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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Turkey. |
ROAST TURKEY WITH CHESTNUTS.--Truss a
turkey for roasting. Boil fifty
chestnuts until tender; take out
the meats and chop them very
fine. Take the marrow of two
marrow bones, cut into pieces,
and stuff the turkey with the
marrow and the chestnuts. Put a
buttered paper over the breast;
put it down to a good fire, and
baste it constantly while
roasting. Then take off the
paper, baste the turkey well with
butter, sprinkle a little salt
over it, and dredge it with flour
to froth it. When done, take it
up, pour over it a little
chestnut sauce, and serve with
brown gravy separately.
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DEVILLED TURKEY.--The wings and drumsticks
of cold turkey make the best
dish. Score them with a sharp
knife; season them highly with
salt, pepper, cayenne and dry
mustard; broil them over a hot
fire, put a little butter on
them, and serve hot, with a cut
of lemon or some vinegar.
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FRICASSEED TURKEY.--Cut up a small young
turkey, rinse it in cold water,
put it in a stew-pan, with water
to cover it; cover the stew-pan,
and set it over a gentle fire;
take off the scum as it rises;
add a teaspoonful of salt when it
is tender and white; add a small
teaspoonful of pepper; work a
tablespoonful of flour with
quarter of a pound of sweet
butter, stir it into a fricassee
by the spoonful. Dip a bunch of
parsley in hot water, chop it
small, and put it in the
stew-pan; cover it, and let it
simmer gently for fifteen or
twenty minutes; then serve with
boiled rice or mashed potatoes.
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| BOILED TURKEY.--Stuff the turkey as for
roasting; baste a thin cloth
about it, fitting closely; dredge
the cloth with flour to prevent
sticking to the fowl. It should
be filled with bread crumbs,
pepper, salt, thyme, hot water or
milk, and the beaten yolks of two
eggs; to this add two dozen
chopped oysters. Allow fifteen
minutes to a pound, and boil slowly.
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