Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-12-23

up. OF side dishes, cranberry sauce is
the most important. Serve also if pos
sible roasted or stewed Spanish chest
nuts. These are very fine, and if
thoroughly cooked and eaten while hot
make good side dish. With celery.
plain or dressed, and good appetite
you have good Christmas dinner,
There are many ways to stuff tur-
key. You can follow the English way
and stuff with raw sausage meat, or the
French way, and use either cooked
chestnut truffles or bread. To prepare
bread stutfing: Soak white bread or
rolls in a mixture of milk and water.
Chop one onion Of medium size and fry
in butter to pale color. Chop parsley
and stir in a little nutmeg and a little
thin lemon peel chopped fine. Put in
also three eggs, then season to suit the
taste. Squeeze the bread in a napkin,
not too dry. Next mix all the above in
gradients.
ga hen turkey is better than a COB
bier, and should not be much over one
season old, that is from spring to fall.
A weight of eight to ten pounds is
heavy enough An overgrown turkey,
or one that is old, is not fit for eating.
So much for roasting.
''Now for boiling, prepare same as for
roast, except that the stutfing is gen.
orally OF sausage meat only. Put the
prepared fowl in a kettle and fill with
water. Put in, also, little salt. one
carrot, one onion, sprig of parsley,
three or four sticks of celery and then
boil until tender. Carve and pour the
pan sauce over the meat. For side
dishes use oyster sauce, celery, parsley
and cream. A plate of fried sausages
can be served and be in good taste.
Use also such vegetables as are in sea-
son.
'Braising is piece of work that re-
quires skillful manipulation in order to
be success, and is too expensive for Or
binary housekeepers. Prepare your
turkey, which must be young, the same
as above. The stuffing is invariably of
chestnuts. Tie slices of salt pork all
around the fowl, and pla.e it in a deep
saucepan. Make mixture composed
of one small slice Of carrot, one onion,
one sprig of parsley, two bay leaves,
eight crementoes, six cloves, one-quar-
ter of pound of salt pork; cut into lit
tie slices and fry for few minutes.
Now place this mixture in the pan and
cover the turkey with a sheet of but
tered paper and place in medium hot
oven and cook for two and half to
three hours, if necessary. When done
divest the turkey of the mixture and
place in a hot oven in order to color
slightly. While being cooked basting
must be done every ten or fifteen min
utes. Serve whole on the table and
garnish with stuffed fresh mushrooms,
glazed onions and stewed chestnuts in
cream.
'Steam off the grease from the pan
juice and thicken the residuum with
flour and butter mixed together. Allow
this to simmer for few minutes, strain
and serve the remainder in bowl.
For side dish, boil sweet potatoes,
then skin and bake them and serve
with butter"
Another authority said: 81 have
often stuffed turkey with brains. Pro-
cure two calves brains or six lambs
brains. The animals must be young SO
that the brains may be very tender.
Wash the brains thoroughly and put in a
sauce pan and cover with water. Add
one spoonful of vinegar, one sliced
onion, little bay leaf, thyme, parsley,
leaf celery, salt, whole black pepper,
and allow to boil gently and skim we'll.
The brains should be prepared in
thirty minutes. Take bread softened
by milk and add the brains, two eggs, a
little nutmeg, chopped parsley and
key A dozen oysters will 90 we'll with
the above stuffing. Serve with cram
berry sauce. This roast forms very
palatable dish and is one within the
reach of everybody.
81 should choose a young turkey, a
little fat and having the point of the
breast bone soft and easily bent, but
not broken The skin should be ten
der Stuffed turkey is better for a
roast. Always cover the breast with q
thin slice of larding, which must be
tied on and removed about ten minutes
before the roast is completed to allow
the breast to reach a rich golden color.
This pain roast should be served with
cranberry sauce.
Another method of stufing is to
chop four onions and cook them slowly
in little butter until soft.
"StiIl another rich stufing is made in
this way: Peel three large chestnuts
and place them in hot oven for about
five minutes to dry; than peel the sec
ond skin. Put the chestnuts ID sauce
pan containing a half pint of white
wine, and one pint Of bouillon or con-
somme. Allow to cook until soft, and
mix with the stufing above.
"Another stuffing is made with chick
en- livers chopped fine, parsley, leaves
of celery, some mushrooms, and truf-
fes, also chopped fine, mix with salt,
pepper, three eggs and use.
'Still another method used in hotels
is half sausage meat and half bread
soaked in milk, chopped parsley and
truff1es, one glass Of brandy, two eggs,
mixed we'll and be careful in seasoning,
for the sausage meat is already highly
seasoned.
"Again if you want a change, boil two
dozen oysters in the juice; strain and
add a little milk; thicken with bread !;
add salt, pepper, nutmeg. two eggs, mix
and add the oysters, taking care not TO
break them.
ga cheap stuffing is composed of
bread, soaked in milk, two eggs and
dried apples. - Cincinnati Tinles-Stdr.
Aping English Manners.
L A Il 20 ~