The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1876-11-23
A Chapter on Turkeys.

of tongs. Courier Journal.
A Chapter on Turkeys.
THIS most edible and savory of the do
nestle fowls was originally brought to us
! from Mexico. 1t forms the most promi-
nent dish at every American Thanksgiv-
ing dinner. A good "famous dinne-' is
incomplete without it, and the hard work
| ing mechanic, when he invites few
friends to all occasional treat, is expected.
to set this luscious bird before them. At
the big dinners of politicians or the gath
erings of great and intellectual men, the
inevitable turkey holds its own as the
center dish of the main course. AS the
season is Just at hand when this proud
fellow asserts his position as first and
foremost in the tastes of American cpl
cures, VIC will give few methods for
making him ready for presentation.
| ROAST TURKEY.
! The bird should be well singed and
freed from pin feathers" and thorough
ly drawn by opening one side just below
the breast bone. Be sure to take every
thing out that is inside, not forgetting the
parts lying between the ribs, or the
"soul." Wipe dry, after washing we'll
in cold water. Then dip the turkey two
seconds into boiling water, and immedi-
ately two seconds into ice.water. This
will give it very plump appearance.
Cut the neck off close to the body, leave
the skin longer, draw it up over the neck
having cut off the first joint. Fasten the
ing cut off the pinions. Put the gizzard,
liver, heart and neck to boil in quart of
water; allow two and quarter hours to
roast a turkey weighing ten pounds. If
1t is an ancient specimen boil it one hour
or more before roasting. Basic with salt
and water once, then cover with Jumps of
butter, and afterward haste with the drip
pings. When nearly done, dredge we'll
with flour and basic with butter.
TO MAKE THE DRESSING.
Take three pints of bread crumbs for a
medium sized turkey; chop finely, with
one-quarter pound of salt pork, good
lump of butter, SALT pepper, sauce and sa-
worry, and break in two or three eggs to
make it of the right consistency. Fill both
the breast and body and sew up.
Roast turkey stuffed with nice, rich
mashed potatoes is admired by many.
OYSTER DRESSING.
| Use oysters without their liquor, and
just bread crumbs enough to make of prop
er consistency; a blade of mace, little
pepper and salt. This is rich, delicious
dressing.
TO MAKE THE GRAVY.
Having boiled the giblets in quart of
water till tender, strain the broth thus OBJ
tanned into dripping pan, having re-
moved 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 and gizzard
and add to the gravy and thicken with
Drowned flour; stir up we'll; boil five min
utes. Season well, and serve from a sauce
| turCen.
BREAD SAUCE,
| Which many consider as indispensable
with turkey, is made by filling your sauce
boat one quarter full of fine bread crumbs
and pouring over them milk enough to
fill the boat, in which has been boiled
one very finely chopped onion, blade of
mace, few pepper corns and little salt.
When the bread is we'll soaked by the
scalding milk stir it all we'll and it is ready
for use.
ONION SAUCE.
Mash boiled onions through fine COL
lander with spoon, return to the sauce
pan, season with little pepper and salt
and make all smooth with little butter
very hot.
The English are very fond of turkeys
stuffed with chestnuts. The nuts are we'll
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 drippings thickened with boiled and
mashed chestnuts instead of flour.
BOILED TURKEY.
Dress and prepare, as for roasting. Put
the turkey in hot water, just enough to
cover, with one pound of salt pork. Allow
fifteen minutes to every pound, to boil,
and serve with brown butter.
A RICHER METHOD.
Cover with water, into which is cut two
large heads of celery, one large onion,
salt, pepper, a blade of mace. Stew slow
ly for three hours; then smooth three
spoonfuls of -four in half pound of but
ter, and boil in the gravy for five minutes !;
then pour over the turkey, and serve gar
nished with sprigs of parsley.
A STILL RICHER STYLE.
Make dressing of two cups of bread
crumbs, one cup cream, one cup drawn
butter, one pint of oysters, pepper and
salt, and one beaten egg. Mix all we'll,
and fill the fowl. Boil slowly in strong
veal stock till tender, and serve with
oyster sauce. Mashed potatoes, turnips
and onions should be served with boiled
turkey, and the relishes should be cram
berry sauce, currant jelly, celery and
pickles.
| BONED TURKEY. Z. D.
Many look upon this dish as impossible
to be prepared except by professed and
skillful cooks, but few trials, with a
very sharp, pointed knife will prove the
thing very easily DONE Take care to
make single, smooth cuts, keeping the
knife always close to the bone, and Keep
ing the skin as whole as possible; cut out
the leg bones, then the breast bone, then
split the back half way up, and draw out
the bones. Have ready rich stufing,
fill the turkey, sew it up, and it is reauy
for boiling. Tie it up well, to preserve
the shape. Then take the turkey bones,
two calf's feet, one carrot, and one onion
chopped very fine; pepper, salt, dozen
cloves, and water enough to cover the
turkey. Cook slowly three hours. Then
put the turkey into a moderate oven, haste
well with butter, dredge with -four and
brown nicely. Into the liquor in which
the turkey was boiled put the beaten
whites of three eggs, give one boil and
strain into mold When cold this is
jelly for serving around the cold boned
turkey. This is, nice supper dish
Detroit Free Prose l@s<7-&S q"
I Making money is slow process on
the from. but very sure process. A lit
tie addition ought. to be made yearly
either in the shape Of valuable improve.
ments or the accumulation Of money in
| hank