Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1860-01-12
Domestic Recipes.
HOW TO ROAST FOWL.

HOW TO ROAST FOWL.
Turkeys, geese, ducks, and fowl Of all kinds
must be in moderate heat until they are
warmed through. To prepare these pick
out all tho pin-feathers, SINCE the hairs off,
cut the neck close, leaving the skin little
beyond the bone; cut off the legs at tho first
joint, and remove the oil-bag; take out the
heart, gizzard, and liver, and throw them into
cold water with the neck wash the bird in-
side and out, wipe it dry and stand it up to
drain in dish while preparing the stufing.
Turkey stufiug may be made of pounded
cracker and sausage meat, or slices of bread
spread with butter on both sides soaked in a
little milk, seasoned with sweet herbs pepper
and salt, a teaspoonful Of sifted sweet herbs.
half do. of pepper and salt; mix together
with one beaten egg.
ANOTHER WAY.
For turkey weighing twelve or fourteen
pounds, take quarter of pound of sailed
pork, cut off the rnd, wash it, chop it fine. and
put pint of bread crumbs to it; season with
half teaspoonlul OF sweet marloram, the
same quantity of thyme, aud of black pepper
and sage; salt is unnecessary beat one egg
in halt gill of milk. mix we'll together and
stuff the crop and body.
The peck, gizzard heart, and liver are
washed and put into saucepan with pint of
cold water and little salt, and put to cook
slowly, to help make the gravy. The liver
requires less time to cook than the gizzard
and heart.
Oysters drained of their liquor, rinsed
quickly in cold water, strained again and
mixed with pounded cracker or bread crumbs
are fine to stuff a turkey for boiling. The
quantity of oysters depends on the size of the
bird, and the seasoning, pepper, nutmeg, lit
tie salt, and some bits of butter, is to be mixed
with the crumbs. A teacupful of these is
enough for a ten-pound turkey.
It stuffng for fowls is required without
pork, soak the bread in milk and water and
let it SWELL but not get soft like pap. Never
use sage in stufing. unless pork be used the
flavor is too strong; very little is better
than large quantity. For young chickens
the seasoning may be parslev, chopped fine.
with one or two bits Of chives, and pepper
and salt.
SEASONING FOR sTUFFING.
One pound Of dried and sfted salt, half an
ounce of ground white pepper, two ounces of
dried and sifted thyme, one ounce of dried
and slfted marjoram, an ounce of nutmeg
grated and | add a teaspoonful of sugar
When this seasoning is used, parsley sufficient
to make the stufing green is required. The
proportions are quarter of pound Of boiled
suet, or salt pork, or butter, half pound of
bread crumbs, one ounce of seasoning, and
one egg Keep this preparation in a tightly
corked bottle, and it will be found very use
full.
The errors in stufing are over-seasoniug
and softness. The stufing should be light
and tender.
OLD ENGLISH CHRISTMAS Plum PUDDING.
TO make what is termed pound pudding,
take of raisins we'll stoned, currants thorough.
ly washed, one pound each chop pound of
suet very finely and mix with them; add a
quarter of pound of -four, or bread very
finely crumbled three ounces of sugar one
ounce and half of grated lemon-peel,
blade ofmace, half small nutmeg, one tea
spoonful of ginger, half dozen eggs we'll
beaten; work it we'll together, put it into
cloth, tie it firmly, allowing room to swell,
and boil not less than FIVE hours 1t should
not be suffered to stop boiling.