it. If large, it requires three hours; if small, only one to cook it. Pork must be cooked slowly and very thoroughly.
Roast Turkey.
Wash the outside and inside very clean. Take bread crumbs, grated or chopped, about enough to fill the turkey, chop a bit of salt pork, the size of a good egg, and mix it in, with butter, the size of an egg, pepper, salt, and sweet herbs to your taste. Then beat up an egg and work in. Fill the crop and the body, sew them up, and tie the legs and wings, and spit them. Set it where it will gradually heat, and turn it once or twice, while heating, for fifteen minutes. Then put it up to the fire, and allow about twenty-five minutes for each pound. Turkey must be cooked very thoroughly. It must roast slowly at first, and be often basted with butter on a fork. Dredge it with flour just before taking it up, and let it brown.
Put the inwards in a skillet to boil for two hours, chop them up, season them, use the liquor they are boiled in for gravy, and thicken it with brown flour, and a bit of butter, the size of a hen’s egg. This is the giblet sauce. Take the drippings, say half a pint, thickened with a paste, made of a tablespoonful of brown, or white flour, and let it simmer five minutes, and then use it for thin gravy.
Roast Goose.
A goose should be roasted in the same manner as a turkey. It is better to make the stuffing of mashed potatoes, seasoned with salt, pepper, sage, and onions, to the taste. Apple sauce is good to serve with it. Allow fifteen minutes to a pound, for a gosling, and twenty or more for an older one. Goose should be cooked rare.
Roast Chickens.
Wash them clean outside and inside, stuff them as directed for turkeys, baste them with butter, lard, or drippings, and roast them about an hour. Chickens should be cooked thoroughly. Stew the inwards till tender, and till there is but little water, chop them and mix in gravy from the dripping-pan, thicken with brown flour, and season with salt, pepper, and butter. Cranberry, or new-made apple sauce, is good with them.
Roast Ducks.
Wash the ducks, and stuff them with a dressing made with mashed potatoes, wet with milk, and chopped onions, sage, pepper, salt, and a little butter, to suit your taste. Reserve the inwards to make the gravy, as is directed for turkeys, except it should be seasoned with sage and chopped onions. They will cook in about an hour. Ducks are to be cooked rare. Baste them with salt water, and before taking up, dredge on a little flour and let it brown.
Green peas and stewed cranberries are good accompaniments.
Canvass-back ducks are cooked without stuffing.
Wild ducks must be soaked in salt and water the night previous, to remove the fishy taste, and then in the morning put in fresh water, which should be changed once or twice.
Mutton and Beef Pie.
Line a dish with a crust made of potatoes, as directed in the Chicken Pot Pie. Broil the meat ten minutes, after pounding it till the fibres are broken. Cut the meat thin, and put it in layers, with thin slices of broiled salt pork, season with butter, the size of a hen’s egg, salt, pepper, (and either wine or catsup, if liked); put in water till it nearly covers the meat, and dredge in considerable flour, cover it with the paste, and bake it an hour and a half if quite thick. Cold meats are good cooked over in this way. Cut a slit in the centre of the cover.
Chicken Pie.
Joint and boil two chickens in salted water, just enough to cover them, and simmer slowly for half an hour. Line a dish with raised or potato crust, or pie crust, then put the chicken in layers, with thin slices of broiled pork, butter, the size of a goose egg, cut in small pieces. Put in enough of liquor, in which the meat was boiled, to reach the surface, salt and pepper each layer, dredge in a little flour, and cover all with a light, thick crust. Ornament the top with the crust, and bake about one hour in a hot oven. Make a small slit in the centre of the crust. If it begins to scorch, lay a paper over a short time.
Mutton Haricot.
Make a rich gravy by boiling the coarser parts for the liquor, and seasoning with pepper, spice, and catsup. Cut into the gravy, carrots, parsnips, onions, and celery, boiled tender; then broil the mutton, first seasoning it with salt and pepper, put them into the gravy, and stew all about ten minutes. Garnish with small pickles.
To Cook a Shoulder of Lamb.
Check the shoulder with cuts an inch deep, rub on first butter, then salt, pepper, and sweet herbs, over these put the yolk of an egg and bread crumbs, and then bake or roast it a light brown. Make a gravy of the drippings, seasoning with pepper, salt, and tomato catsup, and also the grated rind and juice of a lemon; thicken with a very little flour.
Rice Chicken Pie.
Line a pudding dish with slices of broiled ham, cut up a boiled chicken, and nearly fill the dish, filling in with gravy or melted butter; add minced onions if you like, or a little curry powder, which is better. Then pile boiled rice to fill all interstices, and cover the top quite thick. Bake it for half or three quarters of an hour.
Potato Pie.
Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking dish. Lay upon it slices of cold meats of any kind with salt, pepper, catsup, and butter, or gravy. Put on another layer of potatoes, and then another of cold meat as before. Lastly, on the top put a cover of potatoes.
Bake it till it is thoroughly warmed through, and serve it in the dish in which it is baked, setting it in, or upon another.
CHAPTER V.
FRIED AND BROILED MEATS.
General Remarks.
It is best to fry in lard not salted, and this is better than butter. Mutton and beef suet are good for frying. When the lard seems hot, try it by throwing in a bit of bread. When taking up fried articles, drain off the fat on a wire sieve.
A nice Way of Cooking Calf’s or Pig’s Liver.
Cut it in slices half an inch thick, pour on boiling water and then pour it off entirely, then let the liver brown in its own juices, turning it till it looks brown on both sides. Take it up and pour into the frying-pan enough cold water to make as much gravy as you wish; then sliver in onion, cut fine, add a little salt and nutmeg, and a bit of butter to season it, let it boil up once, then put back the liver for a minute, and then set it on the table.
Fried Veal Cutlets.
Take half a pint of milk, add a well-beaten egg, and flour enough to make a batter. Fry the veal brown in some sweet lard, then dip it in the batter and fry again till brown. Drop in some spoonfuls of batter, to fry after the veal is taken up, and put them on the top of the veal. Then put a little thin flour
