Port Royal standard and commercial. [volume] (Beaufort, S.C.) 1874-1876, 1876-12-28
THE CHRISTMAS DINNER.
How to Prepare II.

How to Prepare 1t.
OYSTER SAUcE.-Parboil the oysters
in their own liquor, beard them and re.
serve all the liquor. Melt a piece of
butter in saucepan, add little -four,
the oyster liquor, and enough milk to
make as much sauce as is wanted. Put
in blade of mace and bay leaf tied
together, pepper and salt to taste, add
the least bit of cayenne. Let the sauce
boil, add the oysters, and as soon as
they are quite hot remove the mace and
bay leaf, stir in few drops of lemon
juice and serve.
ROAST TURKEY.-Pluck, SINCE, draw,
wipe thoroughly and truss fine tur-
key, stuff it with plain forcemeat,
pack it up in some thin slices of fat
bacon, and over that sheet of buttered
paper; put in hot oven, basting fire.
quently with butter. A quarter OF an
hour before it is done, remove the paper
aud slices of bacon. Sprinkle with salt
Just before serving. Garnish with pork
sausages, and serve with tureen of
gravy. Time of roasting two to three
hours, according to size.
GRAvY.-Mince an onion finely, fry it
in butter to dark brown, then add
three-quarters of pint of good stock,
pepper and salt to taste, small piece OF
ham minced finely, sprig OF thyme,
one of parsley, and a little Worcester
sauce; let the whole boil five or ten
minutes, put it by till wanted, then
strain it into sauce boat.
TRUFFnE AND CHESTNUT STUFF1NG.-
Mince one pound Of fat bacon and a
couple of shallots, give them a turn on
the stove in saucepan; then put in one
| pound of chestnuts, boiled and peeled,
and one-half Lound of trufles, both cut
up in moderate sized pieces; add pep
per, salt and spices to taste; also little
powdered thyme and majoram. Give
the mixture another turn or two on the
fire, and it is ready.
HoRsERAD1sH SAUcE.-Grate quan-
tity of horseradish, add pinch of salt
and two or three tablespoonfuls of vlne-
gar, then stir in gill OF cream beaten
up with the yolk of an egg.
PLAIN BOILED PoTAToEs.-Peel the
potatoes, pack them in saucepan, and
ill it up with cold water, add salt to
taste; let them boil half en- hour, then
drain off the water, cover the saucepan
with a cloth dipped in hot water, and
folded up, and set the saucepan by the
side of the fire.
CHRISTMAS M1NcEMEAr.- Three pounds
of rib roast beef, five pounds of apples,
one pound CT fresh beef suet, two
pounds of raisins, stoned, one pound
whole, two pounds and @ half OF cur:
rants, half a pound of mixed candled
peel, the grated rind OF three fresh
lemons, the juice OF two, two pounds OF
sugar, two nutmegs, dessertspoonful OF
mace. one of cinnamon, one Of al,splce,
one Of ginger, one Of salt, fruit syrup,
and pint of golden syrup boiled in two
Quarts of cider until reduced one-fourth,
and then poured over the whole. VI
course tie Ingredients are separately
prepared, anG afterward thoroughly
mixed.
PLUM PUpD1NG.-Weigh out two
pounds of the best beef suet chopped
as finely as possible, and one and half
pounds of bread crumbs-made by rub
bing pieces of stale household bread
through a wire sieve; put these with hall
a pound of -four, into large bowl, and
work them well with the hand until per
fectly mixed. Pick some currants and
stone some raisins with the greatest care.
Take two pounds of each and mix them
into the bowl, then take one half pound
of mixed peel, chop it up small and mix
it with the rest; lastly mix IN one ana
a half pounds Of brown sugar. Con
tiuue working the mixture with the
hand for some minutes, and put it by:
Put fourteen fresh eggs in bowl
(breakirg each into cup first to ascer-
tain that it is fresh and to remove the
speck), add to them grated nutmeg
powdered ginger, and powdered an.
spice, according to taste, and a large
pinch of salt; then stir in quart OF MIR;
beat all up together, and pour 1t gradu-
aIly into the other bowl, working the
whole mixture with the hand for some
time. Continue to work it with wood
en- spoon for at least half an hori.
Scald two pudding cloths, spread each
in o bowl and dredge them Wet Will
-four. Divide the composition nto Two
equal parts, put each in its clon anI si.ae ',e
up tightly. TO boil the putting RIacs RI1sS
two inverted plates in sap'epahs tl,ea ,a
with water, and when tae -. WaSsl ,0uon po,,'
fast put each pudding aso It's hssIn saucepan. tbs
Let them boil four aouts, heeg.ns 81 .ae ae
saucepans full by s'dapg aa9ng more oaTe "I tSat It
=" mever 70 cases belling. Then take the
nud nuddipgs out. and hang them up till the
dHas dins so sboonu be frightened and tied afresh,
and and an b1ur's boiling as in the first in
I stance will make them ready for table.
Ssrys with sprig of holly stuck on the
tor and plenty of rich liquid sauce.