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Classic
Cook Books
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page 10
The liquor that fresh meat, or poultry, is boiled in should be saved, as an
addition of vegetables, herbs and dumplings make a nourishing soup of it.
A large turkey will take three hours to boil--a small one half that time; secure
the legs to keep them from bursting out; turkeys should be blanched in warm milk
and water; stuff them and rub their breasts with butter; flour a cloth and pin
them in.
A large chicken that is stuffed should boil an hour, and small ones half that
time. The water should always boil before you put in your meat or poultry. When
meat is frozen soak it in cold water for several hours, and allow more time in
the cooking.
To Boil a Turkey.
Have the turkey well cleaned and prepared for cooking, let it lay in salt and
water a few minutes; fill it with bread and butter, seasoned with pepper, salt,
parsley and thyme; secure the legs and wings; pin it up in a towel; have the
water boiling, and put it in; put a little salt in the water; when half done,
put in a little milk. A small turkey will boil in an hour and a quarter; a
middle sized in two hours, and a large one in two and a half or three hours;
they should boil moderately all the time; if fowls boil too fast, they break to
pieces;--half an hour will cook the liver and gizzard, which should be put round
the turkey; when it is dished, have drawn butter, with an egg chopped and put in
it, and a little parsley; oyster sauce, and celery sauce are good, with boiled
turkey or chicken.
To Boil Beef Tongue, Corned Beef.
If the tongue is dry, let it soak for several hours put it to boil in cold
water, and keep it boiling slowly
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Classic
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