Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1893-12-17

not too tightly, ard LET II Hare up out
OF the hole on top OF the range.
The singing being accomplished. wash
the fowl thoroughly inside and out, dry.
ing II by means Of folded fowl.
Then cut of the extreme tip OF each
wing. also the thumb pinion and the
loose skin under the wing.
There is one other operation. which. al
though II has not received the sanction
Of royalty, IL largely practiced In Eng
land That rs removing the wish-bone.
This Is done by passing the knife between
II and the flesh OF the breast. IL may be
cut loose and removed without particle
OF flesh adhering TO H. The advantage
gained IL that the breast may be carved
more evenly. and In longer slices.
STUFF1NG.
StuffinR Is largely a matter OF taste, but
have found that those who have tried
what may be termed "dry dressing"
prefer Il to that ordinarily used.
10 is made as follows: Crumble mot
grate) stale bread sufficient for the pur-
pose Clip parsley with the scissors until
you have about the same quantity as
you have OF bread. Use pepper and salt
20 taste, also sprinkle Of thyme or any
herb that you prefer In the opinion OF an
epicure sage should not be used for
chicken or turkey. Add to your bread
and parsley some tiny Jumps OF butter.
about two ounces being required for
"A turkey Weighing ten pounds. Those who
like the flavor OF suet may substitute
that for the butter
There is no milk egg, or water used
for this stufling. 1t IS put in loosely. md
there is sufficient moisture In the fowl
10 hold II in place. II comes out dry.
not the soggy mass so often seen on
tables.
The same stuffing may be used for the
breast but my own preference is for
sausage. as 1t makes the flesh less dry
besides imparting a slight additional
flavor TO the most tasteless part Of the
bird.
/ have found that there is a difference
between Sausage meat and sausages IN
skins. II you will use sausages. squeeze
them out OF the skins, you viii find
that the meat will not harden, as the
other II apt 10 DO.
TRUSTING.
The stuning being well packed. have
ready a "single-ponted upholsterer's
needle about nine inches In length. 1t
may be bought at n hardware store, and
costs 70 cents. Thread 1t with fine strong
t~ine
Lay the fowl on its back and bring the
legs Into the position shown in Figure
J. Pass the needle through the leg close
up % the second joint. then through the
body and leg on the other side Without
breaking or fastening the string In any
WY, turn the fowl over and pass the
needle through the joint and pinion Of
cacu wing. l. should come out not more
than one and one-halr inches from the
place where it FIRST entered and tho two
ends may then he brought together and
tied securely. thus keeping the legs and
wings I'm position.
The ends of the legs are fastened. as
shown in Figure l. by drawing the needle
through tho body close 10 the backbone,
over the lex through the body. under the
end OF the breast-bone. and tying it over
the second leg.
Tho wings being turned back the flap
Of siNn left at the neck is fastened over
Thorn either by stitch or a small skcwer.
The English serve fowl with the feet
on. merely cutting off the toes, but there
are some who object to it, even where it
is customary; so the matter is left for
each household TO decide.
SAUCES.
] had the pleasure Of introducing our
cranberry sauce TO the attention Of En-
rlish friends, and received in return from
them q bread sauce always served with
roast fowl
Il is prepared as follows: Put "A teacup-
ful Of bread crumbs into half a pint OF
milk add a Glove Of garlic or a small
onion left whole. a blade of mace. lump
OF butter about the size of a pecan nut,
pepper, and salt. Let the mixture boil
until il thickens to the consistency OF
drawn butter. The onion and mace are
removed when it is put into the sauce
turecn. II is much daintier and more
wholesome than gravy.
Cold boiled ham IS always served with
roast fowl in England, and those who
have so eaten 1t approve highly or the
combination.
TRUSTING FOR BOILING.
The English method of trusting fowl
for boiling differs even more widely from
our own than that already described
but :he appearance ot the bri * ul-
umph Of culinary art.
The cutting and cleaning are done IN
the same manner az when the bird is
prepared for roasting Two cuts are men
made. one at the back and the other at
the front Of each leg. those at the back
being about one inch above the hook
knee-the New England housewife would
call it~and the front cuts being an men
and a half below that Joint. The OBJECT
of this is TO sever the sinews so that the
foot may be twisted back, or. as We
should probably prefer removed.
The fingers are then passed In az 'he
neck opening and run under The SKIN AT
the side Of the breast, separating ana
loosening II from the flesh, all the way
down to the lower joint of the leg.
If this be done properly on both SIDES
the fieshv part of the legs can readily be
no skin and be nlhlt
10 disappear entirely within the boGy.
The disappearance is accomplished by
loving hold of the leg-bone and showing
il steadily upwards. then drawing the
akin down over the knee joint 1t SOUNDS
difficult. but It is not so in reality.
push the tail into the body. Crack the
is the bone between the
wings and the spine-by striking them
sharply with the back OF the KNIFE. ms
enables the wings TO be brought close 10
the body. A..
The needle Is then used as for the
fowls prepared for roasting. The lower
part however. is secured by II second
string passed through the body low down
and lust above the hooks, which can De
found by feeling for them. though they
are out of sight. Bring the thread uhuer
the breast bone down to the opposite side.
The back view Of fowl trussed for boil
ing is given. (See Figure p
Geese and ducks are trussed similarly
STUFFING FOR GEESE AND DUCKS.
The usual stuffing for these birds Is
sage and onions, but those preparing IL
for the first time need to be cautloned
against using too much onion ana 100
much sage. One medium-sized onion ana
a teaspOonful of powdered sage Is SUM-
cient for the average duck.
IL is welt to slice an onion and lay IL
inside the bird for an hour or two before
dressing IL. for the strong flavor OF the
fowl will thus be largely absorbed.
Those who wish a delicate stufilng may
also parboil the onion used and then
chop II very fine If not boiled 1t should
be grated and then mixed with the bread
crumbs and sage. pepper. and salt. some
use an egg for mixing. but my personal
preference is without.
STUFFING FOR GOOSE
The following Is a receipt taken from
"A MS cookbook in a family noted for the
variety OF their preparations Of ordinary
food. 1t is warranted delicious: Boil six
potatoes and mash them fine, add one
tablespoonful OF salt. one teaspoonful OF
black pepper, two tablespoonfuls OF
orange juice and two OF butter. Stuff
the goose with this mixture, truss and
dredge with -four. salt, and pepper
SALADS.
As in the poultry season chicken Is the
most popular kind OF salad. a few direc-
tons as to its preparation and the newest
and best way OF serving IL may be desired