Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1893-01-06
COOKING THE HOLIDAY ruRxEY.

Turkey with Truffles or Mushrooms.
TO use truff1es in stuffing the fowl,
prepare them by peeling aud chopping
them fine-a pound and half will be
enough for large bird. Rasp an equal
weight of bacon, and mix it with the
truffies. Stuff the turkey with this,
and when SO prepared the dressing should
be placed in the bird two days before
cooking, as it is thus supposed to give
a superior flavor to the flesh. If mush-
rooms are used instead of truf1ies, fol-
low ESSENTIALLY the same rule.
Roast Turkey with Chestnuts-Put
two pounds of sausage meat in basin
with little grated nutmeg; then take
two tablespoonfuls of chopped onion, put
them in saute pan with little butter
and cook them for two minutes, then
mix them with the meat. At the same
time work in two we'll beaten eggs aud a
quarter of pint of white sauce, If at
hand, and fifteen fine roasted chestuuts,
mashing the chestEuts first in mortar.
Fill the bird as usual, not too full at the
breast; roast carefully, allowing half al
bour longer for the cooking of the force
meat.
Steamed Turkey-Fill the body of the
turkey with oysters, and put it in a
tightly closed steamer over q porcelain
kettle only partly filed with boiling
water. Let it cook some three hours,
when it will be found to be quite ten
der, and may be taken out. The water
in the kettle will be found to be quite
boiled away and to be of the consistency
of gravy. Thicken it with little flour
and butter, add the liquor of pint of
oysters intended for sauce, and beat the
oysters in it; whiten it with q little
boiled cream and pour it over the tur-
key.
Boiled Turkey with Oysters For a
good sized turkey take twenty-five large
oysters and cut them into small pieces.
Stir with them quart of bread crumbs,
one tablespoonful of chopped parsley
and one of butter, teaspoonful of
sweet marjoram, aud pepper and salt to
taste. Stuff the bird and truss it care
fully. Rub it all over with lemon juice
to whiten the skin, -four cloth, tie the
ing water. Cook it very slowly, allow
ing half an hour to each pound of the
turkeys weight. Even a very ancient
fowl will be rendered juicy and tender
by this mode of cooking. Serve with
oyster and celery sauce.
Braised Turkey-Prepare the turkey
carefully, and fill with a stuffing made
of half pound of cooked veal chopped
fine, half pound of bread soaked IN
cold water, and then pressed dry; four
ounces of butter, four egg yolks we'll
beaten, salt, pepper, nutmeg, chopped
onion and parsley. Truss the bird well,
stiffen the breast over coal fire for a
minute or SO, in order to facilitate lard
ing easily, then lard with fine, square
shreds of fat pork. Now place the fowl in
stewpan, breast uppermost, with sliced
vegetables, a bunch of parsley, three
pints of white broth and buttered pa
per over; start on the fire, and cook
slowly in the oven for about an hour and
half, sprinkling the larding occasion
ally with the gravy to glaze of light
brown color. When the turkey Is done,
strain the gravy from its fat, and thick
en- it with two ounces of Drowned flour
and add little water. Stir till it boils,
skim. and serve with the turkey. II
gornishing is desired, have some slices Of
bfoiled sweetbread, sliced truffies. mush-
rooms, olives, and some small balls of
forcemeat cooked brown. Put these on
the platter around the turkey. GOOD
Housekeeping.