New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-01-04
POI LIEN
HOW 10 COON YuUNG AID uGp LWDS.
LII IL. LL------. L.-L-..-.

Il
FROM, NE H,et'v Iobipc
Poultry j. every whcie regard I'll % luxury and a
delicacy No cook can get mp the enthusiasm M
preparing fl ,h or quadIuredal II s for the table that
she has IN cooking bind, though II bee only goose.
4. fmt,. fed ou air aud sunshine. rank higher in
our g. imalion than vegetables that cling 10 and
are embedded in the soil 80 winged Il sh IS more
highly cstcrmcd than that which pioddiugly goes
on all lours. In tine hands OF ,hliui cook almost
any kind Of poultry Is made delicious; by bungler
the choicest birds may be utterly spoiled.
Old poultry may b. made tender aud savory 10y
the following method Soak u in cold water with
n handful or two of ashes thrown IN for twenty
four hours; pix oil the feathers and let
it hang for twenty -0ur hours longer. Then
let it boil for quarter of an hour
in veal broth or water; take It ont, lard aud
bake it when nearly done haste with hot butter
By this method the flavor OF young chicken may
be impaired to an cid fowl. Poultry Of all kinds
requires thorough cooking. rs when underdone If
is tastelcss. turkey weighing eight pounds should
be baked three hours and basted every ten fifteen
minutes with its own drippings and with melted
butter Ifpropcr caro- Is taken III dressing poultry
it will not need washing. wet cloth may be used
TO wipe il clean if necessary, but soaking it In water
takes out the flavor. Young poultry may be known
by having smooth legs and supp feet. II the legs
are rough and the feet are stiff tue poultry Is old o.
stale.
To bake turkey. After it is dressed, salt and
pepper it inside; make a force meat OF bread or
cracker crumbs, with summer sayoTy or
sweet marjoram. To tins forcemeat chestnuts may
he added. They put over the fire in a saucepan
to burst tho skins. then boilcc in salt water Or.
whole oysters we'll seasoned may be added to tho
stufIing. 1ruliles are also used A couple of eggs
added to any stufng improves 1t. Boiled, mashed.
aud seasoned Irish sweet potatoes are also used
for turkey stuing. When stuffed, tie it in shape,
lard the top lay slices of bacon over it, wet the
skin aud sprinkle 1t well with salt, pepper and
-four. Have the oven not very hot TIL the turkey
gets heated through thon increase the heat. While
the fowl is cooking, boil the giblets the neck, liver
gizzard, sweet bread-chop them fine and when the
gravy is made add them TO 1t. To make the gravy.
after the turkey is removed from the baking pan
put the pan over the fire. dredge flour into it, and
when Drowned stir in boiling water or stock skim
off every bit of fat add the gblets season with salt
and pepper. II chestnuts are used in the stullng,
add them also to tho gravy. Oyster stuning should
be used just before the turkey is baked with other
stuflng 1T is well to let 1t remain number Of hours
before cooking that It's favor may perneato the
bird. Turkey is served with cranberry jelly or with
currant or plum jelly
Baked goose. A goose eight months old and fat is
best for baking. Let ii hang day or two, then re-
move every fine feather, SINCE 1t well. and take
away everything not edible including all tho loose
fat Stew the Giblets by themselves and make a
pie Of them. Goose requires high favored stuflng.
Chop two large onions fine, add TO them table
spoonful Of pulverzed sage. n teaspoonful of black
pepper and two teaspoonfuls of salt Mix these in
gradients with crumbled bread, put in the body of
the bird and sew up closely all the openings. This
prevents the steam from going out and the fat from
getting in and adds to the favor and tenderness Of
the meat. Put no water in the pan. A slice OF fat
pork or somo butter may be laid tho breast when
it is put In the Basic with Its own fat every
twenty minutes. Two hours will bake goose the
oven is hot. When done it will be brown all over
then remove the bird to platter. pour all the Eat