The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-01-24
THE Turkey.
AL ~ fDtblAE IN
Hints on Selecting and Rules for Cooking
This Noble Fowl.

/ VI p - IND flbAhE4t - TN
Hints on Selecting a and Rules Tor Cooking
This Noble Fowl.
\ Selecting Tnrbey.-Ehe young ben
turkey, when1aeEe enough f0rthe pur-
spose, is considered best for the liable,
plumper and generally fatter than the
male; but a young male is preferable to
an old hen. In buying turkeys, bear
the following facts in mind: The legs
of a young hen are black; the cock
also has black legs, but he is provided
J with small spurs. An old hen has red
and rough legs; an old cocks legs are
very rough, and the spurs are long.
The fatter turkeys are the better; they
/ can not be too fat The breast should
be broad and the skin white. The bird
is fresh enough as long as the legs are
not stiff b Ttnnrffaf ,0tss'spigE
ed, and trussed, put the turkey in a
baking pan, with a little cold water in
the bottom; spread some butter over it,
sprinkle salt all over, cover with piece
of buttered paper, and set it in a quick
oven; haste often, and turn the. bird
over and around if necessary. 1t takes
from an hour and a half to two hours to
bake turkey. Ii is served with the
gravy only, after having removed thei
fat, or with cranberry sauce or currant
jelly. - .saa. Of es.s. q 20 t=,1s5
Boiled Turkey. old turkey will
answer for this, though q young hen is
better. After drawing, wash the inside
exceedingly clean, wipe it dry on q
ha xxyft bro n
crumb, chestnut, or oyster stuffing. In
trusting it draw the legs into the body,
break the breast-bone, and give the bird
as round and plump an appearance as
possible. Put it into plenty of warm
water, or into as much boiling water as
will rise an inch above it, and when it |
has boiled 10 minutes, cool it down by |
the addition of cold water, and then |
take out portion of it, leaving only as
much as will keep the bird entirely Gov
cred until it is ready for table. Clear of |
the scum carefully as it rises to the sur 1
face, and boil the bird very gently from
an hour and half to two hours and a
quarter, according to size. When oys
ter stuffing is used, large tureen of
rich oyster sauce should be served with
it hut celery sauce, or good white sauce
orr chopped parsley in drawn butter,
wilanswer. Otherwise - ~
Roast Turbey.-Pluck, draw, and
SINCE very carefully; wash and then dry !
it very carefully with clean cloths; fill
with common bread-crumb stuffing, or
with sausage-meat or chestnuts; truss
firmly and lay the bird before clear
hot fire; roast from an hour and half
to two hours, basting constant
ly and bountifully with but
ter. Serve with its own gravy
and cranberry sauce. A turkey should
be laid at first from the fire, and drawn
near when half done, though never suf-
ficiently near to ScOrch it. 1t is usual to
foldand fasten sheet of buttered writing
the breast to- prevent its be-
ing too much Drowned. This should be
20 minutes before the bird is
done.
Stetoed T1erbeg.-An old turkey is
more tender stewed than when cooked
IN any other way Put into large pot
pound bacon cut in large slices,
pound of knuckle of veal, 3 sprigs of
parsley, 2 of thyme, small onions,
carrot cut In small pieces, > cloves, salt
and pepper, and then the turkey; add
a pint each of broth and white wine,
cover as closely as possible, and simmer
gently about % hours; then turn the
turkey over and put it back on the fire
for another p hours; dish the turkey;
strain the sauce put it back on the fire,
and after reducing it to glaze spread /
it over the turkey and serve. Some pre-
fer stewed turkey when cold.
Ragout Of Turkey.-Cut the cold tur-
KEY that is left over from roast or boil
into bits an inch long; put into sauce
pan the gravy left from the roast, add
ing little water if the quantity
be small; add tablespoonful of
butter, a teaspoonful of some +
SAUCE, half teaspoonful of
cloves, little grated nutHieg, and a
title salt; when it boils up, put in the
meat; stew very gently for 10 minutes,
md then stir in tablespoonful of cram
berry or. currant jelly, tablespoonful
If Drowned flour wet in a little acold
water, and a, Yineglassful of sherry or 2
Madeira; boil up once, and serve in a
covered dish. A ragout without spice, !
ely or wine is generally preferred.