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Classic
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page 73
salt and onion--then boil it till the bread is quite soft, beat it well, put in
a quarter of a pound of butter, two spoonsful of thick cream, and put it in the
dish with the turkey.
TO BOIL FOWLS.
DUST the fowls well with flour, put them in a kettle of cold water, cover it
close, set it on the fire; when the scum begins to rise, take it off, let them
boil very slowly for twenty minutes, then take them off, cover them close, and
the heat of the water will stew them enough in half an hour; it keeps the skin
whole, and they will be both whiter and plumper than if they had boiled fast;
when you take them up, drain them, and pour over them white sauce or melted
butter.
TO MAKE WHITE SAUCE FOR FOWLS.
TAKE a scrag of veal, the necks of fowls, or any bits of mutton or veal you
have; put them in a sauce pan with a blade or two of mace, a few black pepper
corns, one anchovy, a head of celery, a bunch of sweet herbs, a slice of the end
of a lemon; put in a quart of water, cover it close, let it boil till it is
reduced to half a pint, strain it, and thicken it with a quarter of a pound of
butter mixed with flour, boil it five or six minutes, put in two spoonsful of
pickled mushrooms, mix the yelks of two eggs with a tea cup full of good cream
and a little nutmeg--put it in the sauce, keep shaking it over the fire, but
don't let it boil.
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