Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-11-24

heart Of your ,ai aud master. you will
serve your turkey noned. and so get rid
Of much OF the difficulty In carving.
An easy way 10 bone turkey is to SIT
She skin down the back with a sharp
knife. and. raising one side at time
with the fingers. separate the hesh from
Tire bones until the wings and legs are
reached; unjoint these from the body,
and. cutting through the bone, turn
back the flesh and remove the bones.
The flesh may be reshaped by stufiing.
Stuff with force meat made of veal and
little pork. chopped fine, and season
with salt. pepper. sage. or savory, and
the Juice Of the lemon. Sew in shape. and
press the wings and legs close to the
body. and tie all firmly. SO that the
upper surface may be smooth and plump.
Lard the breast with narrow strips OF
nrm. fat pork. and bake until thorough
~ done. basting often with salt and
water. and q little butter. Serve with
yiblet dressing. to which has been added
. cup Of strained tomatoes.
To make giblet dressing for roast
1urkey. put the giblets and neck in q
saucepan with cold water. and add an
onion. salt, and pepper. and a slice OF
dry bread that has been made very brown
3n the oven Boil until the giblets are
done. then strain the stock Chop the
giblets fine. and put them and the stock
back into the saucepan: dredge with a
little -four and add the brown gravy
from the bottom of the pan in which the
fowl was cooked. after skimmng of the
Tat. Serve hot In n gravy-boat.
HOW TO ROAST HIM.
Nine households out OF every ten are
going to roast their turkey this Thanks
giving Of 1896 as they have done on all
linn Ia ~ .lrx la.
The proper way is to begin by smuggling
and drawing the fowl. wash thoroughly
both inside and out. wipe dry with u
CLEAN linen towel. and then rub the inside
Rvflh salt
A good, oid-fashioned stufing Is made
by mixing with loaf of stale bread half
cup OF butter, one egg, salt. pepper.
sage. and thyme OF celery. to taste. all
brought TO the consistency OF mush by
the addition Of hot water
An oyster dressing Is considered an i'm
provement upon the old recipe II Is
made by adding to half loaf OF stale
bread crumbled half cup OF butter. and
salt and pepper 10 taste. Drain OF the
liquor from pint OF oysters. heat IT, ana
pour over the bread-crumbs, add an egg,
and mix all the ingredients well together.
"A little sweet milk Is great improve
ment With a spoon place a spoonful Of
~
tiers. alternating until both Nave been
used UP.
WITH CHESTNUT sTUFFTNG.
Most delicious OF all is a chestnut
Stufiing, the rich nuts giving peculiarly
uelicate taste to the fowl. To make II boil
the chestnuts. remove the shells and
brown skins and mash them. Mix them
with few grated bread.crunibs. and
moisten with sweet cream; add little
butter. ana season with pepper and salt.
In dlling the turkey. do not crowd In
the stuf1ng. Sew up the openings, and
Sie or skewer the legs and wings In shape.
Rub thickly with butter and salt and
dredge with -four. Place In q Dripping
pan. and put half a cup OF water in the
pan. Use moderate oven. and cover the
turkey with another pan for the first
forty minutes. Basic frequently, and turn
the bird occasionally to expose all parts
90 the heat II should be tender and
moist. and golden brown all over when
done. Gsrnish the dish with small balls
Of fried sausage or fried oysters. and
parsley. Serve with giblet dressing. and
crAnbsrries.
Another stunning which Is very popular
r. of sausage-meet. used In addition TO
bresd-erumbs and fneiy-minced herbs.
THE WILD TURK.
The meat Of tho Wild turkey Il much
urlsr than that AZ ths domestic bird and