Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1896-11-21
USING UP COLD TURKEY.

Devllled turkey he legs and back
of cold turkey, one.hslf teaspoonfu
salt, one'half teaspoonful pepper, a
little cayenne, one lemon, mustard
butter. Score the meat along and
across about one inch deep, then rub
into the gsshes the salt, pepper,
cayenne and juice of one lemon, and
cover with made mustard; brush over
with butter melted, and broil over a
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 a saucepan with the stock, vegeta-
bles and seasoning; bring this slowly
to the boil, then simmer gently for
two aud one.half hours, skimming
occasionally; strain the soup, remove
the fat. and thicken with little al.
rowroot.
Turkey Rissoles-Remains OF cold
turkey; to one half pound cold turkey,
one ounce lean ham, ounce tongue,
two ounces finely grated breadcrum bs,
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, and seasoning; mix
with the yolk of one egg mix we'll,
roll into balls, dip in egg and bread.
crumbs. and fry nice brown.
flashed Turkey-Kemains of cold
turkey. forcemeat balls, pepper, salt,
uiv1es. @ a." meat Hoe On ske turkey
in nice slices, put the skin, bones and
trimmings in saucepan, with one
and one-half pints OF water, a 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 a 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
a minoing 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 out in slices, dipped
in egg and breadcrumbs or in batter,
and fried q 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. Gut
the turkey in pieces, removing all
skin and gristle, and pass through a
mincing machine with the tongue,
then pound in y mortar with the but
ter to a smooth paste, add seasoning
to taste, pour into pots, cover with
clarified butter.
Curried Turkey-Put into sauce.
pan one heaping tablespoonful of but
ter; mix together one even tablespoon
full OF curry powder and one heaping
tablespoonful Of flour, 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, aud cook only until the turkey
is heated through. Tomato sauce may
be used ii liked ; it must be strained,
and the curry may be made with Ealf
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 stewpsn with
small onion, 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 auce. Boil two eggs very
hard and chop them very fine. Mix
with the mince meat, and season &C.
cording to tate; add the gravy, tea
spoonful very finely minced lemon
peel, and one tablespoonful of lemon
Juice. two tablespooniuls OF -four, and
let the whole just come to boil
Serve with toasted bread.