The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1877-12-20
The ChiStmas Dinner

OYSTER SOUP.-Make clear stock of
a knuckle of veal and beef bone, in
which a bunch of celery has been stewed
Strain and set away till half an hour be-
fore dinner is served. Place it then
upon the fire in clean saucepan, and
let it come to boil; then strain the oys-
tiers into it, and let them Just simmer
Remove them with the skinner before
they shrivel to a tureen in which some
cracker has been grated, skim the soup if
necessary, stir in a cup of cream mixed
with some pepper, and a teaspoonful of
flour, and give all one boil up; then pour
over, and serve instantly.
To PREPARE AND Cook A GoOsE.-
Trim, SINCE and draw large, fat
young goose, and stuff it with chestnuts
prepared as follows: Slit, scald and peel
two quarts of chestnuts; put them in a
saucepan with four ounces of
of butter, two tablespoonfuls of chopped
shallotts little salt, bunch of parsley
and pint of beef BROTH cover up, set
the whole on the fire and cook slowly;
when done, take out the parsley and fill
the goose with chestnuts; truss it and
place it in a deep earthen dish; season
with salt, pepper, two bay leaves and a
sprig of thyme, and cover the dish thor
oughIy with stiff paste made of flour
and water, so as to keep all the aroma in
side; roast for about two hours in not
too hot oven; when done, break up the
crust, drain the goose, strain the gravy,
free it of every particle of
grease, reduce to the needed
quantity; squeeze in the juice
of two oranges and of half a lemon,
and also put in the gravy the rinds OF
the oranges cut in fine shreds dish up
the goose, pour the sauce over and serve
with glass mold of currant jelly turned
over.
ROAST TURKEY.-After plucking,
singing, etc, cut off the neck close to
the back, but leave enough of the crop
skin to turn over; break the leg bone
close below the knee; draw out the
strings from the thighs, and fatten the
breast bone to make it look plumb.
Have ready stufting, and having filled
the breast and inside with this, draw the
skin together with a trusting needle,
sewing the skin of the neck over upon
the back. (These threads should be care
fully removed before bringing the bird
to the table.) Lap the points of the
wings under the back, and fasten in that
position with a skewer run through both
wings. Press the legs as closely toward
the breast and side bones as possible and
fasten with a skewer run through the
body and both thighs Bake in a steady
hot but not burning oven. From two
and one-half to three hours will he re,
quired for large turkey. Basic from
| time to time with butter. Boil until
very tender the gizzard, heart liver and
neck of the turkey in water enough to
cover them. When done save the liver
for the gravy, and mince finely the soft
parts of the gizzrad, etc, with d quart OF
dried bread crumbs, and add the water
in which the pepper, thyme, sweet
marjoram, and a little grated celery root
Mix thoroughly, and bind the whole to.
gether with three well beaten eggs.
MINCEMEAT-ChOp finely two pounds
of beef suet; boil gently two pounds of
the under side of rump of beef, and chop
it finely; peel and chop also three pounds
of apples stone and chop two pounds OF
Valentia raisins, and wash and dry three
pounds of currants; mince the thin peel
of two lemons, four ounces of candied
orange peel, the same of candied lemon
peel, and two ounces of citron; mix the
suet, beef, apples, raisins and currants
then add the peel, with pound of pow
dered loaf sugar, teaspoonful of salt, a
half of an ounce of pounded mace, a
quarter of an ounce of pounded cloves,
and two nutmegs grated. When all
these have been well mixed, squeeze in
the juice of the two lemons, and add a
quart of sweet cider reduced by boiling
after which mix into mass. The art OF
making this mincemeat is to pick, chop
and mix the articles carefully; currants
should be quite dry.