Los Angeles herald., 1905-12-17

MY love shall hear the music of my hounds
Uncouple in the western valley; let them go
Dispatch, 1 say and find the Forester.
We will, fair Queen, up to the mountain 5
top"
Shakespeare.
r" OLIDAY feasting from time immemo.
IIE rial has been the occasion of sumptu-
HN19N Gus repasts, including the most elab
WND crate viands master chefs could de-
wise. The choicest meats of game do
mestic animals and fowls. are brought to per-
lection for the great spread.
On this page given number of illustrated
dishes and recipes appropriate for the occasion.
Roast Turkey With Oyster stuffing
SINCE and raw a medium-sized tender turkey.
plunge into cold water to remove moisture and
stuff with the following: Four cupfuls of oyster
cracker crumbs mixed with as many cupfuls of
breadcrumbs. (The stufing is better when the
bread is day or two old) Then add the liquor
of four dozen oysters, nearly one-half pound of
melted butter and three beaten eggs. Put in the
oysters, mix thoroughly season to taste and
stuff the turkey, taking care not to pack stuffing
in too firmly that it will absorb the flavor
of the meat. Sew up the openings. Butter
large, heavy piece Of white paper, wrap the tur-
key in this and roast in hot oven.
About ten or fifteen minutes before removing
the pan, dash little -four and salt and baste
with a generous quantity of butter to brown it. |
Serve brown sauce made from the liquid in the
dripping pan and little thickenng, pour some
of this over the turkey to add moisture and the
remainder in a separate dish.
80 many housekeepers contend that stuffng !
absorbs the favor of the fowl, so it will be Just |
as well to make balls of this mixture Drowned in |
the oven, and served on the same platter with l.
tba turk hni1v ar,Y,lnx
Roast Goose German Style
Choose a goose that is not more than eight |
months old and the fatter it is the more iuice
contained in the meat. The stuffng is made of
three pints of breadcrumbs, six ounces of but
ter, a teaspoonfu each of black pepper and salt
and an onion minced fine. Stuff loosely but
stitch closely to prevent the fat from running
In Place in baking pan with little water
baste often with little salt, water and vinegar |
Turn the fowl frequently so that it is evenly
Drowned. Bake two and half hours.
When done remove from the pan drain off the
fat, and add the chopped giblets, which have
been previously boiled tender Thicken with
-four and butter rubbed together, boil for a mo-
ment and serve.
Baked Wild Goose
If you have never feasted on baked goose then
a treat is in store for you. This recipe was sup
pied by an old sportsman. Prepare the goose
as for roasting and soak it in sated water be- |
tween five and six hours. Gut mediumsized |
onion in small pieces but not too fine, and place
within the goose; then it up and place in |
a pan of boiling water, allowing it to boil from !
twenty to twenty-five minutes. Remove from |
the pan, cut the stitches, take out the onion and |
stuff with the following forcemeat A small |
head OF celery finely minched, one cup and half |
or little more OF mashed potatoes, five hard |
boiled eggs, and half pound of salted pork
minced fine. To this add mediumsized grated |
turnip, small onion, chopped, an even table |
spoonful of salt, tablespoonful and half |
of vinegar and dash of pepper Moisten the |
mixture slightly with warm water or a little |
milk, and thoroughly blend all these Ingredients |
Stuff the goose with the forcemeat, close the
opening, truss the bird and bake it in pan |
with a cupful Of good stock. Rub on a little |
melted butter, cover with creased paper and 1
bake in moderate oven Serve on a heated plat |
ter and pour over some mushroom sauce
Larded Quail
Clean and truss the quail in the same manner
as chickens are trussed for boiling Place in a
stew pan with half pound of bacon streaked |
with fat and lean and bouquet in the centre |
Cover with thin layers of fat bacon and moisten |
with a good stock favored with sherry wine and |
place on the stove where they viii stew gently |
for three-quarters of an hour or a trihe longer !
Prepare one pint Of stewed French peas mixed
with a little of the quail stock reduced TO a
glaze. Arrange the quail a platter with their
breasts turned outward and thin slice of ba-
con on each one. Add the peas TO form bor-
der. Mix little of the quail stock with EspaQ-
mole sauce, pour il around and over the quail
and serve.
Pheasants and Quail
Prepare pheasants you would any game. .
lard, rub with salt, wrap in grapevine leaves and