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Classic
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page 57
until nicely browned on all sides, and about half an hour before it is done,
baste with butter alone and dredge with a little flour, which will give the
turkey a frothy appearance. When the turkey is dished, if there is much fat in
the pan, pour off most of it and add the giblets, together with the water in
which they have previously been cooked until tender, now stewed down to about a
pint; place one or two tablespoons flour (half of it browned flour) in a pint
bowl, mix smooth in a little cream or milk, and add to the gravy in the pan;
boil several minutes, constantly stirring and pour into a gravy tureen. Serve
with currant or apple jelly.
Doves a l'Anglaise.
Prepare four doves, put them in a kettle, cover them with pork slices, dilute
with strong bouillon of chicken, cover them with buttered paper, put the lid on
and boil until they become tender. Fry a piece of wheat bread, which ought to be
three inches high, two inches wide below and one inch at the top. Prepare
cauliflower, carrots and Turkish beans, as
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Classic
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