's Improvement to Roast Goose; pour it hot into the body of the goose, by a slit in the apron, just before sending to the table. It gives a fine flavor to the sage-and-onioq with which the goose has already been dressed. 88 VIRGINIA COOKERY-BOOK. To Roast a Goosk before a Range or in a Stovb. Follow the same directions as given for turkey (p. 84), as to the arrangement of the fowl in the pan and the allowance of time. Be particular as to time ; for, while few persons like rare meat, an overdone goose or duck is extremely tasteless. To Roast Grown Pullets.

AI-modernized reading of the original text

Grate a loaf of bread; chop a score or more of oysters fine; add nutmeg, pepper, and salt to your taste; mix it up into a light force-meat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs ; stuff the craw with it, and make the rest into balls and boil them; sew up the turkey; dredge it well with flour; put it in a kettle of cold water ; cover it, and set it over the fire ; as the scum begins to rise take it off ; let it boil very slowly for half an hour ; then take off your kettle, and keep it closely covered ; if it be of a middle size, let it stand in the hot water half an hour ; the steam, being kept in, will stew it enough to make it rise, keep the skin whole, tender, and very white; when you dish it, pour on a little oyster sauce, lay the balls around, and serve it up with the rest of the sauce in a boat. N.B. — Set on the turkey early after breakfast, that it may stew as above. It is the best way to boil one to perfection. Put it over the fire to heat just before you dish it up. To Boil a Turkey, with Egg Sauce. This is the most delicate and appetizing way in which a turkey can be served in the spring of the year. Make a stuffing for the craw of bread-crumbs, butter, pepper, and salt, with what seasoning of herbs you prefer, just as in case of a roast fowl; sew it in securely and enclose it in a cloth well dredged with flour ; put it to boil in cold water with a spoonful of salt in it, and water enough to cover it well; let it simmer two hours and a half, or, if small, a less tinae will do; when the hour for dishing comes take a pint of the water in which the fowl was boiled and put it in a stewpan, to make sauce; cream up a quarter of a pound of butter with a table-spoonful of flour, and add them gradually to the broth, and let them boil together for about five minutes ; lastly, add six hardboiled eggs chopped up in small bits ; serve the greater portion of the sauce in a boat, but pour some of it over the turkey in the dish ; and if one or two more eggs are sliced into rings and added as an additional garnishing it is all well. N.B. — ^The water }n which the turkey has been boiled make^ a nice soup, if thickened with a little flour, flavored with salt, pepper, celery, or parsley, and half a pint of Carolina rice boiled in it until the grains are thoroughly done. To Roast a Goose. . Wash it, and rub the inside with onion ; make a stuffing of light bread-crumbs, a table-spoonful of butter, an onion peeled and chopped up fine, with a few sage-leaves rubbed up to powder, salt, and pepper. Put it at first at a distance from the fire, and by degrees draw it nearer. A sheet of paper should be skewered over the breastbone well, and when the breast is rising take it off. Be careful to serve before the breast falls. The proper accompaniment for a roast goose is a brown gravy nicely thickened and skinmied, with a bowl of apple sauce, the recipe for which is given elsewhere. The Epicure's Impbovement to Roast Goose. One table-spoonful of made mustard, a half-teaspoonf ul of Cayenne pepper, and three table-spoonfuls of red wine; pour it hot into the body of the goose, by a slit in the apron, just before sending to the table. It gives a fine flavor to the sage-and-onion with which the goose has already been dressed. To Roast a Goosk before a Range or in a Stovb. Follow the same directions as given for turkey (p. 84), as to the arrangement of the fowl in the pan and the allowance of time. Be particular as to time ; for, while few persons like rare meat, an overdone goose or duck is extremely tasteless. To Roast Grown Pullets.

Records on this page

Roasting a GooseRoasting a TurkeyBoiling a Turkey with Oyster SauceBoiling a Turkey with Egg SauceThe Epicure's Improvement to Roast Goose

Virginia Cookery-book