Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1891-11-24

bayraes tho chooser. so many are they. The
MI, neehf cranbefry il followed by currant
ieIly or ample and ginger marmalade. The
Not graves can be highly seasoned, but
not rich, or they viii offend our livcIs. A
miIk-snd.brcad combination seasoned with
onion and mace, and trifio OF butter with
salt aud pepper Is uncommonly good 10
tho same sauce minced giblets and liver Is
sometimes added.
White stock thickened With flour aud
favored with liver and lemon, both cut
into dice, brought slowly 20 q boil, ana
served. il excellent. In q sauce Sonbise
the onion predominates and a suspicion OF
ham fingers in awhile stock enriched with
cream.
Last and always turkey Is served with
crisp. white, nutty celery.
After cooking most important duty de,
wolves upon tho carver. The turkey should
be OF sufficient glrth and weight that each
person may have generous slice OF breast.
That with the wings. the oyster, and the
other dark meat about the back is the part
TO be served at dinner. Carving Is easy
and fascinating work IL ones knife IS
sharpened 10 cut. With the head Of the bird
towards the left, into tho middle and astride
the breastbone the forks securely plunged.
First disjoint the wing. cutting with y
semi-circle Of the breast then slice tol-
lows slice. the cutting extending nom
neck TO rump. Ii skilfuliy aud deity
done the stufing at the crop follows the
knife, and each portion served viii con
sist in part OF meat and stufing. The iegs
of the turkey should be left undisturbed
with the skeletons: they have generally
travelled too far and too long to be dainty,
eating. The very legs deyiled or minced
for the morrow's breakfast are Oil the bet
ter for the double cooking.
THE BEsT SLICE.
As 20 which 10 the best slice a story Is
told of Brillat-Savarln, who came by MS
epl. -ean taste from q most excellent
epicufean father. This parent had always
retained from himself the single shce
which no and his son thought alike the
only one of the turkey. The son, VINO Is
the famous Brillat-Savarin, happened IN
expectedly at an inn whose larder was
empty. ~
thingl" inquired the gastronome.
II have some turkeys" answered the
landlord, but they are uncooked.
BrIllat-Savarin's eyes danced with de-
light. How manyY" he asked quickly
NSeyen, Monsieur"
"Seven - calculated the hungry man. "
order them al for dinner and will fast IN
til they are ready"
The gourmet changed into q gourmand
was but seated before his first turkey when
his carving was arrested by the entrance
az the landlord into the dining-hall. He
announced another arrival. O famished
man; his turkeys were gone; he had no.
thing TO offer the newcomer. Knowing
he should want but one slice from each
turkey. Brillat-Savarin generously offered
TO share his birds with the hungry man
In few seconds the enchanted
landlord reappeared, followed by Brll
likewise led to this wayside inn. AS the
father approached the table he saw his sol
about to help himself to the famous well.
beloved cut. "Wait, my son." he cried out
10 his astonished son, THAT is my part
serve me first and the remainder OF the
beautiful bird is yours"
The elder took the seven slices, one from
each turkey; it was not yet the great gas
tranome's time TO know the true JOY OF the
dish. Neither history nor tradition tells
where this slice of perfection lies.
PAUL DKcKR.
Somerset Va.