The Jasper weekly courier., 1878-02-01

Hints ON Selecting and Rules for Cooking
This Noble Fowl.

hints ON selecting and Rules for Cookinf
This Noble Fowl.
Selecting Turkey. The young her
turkey, when large enough for the pur
pose, Is considered best for the table
plumper and generally fattcr than th,
male; but young male Is preferable q
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 proyid d
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. Tho bird
Is fresh enough as long as the legs are
not stiff.
Baked ThrAey.--When cleared, stun
ed, and trussed, put the turkey in a
baking-pan, with little cold water in
the bottom; spread some butter over il,
sprinkle salt all over, cover with piece
Of buttered paper, and set it in quick
oven; baste often, and turn the bird
over and around if necessary. II takes
from an hour and half TO two hours TO
bake turkey. II is served with the
gravy only, after having removed the
fat, or with cranberry sauce or currant
jelly.
Boiled Tarkey-An old turkey will
answer for this, though young hen is
better. After drawing, wash the inside
exceedingly clean, wipe it dry on a
towel, and fill the breast with bread
crumb, chestnut, or oyster stuiling. 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
face, and boil the bird very gently from
an hour and half to two hours and
quarter. according to size. When oys-
ter stufiing is used, large tureen of
rich oyster sauce should be served with
il; but celery sauce, or good white sauce
or chopped parsley in drawn butter,
will answer otherwise.
Roast Tuykey-Pluck, draw, and
SINCE very carefully; wash and then dry
il very carefully with clean cloths; fill
with common bread-crumb stufiing. 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 il. II is usual 10
fold and fasten sheet Of buttered writing
paper over the breast To prevent its be-
ing too much Drowned. This should be
removed 20 minutes before the bird is
done.
Stewed Turkcy.--An old turkey il
more tender stewcd than when cooked
in any other way. Put into large pot
4 pound bacon cut in large slices, 1
pound of knuckle Of veal. sprigs Of
parsley, ? Of thyme, q small onions, 4
carrot cut in small pieces, 3 cloves, salt
and pepper, and then the turkey; add
a pint each Of broth and white wine,
coNci - tiosciN ~ poSSibits anu siihiiIcE
gently about "a hours; then turn the
turkey over and put ii back on the fire
for another ~ hours; dish the turkey
strain the sauce put il back on the fire.
and after reducing il TO a glaze spread
il over the turkey and serve. Some pre-
fer stewed turkey when cold.
Raqout 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
ng little water if the quantity
De small; add tablespoonful Of
butter, teaspoonful Of some
Dungent sauce, half teaspoonful of
loves, little grated nutmeg, and
title salt; when il boils up, put in the
neat; stew very gently for 10 minutes,
md then stir in a tablespoonful Of cram
berry OF currant jelly, tablespoonful
# Drowned -four wet in little cold
water, and wineglassful Of sherry or
boil up once. and serve ia
covered dish. A ragoui without spice,
ely or wine j. generally preferred