Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-12-27
FARM AND PRESIDE.

Ii KEY.-Pluck the bird carefully and SINCE
). off the down with lighted paper; break
the leg bone Gloss to the foot and hang up
the bird and draw out the strings from the
/ thigh. Never cut the breast make a
slit down the back OF the neck and take
g out the crop that way, then cut the neck
bone close. and after the bird is stuffed
< the skin can be turned over the back and
] the crop will look full and round. Cut
around the vent, making the opening as
small as possible, and draw carefully, ta-
king care that the gall bag and the gut
joining the gizzard are not broken. Open
the gizzard and remove the contents and
detatch the liver from the gall bladder
The liver, gizzard and heart. If used in
the gravy. will need to be boiled an hour
and half, and chopped as fine as posi-
BILE. Wash the turkey and wipe thor
oughly dry, inside and out then fill the
inside with stuffing, and either sew the
skin of the neck over the back or fasten
it with small skewer Sew up the OPEN
ing at the vent; then run a long skewer
into the pinion and thigh through the body,
passing it through the opposite pinion and
thigh. Put skewer in the small part of
the leg, close on the outside of the sides
man, and push it through. Pass string
over the points Of the skewers and tie it
securely at the back.
Dredge well with flour, and cover the
breast with nicely buttered white paper,
place on grating in the dripping-pa put
it in the oven to roast. Basic every fifteen
m1nutes-a few times with butter and wa
ter, and afterwards with the gravy in the
dripping pan. Do not have too hot an
oven. A turkey weighing ten pounds will
require three hours to bake. Stew the
giblets in just water enough to cover them,
anc when the turkey is lifted from the
pan, add these Chopped very fne) with
| the water in which they were boiled, to
the clippings thicken with Drowned flour,
boil up once and pour into the gravy-boat
If the drippings are too fat, skim well be-
| fore putting in the giblets. Serve with
cranberry sauce, currant or apple jelly.
CHICKEN FRICAssEE.-Prepare a couple
| of nice chickens; joint them, dividing the
| wings. side, breast and backbone, and let
them lie in salt and water half an hour.
remove them then to stewpan, with a
half pound of good, sweet salt pork cut in
pieces; barely cover with water, and SIM
mer on the top of the stove or range for
three hours; when sufficiently tender, take
out the chicken, mix tablespoonful of
-four smoothly with cold milk, and add a
little fine dried or chopped parsley, sag
and thyme, or summer savory, and st
gradually into the liquor; keep stirring till
boils; season with pepper and salt to
taste; and then put back the chicken and
let it boil up for few moments in the
gravy: garnish with the green tops of
celery.
ROAST DUcK.-Prepare your duck for
roasting, and use the following stuffing -
Chop fine, and throw into cold water three
good sized onions, one large spoonful of
sage, two of bread crumbs, piece of but
ter the size of a walnut, little salt and
pepper, and the onions drained. Mix well
together, and stuff the duck. An hour is
enough for an ordinary sized duck. The
gravy is made by straining the drippings;
skim of the fat, then stir in large spoon
full OF Drowned flour, ateaspoOnful of mix
ed mustard, wineglassful of claret. Sim
mer ten minutes.
STUFFING FOR TURKEY.-Mix thor
oughly quart of stale bread, very finely
grated; the grated rind of lemon, quarter
of an ounce of minced parsley and thyme,
one part thyme, two parts parsley; and
pepper and salt to season. Add to these
one unbeaten egg and half cup of butter:
mix all well together and moisten with hot
water or milk. Other herbs than parsley
or thyme may be used if preferred. and a
little onion, finely minced, added if desir-
ed. The proportions given here may be
increased when more is required.
ROAST GoOsE.-Geese and ducks. if old.
are better if parboiled before they are
roasted. Put them on in sufficient water
to cover them, and simmer about two
hours. Make stufing with four onions,
one ounce Of green sage, chopped fine,
large cupful of stale bread crumbs and
the same of mashed potatoes, one tea
spoonful of butter. little pepper and salt,
and one unbeaten egg; mix them well TO-
gether, and stnH the body of the goose;
then place in the oven, and bake about an
hour and half. Serve with apple sauce.
HAsHED FOwL.-Cold fowls NAV be
turned into hot breakfast dish as follows.
Chop the meat very fine; pnt half a pint of
gravy into stewpan with little piece of
butter rolled in flour; season with nutmeg.
pepper and salt; put in the turkey or
chicken, and shake it over clear fire till
it is thoroughly hot. Serve with poached
eggs laid on hash, and garnish round tho
plate pieces of fried toasted bread.
CHICKEN PIE.-Cut the chicken in
pieces and parboil for three-quarters of an
hour. Remove the chicken and add to the
water in which it is boiled little salt, pep
per and teacupful Of milk thickened with
a tablespoonful of flour. Line deep dish
with nice paste. put in the chicken and
turn over it the gravy which you have
prepared. Cover 1t with paste Immediate
~; make small hole in the centre: orna-
ment with strips of paste, and bake for for,
ty-flve minutes.
BOILED CH1cKBN.-They should be
cleaned and stuffed as for roast-