The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1896-12-09
USING UP COLD TURKEY.

Devilled Turkey-1he legs and back
of cold turkey, one-half teaspoonful
salt, one.half teaspoonful pepper, a
little cayenne, one lemon, mustard,
butter. Score the meat along and
hcross about one inch deep, then rub
into the gashes the salt, pepper,
cayenne and juice of one lemon, and
cover with made mustard; brush over
with butter melted, and broil over
clear fire about ten minutes, till nice
and brown, but do not let them burn.
Send to table on hot dish with lit
tie butter.
Turkey Soup-Remains of cold tur-
key, two quarts weak stock, one-half
head celery, one onion, one carrot,
salt. Put the bones and trimmings
in saucepan with the stock, vegeta-
bles and seasoning; bring this slowly
TO the boil, then simmer gently for
two and one-half hours, skimming
occasionally; strain the soup, remove
the fat, and thicken with a little ar
rowroot.
Turkey Rissoles- Remains of cold
turkey; to one.half pound cold turkey,
one ounce lean ham, ounce tongue,
two ounces finely-grated breadcrumbs,
one ounce butter, one boiled onion,
finely chopped, one egg. Mince the
turkey, tongue and ham finely, then
add the butter, breadcrumbs, onion,
finely minced, aud seasoning; mix
with the yolk of one egg; mix well,
roll into balls, dip in egg and bread.
he oy,1 frxy ,,,n
flashed Turkey-Remains of cold
turkey, forcemeat balls, pepper, salt,
-four and butter, shallot, parsley, two
cloves. Cut the meat off the turkey
in nice slices, put the skin, bones and
trimmings in saucepan, with one
and one"half pints of water, shaliot,
spoonful OF chopped parsley and
cloves; simmer gently for one hour,
then strain, and thlcken with -four
and butter. Flour the slices, put
them in stewpan with the gravy, and
simmer gently for ten minutes, but
do not let it boil; warm the force
meat balls in the gravy, and serve
with the meat in the centre, the force
meat balls and sippets of toast round.
Minced Turkey-When there is not
much meat left on the turkey, it is
better to mince it. For this cut all
the meat of the bones, free it from
skin and grlstle, and pass it through
mincing machine; put 1t into a
saucepan, with gravy made as direct.
ed for hashed turkey, or one-half
pint white sauce, season rather highly,
and simmer fifteen minutes, stirring
frequently. Turn on to a hot dish,
and garnish with poaohed eggs. Tur-
key may be also cut in slices, dipped
in egg and breadcrumbs or in batter,
and fried nice brown. Sprinkle
seasoning over, and serve garnished
with diamonds of toast, cut lemon and
forcemeat balls.
Potted Turkey--One.half pound
cold turkey, two ounces tongue, one
half pound butter, seasoning. Cut
the turkey in pieces, removing all
skin and gristle, and pass through q
mincing machine with the tongue,
then pound in mortar with the but.
ter to a smooth paste, add seasoning
to taste, pour into pots, cover with
clarified butter.
Curried Turkey-Put into a sauce.
pan one heaping tablespoonful OF but.
ter; mix together one even tablespoon.
full of curry powder and one heaping
tablespoonful of -four, and stir care.
fully into the melted butter to pre-.
vent Jumping. Have ready one cup
and half of hot milk or cream and
add, stirring until smooth and thick /;
then put into this sauce pieces of cold
turkey, and cook only until the turkey
is heated through. Tomato sauce may
be used if liked it must be strained,
and the curry may be made with half
milk and half sauce. Salt should be
added to taste.
Minced Poultry-Take cold roasted
turkey or chicken, and mince the meat
very finely without any of the skin or
bone, but put the skin, bone and all
the odd piecies into a stewpan with q
small onion, a blade of mace, and
some sweet herbs; add pint of water.
Let this stew for nearly an hour, then
strain, and add teaspoonful of Wor-
cestershire sauce. Boil two eggs very
hard and chop them very fine. Mix
with the miDce meat, and season &C.
oording to tate; add the gravy, tea
spoonful very finely minced lemon
peel, and one tablespoonful of lemon
juice, two tablespoonfuls of -four, and
let the whole just come to a boil
Serve with toasted bread.