The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1877-01-03
TIE CHRISTMAS DINNER.
How to Prepare II.

OYSTER SAUoE.-Parboil the oysters
in their own liquor, beard chem and re-
serve all the liquor. Melt q piece Of
butter in saucepan, add little -four,
the oyster liquor, and enough milk to
make as much sauce as is wanted. Put
in q 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. - - . sA'ts-I Il y" -
ROAST TuRKEy.-Pluck, singe, draw,
wipe thoroughly and truss q, fine tur7
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 il is done, remove the paper
and slices of bacon. Sprinkle with salt i
just before serving. Garnish with pork 4
sausages, and serve with a. tureen 81 /,
gravy. Time of roasting two to three.
hours, according to size.
GRAVY. an onion finely, try it
in butter to q dark brown, then add
three-quarters of pint of good stool. II
pepper and salt to taste, small piece OF
ham minced finely, sprig Of thyme,
one of parsley, and little Worcester
sauce; let the whole boil five or TEN
minutes, put it by till wanted, then
strain it into o sauce boat. d .sa
TRUFF1E AND CHESTNUT STUFFNe.
Mince one pound OF fat bacon and
couple Of shallots, give them aturn on
the stove in asa,1cepan; then put In one
pound of chestnuts, boiled and peeled,
and one half pound of trufaes, both cut
up in moderate sized pieces; add pep
per, salt and spices to taste; also little
powdered thyme and majorann. Give
the mixture another turn ortwo ton the !.
fire, and IL is ready. = = ~ s4a., sl.4,Jt q
HoRsERADIsH SAUcE.-Grate guam
tity Of horseradish,, add apinch OF salt
and two Or three tablespo poonfuls Of vine
gar, then. stir in q gill Of cream beaten
up with the yolk of an egg.
PLAIN BOILED PoTAToEs. Peel the
potatoes, pack them in saucepan and
flI it up with cold water, add salt to !
taste; LET them boil. half an 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. II d,'.c5 i3s ~ I'd IN
CHR1sTdAs sMnsCEAEAT. Three pounds J
Of rib roast beef, five pounds Of apples, /,
one pound Ct fresh beef suet, itwo9
pounds of raisins, stoned, one pound
whole, two pounds and 9 half Of eur. :
rants, half q pound OF mixed candied /.
peel, the grated rind, Of three fresh {
lemons, the juice Of two, two pounds Of ?
sugar, two nutmegs, dessettspo oonful OF
mace, one Of cinnamon, one Of allspice,
one Of ginger, one Of salt, q fruit syrup, [
and pint of golden syrup boiled in two }
quarts OF cider until reduced ne-fourth, Z
and then poured over the whole. ! OF
course the Ingredients are separately
prepared, anG afterward thoroughly
mixed. p. -. ~. y" 4"
PLUM PuDDNa.-Weigh out two
pounds of the best beef isuet chopped
as finely as possible, and one and half
pounds Of bread crumbs--made by! rub
bing pieces Of stale household bread
through wire sieve; put these with half
o pound of -four, into a large bow, and
work them we'll 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
il with the rest; lastly mix in one and
q 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
(breaking 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 oil
spice, according to taste, ard large,
pinch OF salt; then stir in quart Of milk
beat all up together, and pour it gradu-
ally 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 hour.
Scald two pudding cloths, spread each
in bowl and dredge them well with,
flour. Divide the composition into two.
equal parts, put each in its cloth and tie
up tightly. TO boil the pudding place,
two inverted plates in saucepans filed
with water, and when the water boils
fast put each pudding into its saucepan.
Let them boil four hours, keeping the
full by adding more water as
it is required, and taking care that it
never ceases boiling. Then take. the
puddings out, and hang them up till the
next day, when the cloth Of each pud-
ding should be frightened and tied afresh,
andhn hours boiling as in the first in
stance will make them ready for table.
Serve with sprig OF holly stuck on the
top, and plenty Of rich liquid sauce. -
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