Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1885-02-05
COOKING HE TURKEY.
HOW the Bird l. Best Prepared -
Choice ~ the Recipes.

How The Bird l. iisSt Prepared - Il
Choice ~ the Recipes.
Tine Cater-r
Authorities Il i-r IN their opinions regarl-
ing the lest m-'iyl ~ preparing the noble
bird Tor Toa ,.Il-. .ome c0utending that i.
shaulI 10, L. tliFed but simply ;rllSscl AMI
thus roasted liz rs Is not any Doubt that
in ta.s Way ti.e Iur, flavor o. the bird being
agmVei with any ;as;" wEi,h does not Is
lsu- t. IT, : better preserved; but then It
must b. remembered that tastes differ AMI
tat which would b, -ratefui 10 one palate
another would pronounce ia>lpid- Al, how
ever agree oE one Tout-:Ea' the Jisi should
ls1 hung It least a we.E tHfpvc ire stag, # the
we2;G,, b. az ali suitable, aud they also con
,eto ths; the hen tur;.'y J. n lbs preferred
fgr IT, GaFor Of its 'e u. One au aority
recommends that Ia IL previous manage
nsn- I'll, bird should l'o eHIptiei and picKel
4 few hu1rS after i {, killed and some
In'ag-, % fresh ttufisS tsr GTjet one, If Tie
:gc>n ara Mt pr'curahle placed ia tic be'!s,
'vHir. l. taeH siai"I with clean, sweet iav.
TIE iir /. thea 80 D. hCu- by tho leg, Tor
week before IL IS i;-'--c,l when thu hay Is TO
te withdraw, ia truth parin.sS wl-hei in
warm water ..ui a portion nf them Steued in
a.. gravy tAat As ~"ryrl with the turkey.
For tn >;uiliI-, sau-a-. meat beat together
with an cgg Is ~upTo-el to he the proper
thuE.
another way i q take a Young hen TURKEY
that j. Terircily sweet; pluck, draw and
siuGe il carefully, wipns the outside with
damp cloth. aa! altar washing il inside, dry
H., thoroughly Thea make 4 ioroemeat a
follow: SAX quarter oi a pound Of day
IA N..lnl bread in milk; squeeze till dry
al ali q quarter Il a pound os finely
cuoru-l au>a-e meat. two egg, n table
spoonful oacH 90. minced parsley aud onion
ami tnu Ounces 81 good butter. seasonin,
vita ,-,i'. Ivpp T aud grated nutmeg. Mix
saFr- ingredients thoroughly together, then
-taT III J.i, gth the /. rceIneat. truss it ST.
gIre.v iar rHa tia. a. l'It 1t bcfor, clear
ne Il should nj b. forgotten that lasting i
all imp stalt When the bird l. done enough
li.Ii 10 Up, p'sT over Il some trIiiis sauce and
serve hn..
p.ias. who holds that the meat OF fowl
plainly roaS;,d Is more juicy AMI tastes bet
ter tbau when filed with bread dressing,
thus gives directions for preparing the bird
SINCE, draw and truss a large, tender. dry
picked turkey; salt the inside and roast
abou; an hour and quarter; uutruSs, place
on dish surround with vstersress, add a
little broth % the drjQVin-S strain this over
the turkey ami serve with cranberry Jelly.
None OF the>, methods however. fni ful,
favor in the eve, of the epicure To him
the ~Truiiiei Turkey has unrivalei charms
and II h can't have 4 IL this way he would
rather fare-o il altogether. The manner Of
preuarinS = trufiei turkey i a.
follows; Take a plump AMI young
hen turkey weighing about ter pounds
sal lie; IL aiSJ b fresh killed
Then select ysoGnl AMI half Of solni truf-
A.. Washing and cieanugS thoroughly to nj
q al earthly e.. gritty substances. Cut 4
pound q. the trufrie, int ball> from an inch
= an inch aui a half IA diameter Weigh
tie trimmings or perilEs AMI psuni into a
smooth paste. Then take al s4Usl weight OF
fat bacon; cut i; ami Pouui II until smooth;
NIX II with tIc irsi,!s taste ami season the
whole With sat mi leppsT. Now blend the
mas together AMI when y-.rse-tly smooth
mix -. trutIla BALI with i; AMI stuff tie
:li-ssy w.;h this fgrcsfneat The turkey
shp..l aal- =. at least week after /; 4,
thus stu.fsAl OF even longer would be better
il tas weather Is cold enough To roast tie
turkey Gu; A thin slice % TAT bacon aailAy il
upon the bras, and over tAa bacon law a
psece o. bu;tars,i paper Then place tte bird
bs.ore a cleAr Ere. remembering that roast
turkey Is no: apt - Be injured by TOO much
baSt.n-. Wtel J Jne serve hot, with or
without tritla saucs II the latter IS pre-
ferrai make II a. fel'ovs- Pat half a
dozen finely minced TRUTHS IGtoa saucepan
with some good butter. set the pan over tSe
fire, shaking i; frequently for ten minutes:
then have dissolved il hsl: PINT q boiling
water two teaSpoolfuis OF Joanstoa's fund
beef Pour this into the pan with the nincei
truf.ies. seasSnsns with pspier sai salt 10
taste. AMI then aid glass Of native shsrry
Now set the pan where the contents NAV
simmer gently ior fifteen minutes. when.
after skimming the fat from the surface. the
sauce Is ready 70 serve.