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Classic
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page 82
lemon-peel, a few oysters or an anchovy, a bit of butter some suet, and an egg:
put this into the crop, fasten up the skin, and boil the turkey in a floured
cloth to make it very white. Have ready a fine oyster-sauce made rich with
butter, a little cream, and a spoonful of soy, if approved; and pour it over the
bird; or liver and lemon-sauce. Hen birds are best for boiling, and should be
young.
To roast Turkey.
The sinews of the legs should be drawn, whichever way it is dressed. The head
should be twisted under the wing and in drawing it, take care not to tear the
liver, nor let the gall touch it.
Put a stuffing of sausage-meat; or if sausages are to be served in the dish, a
bread-stuffing. As this makes a large addition to the size of the bird, observe
that the heat of the fire is constantly to that part; for the breast is often
not done enough. A little strip of paper should be put on the bone, to hinder it
from scorching while the other parts roast. Baste well, and froth it up. Serve
with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few
crumbs, and a beaten egg to the stuffing of sausage-meat.
Pulled Turkey.
Divide the meat of the breast by pulling instead of cutting; then warm it in a
spoonful or two 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 the dish with the above round it. Cold chicken does as
well.
To boil Fowl.
For boiling, choose those that are not black-legged. Pick them nicely, singe,
wash, and truss them. Flour them, and put them into boiling water.--See time of
dressing page 81.
Serve with parsley and butter; oyster, lemon, liver, or celery sauce.
If for dinner, ham, tongue, or bacon, is usually served to eat with them; as
likewise greens.
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