Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1878-02-02
THE TURKEY.
Hints on Selecting and RuIes for Cooking
This Noble Fowl.

plumper and generally latter 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
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.
Baked Turkey.-When cleared, stuff
ed, and trussed, put the turkey in n
baking pan, with 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 quick
oven; haste often, and turn the bird
over and around if necessary 1t takes
from an hour and half TO two hours to
bake turkey. 1t is served with the
gravy only, after having removed the
fat, or with cranberry sauce or currant
jelly.
Boiled Turkey.-An old turkey will
answer for this, though a young hen is
better. After drawing, wash the inside
exceedingly clean, wipe it dry on
towel, and fill the breast with bread
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 abovelit, and when it
has boiled 10 minutes, cool il down by
the addition of cold water, and then
take out portion of it, leaving only as
much as will keep the bird entirely COW
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 a
quarter, according to size. When oys-
ter stufiing is used, a large tureen of
rich oyster sauce should be served with
it; but celery sauce, or good white sauce
or chopped parsley in drawn butter,
will answer otherwise.
Roast Tarksg.-Pluck, draw. and
SINCE very carefully; wash and then dry
il very carefully with clean cloths; fill
with common bread-crumb stuffing, or
with sausage-meat or chestnuts; truss
firmly and lay the bird before a 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 SUI
ficiently near to scorch it. 1t is usual to
fold and fasten a sheet of buttered writing
paper over the breast to prevent its be-
ing too much Drowned. This should be
removed 30 minutes before the bird is
done. ~
Stored Turkey.-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, sprigs of
parsley, 2 of thyme, 6 sma onions,
carrot cut in small pieces, 8 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 % hours; dish the turkey :.
strain the sauce; putt back on the lire,
and after reducing it TO a glaze spread |
it over the turkey and serve. Some pre-
fer stewed turkey when cold.
Ragout Of Tarkey.-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, teaspoonful of some
pungent sauce, half teaspoonful of
eloves, little grated nutmeg, and
little salt; when it bOils up, put in the
meat; stew very gently for 10 minutes,
Pnd then stir in tablespoonful of cram
perry or currant jelly, tablespoonful
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