Rensselaer Union, Volume 9, Number 10, Rensselaer, Jasper County, 23 November 1876 — A Chapter on Turkeys. [ARTICLE]

A Chapter on Turkeys.

Turn most edible and savory of the do-' tnestlc fowlß was originally brought to us from Mexico. It forms the most prominent dish at every American Thanksgiving dinner. A good “ famous dinner” is incompleteJwithout it, and the hard working mechanic, when he invites a few friends to Wx-OccfrloM tre*» lb set tbls luscious bird beforfe them: • At the big dinners of politicians or the -gatherings of great and intellectual men, the inetfUUe* turkey hold* its own; W the center dish of the main course. As the season is Just at hand yhen this proud felloWasAerts his position as first and foremost in the tastes of American epicures, wo will give a . few .methods for The bird should be well singed and freed thoroughly drawn by opening one side just below the breast bone.' Be sure to taker everything out that is inside, not forgetting the parts lying between the ribs, or the “soul.” Wipe diy. after washing well in cold watef. Then dip the turkey two seconds info boiling water, and immediately two seconds into ice-wator. This will give It a very plump appearance. Cut the neck off close to the body, leave the Skin longer, draw it up over the neck and tie; also tie the legs close to the sides, having cut off the first joint. Fasten the wings to the aides with fine skewers, having cut off the pinions. Put the gizzard, liver, heart and neck to boil in a quart of water; allow two and a quarter hours to roast a turkey weighing ten pounds. If it is an anoient specimen boil it one hour de more-before' roasting. Baste with salt and water once, then cover with lumps of butter, and afterward baste with the, (hipping* Wpeu nearly done, dredge'Well with flour and baste with butter.' mediuqx-jjized turkey; chpp finely, with onc.-qualter pound or skit porK v ajbood lump of butter, salt, pepper, sauce ana savory, and break in two or three eggs to make it of the right consistency. Fill both the breast and-body and sew up. . Roast turkby stuffed with nice, rich mashed potatoes is admired tty p^any. ‘ ’ 6WPKR DRESSING. > If. i i Use oysters without <theif and just bread crumbs enough to make of proper consistency; a' Made bf in ace, a little pepper and salt. This,is a rich, delicious dressing. TO MARK THE GRAVY. Having boiled the giblets in a quart of water till tender, strain the broth thus obtained into a dripping-pan, having removed the turkey. Take the liver and mash it very fine with the back of a spoon and return, to the gravy. Then chop very fine the heart ana gizzard and add to the gravy and thicken with, browned flour;>stirnp weU HuoiHiv?minutes. Season well, afad sertf front a sauce tureen. \xJLJL. ... tv*®,

BREAD SAUCE, Which many consider as indispensable with turkey, is made byfillingyour sauceboat one-quarter full of flue bread crumbs and pouring over them milk enough to fill the boat, in which has beep boiled one very finely chopped onion,, a blade of mace, a few pepper corns and a little salt. When read is well So&ked by the scalding milk stir it alFwell and it is ready for use. ONSOW SAUCE. Mash boiled onions through a line.col - lander with a Spoon, return to the ifeafucepan; season with »little pepper add salt and make all smooth with a little gbftter and milk or cream. Should be^egved V *¥hSnglish ate verjr fond of ‘ turkeys stuffed with chestnuts. The nuts are well boiled and both shell and brown inner skin removed, then the breast)and body are stuffed with them the same as with any other dressing. The gravy .is made of the drippingstoickened with boiled And mashed chestnuts instead of flour. BOILED TURKEY. * Dress and prepare, »aq tor reflating;, the turkey iu hot water, just enough to cover, with one poupd of salt pork. Allow fifteen minutes to every pound, to boil, and Serve with brown butter. A RICHER METHOD. Cover with wytor, into 4 wWch. jp'cut.two large heads of eatery, one. large onion, skit,pepper, a bJJqfeottokce., *StowSlowly for* tore*-hours; then three spoonfuls of flour in half a pound of blitter, and boil in .the* gravy for five minutes; then pour over the turkey, and serve garnished with sprigs of parsley, A STILL RICHER STELE. Make a dressing of iwo cups of bread crumbs, ond-eup create, one cap for*wn butter, oaypmttfflOjstofcF PfPPSF* and salt, and one beaten egg. Tlix all well, and dll thafowl.- BoiJ slowly ia etrong veal stock till tender, and serve with oyster sauce. Merited potatoes, turnips and onions should be served with boiled turkey, and the relishes shpuld he cranberrj sauce, currant celery

.tfirm x<ttna rvMtwKj *•#*» toMapyiqpk upon this dish to be prepared except by professed and skillful cooks, buit a few trials, with a very sharp, pointed knife will prove the* thing' very easily done.' Take care to make single, smooth .cuts, keeping tie knife always close to the bone, and keeping the akin As:whole espoealblei.cutJout SS?IS?sSS All the turkey, sew it up, .andit la reauy for boiling.. Tie It up well, to preserve the shape. Then take the turkey two calf's feet, one carrot, and one, onion,' chopped very fine;-pepper, salt, a.dozen, cloves, and water enough to cover the turkey. Cook slowly thtee hOure. Then put the turkey into a* moderate oven, baste, well with butter, dredge with flour and brown nicely. Into the liquor in which the turkey was boiled pat the beaten whites of three eggs,• -give one boil and' strain into a mold y When cold this is jelly for serving SK>un4?/U»} cold boned XSX’fSftS.? Bt “ “■ ■ Vi » - ■ Whsmbvkr fllincs and flue dust.of any kind are produced it.is very important to prevent the introduction of parties of the foreign substance into the lungs, as harm, while one ‘owtod Yar mtny months or years almost inevitably produos* fatal results. ‘ i : ,.n ' • .