Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-12-24

ten minutes, not oftener. n
'the flesh is roasted eno,d 40 tell
first joint or drumstick w w, test
carve and serve while hot "HHep
juice over the turkey after il Gere
up. Of side dishes, cranhes,S
the most important. Servo san
sible roasted or stewed Sna~ u;s9 il
nuts. These are very ff" nlS1
thoroughly cooked and eat hre and
make a good side dish. W. nElle
plain or dressed, and a oo "s1n cd
you have good Christmas div app
There are many WAYS 70 0,aAer
key. You can follow the 0.gn
and stuff with raw SAUSAGE nr ~
French way, and use eithess o.
chestnut truffies or bread. ~ Coy
bread stutfing: Soak white : pre-
rolls in mixture of milk Urea nlead
Chop one onion of medium si Snu N
in butter to pale color. Cbn"Me aNd
and stir in little nutmep o sp pay
thin lemon peel chopped inS @u0
also three eggs, then season 70
taste. Squeeze the bread in ~ y s S
not too dry. Next mix all the a a. aa
gradients. 'O0V
"a hen turkey is better tb,r
bier, and should not be much %n
season old, that is from sprinH o'tf
A weight of eight to ten neny5
heavy enough. An overgrow pO4 n
or one that is old, is not fit for 'ul
So much for roasting. e''
CHOW for boiling, prepare samo
a roast, except that the stufinc q
orally of sausage meat only epn
prepared fowl in a kettle and fS
water. Put in, also, a little sal,
carrot, one onion, sprig of no,
three or four sticks of celery o p%s
boil until tender. Carve and nnu,
pan sauce over the meat F.,
dishes use oyster sauce, celery naI
and cream. A plate of fried sa p"a
can be served and be in good nIu
Use also such vegetables as are in
son.
"Braising is piece of work tb,,
Quires skillful manipulation in or1",
be a success, and is too expensive f.,
binary housekeepers. Prepare "
turkey, which must be young, the y
as above. The stuffing is inyaris6r
chestnuts. Tie slices of salt pors
around the fowl, and place it in a. 8 i,
saucepan. Make a mixture comDo
of one small slice of carrot. one Gmt
one sprig of parsley, two bay lem
eight crementoes, six cloves, oDq%
ter of pound of salt pork cut ipb
tie slices and fry for a few mimi
Now place this mixture in the pan
cover the turkey with a sheet oIE
tered paper and place in a medium
oven and cook for two and Mf
three hours, if necessary. When al
divest the turkey of the mixture
place in a hot oven in order to Co
slightly. While being cooked basil
must be d8le every ten or fifteen m
utes. Serve whole on the table
garnish with stuffed fresh mushpu
glazed onions and stewed chestnuS
cream.
"Steam off the grease from the
Juice and thicken the residuum Vi
flour and uttermiXed together. An
this to simmer for few minutes, Stn
and serve the remainder in a boz
For side dish, boil sweet potato
then skin and bake them and sci
with butter"
Another authority said; 81 hS
often stuffed turkey with brains ?
cure two calves brains or six lam
brains. The animals must be young
that the brains may be very tend
Wash the brains thoroughly and putt |
sauce pan and cover with water
one spoonful of vinegar, one slid
onion, a little bay leaf, thyme, pant
leaf celery, salt, whole black peNi
and allow to boil gently and skimw
The brains should be prepared
thirty minutes. Take bread soften
by milk and add the brains, two egi
little nutmeg, chopped parsley Al
sage, and season to taste and u1tletI
key. A dozen oysters will 90 welU
the above stufing. Serve with Cl
berry sauce. This roast forms auI
palatable dish and is one within \
reach Of everybody.
Il should choose a young turkey
little tat and having the point Of
breast bone soft and easily bent,
not broken. The skin should be ~
der. Stuffed turkey is better iG|
roast. Always cover the breast vii
thin slice of larding, which must
tied on and removed about ten mlDUI
before the roast is completed to sI9
the breast to reach a rich golden cog
This plain roast should be served Wy
cranberry sauce. Il
another method of stutllng 81
chop four onions and cook them sow
in a little butter until soft. Il
"Still another rich stutling IS maaV
this way: Peel three large cheS'na|
and place them in hot oven Tor aoI
five minutes to dry; than peel tne u
ond skin. Put the chestnuts IN a ail
pan containing a half pint OF Sn|
wine, and one pint of bou!lion OF " y,
somme. Allow to cook until SOIL y
mix with the stutiing above. "a
Another stuffing is made WIN C C,
en- livers chopped fine, parsley, it tr
Of celery, some mushrooms, anu anu N N
f1es, also chopped fine, mix WIFI S|
pepper, three eggs and use. ,,,|
''Still another method useo III u I b,s]
is half sausage meat and nan "" N
soaked in milk, chopped parsley a.. d
truffles, one glass of brandy tWo oe,I
mixed well and be careful IN seS' g;rI
for the sausage meat is alreao! ns'1
seasoned. ,.gt
"Again if you want change, oVn, u
dozen oysters in the juice; s sur h,' 4
"a Il l.44l, ~. L.. Oh on WYNN wv