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Classic
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page 246
the dark; chop and season to taste with salt and pepper. If a meat presser is at
hand take it, or any other mold such as a crock or pan will do; put in a layer
of light and a layer of dark meat till all is used, add the liquor it was boiled
in, which should be about one tea-cupful, and put on a small weight; when cold
cut in slices.
Many chop all the meat together, add one pounded cracker to the liquor it was
boiled in, and mix all thoroughly before putting in the mold; either way is
nice.
STEAMED CHICKEN.
Rub the chicken on the inside with pepper and half tea-spoon of salt, place in
steamer in a kettle that will keep it as near the water as possible, cover, and
steam an hour and a half; when done keep hot while dressing is prepared, then
cut them up, arrange on the platter, and serve with the dressing over them. The
dressing is made as follows: Boil one point of gravy from the kettle without the
fat, add cayenne pepper and half a tea-spoon salt; stir six table-spoons of
flour into a quarter pint of cream until smooth, and add to the gravy.
Corn starch may be used instead of the flour, and some add nutmeg or celery
salt.
BONED TURKEY.
With a sharp knife slit the skin down the back, and raising one side at a time
with the fingers, separate the flesh from the bones with knife, until the wings
and legs are reached. These unjoint from the body, and cutting through to the
bone, turn back the flesh and remove the bones. When bones are removed, the
flesh may be reshaped by stuffing. Some leave the bones in the legs and wings,
as they are most difficult to remove. Stuff with force-meat, made of cold lamb
or veal and a little pork, chopped fine and seasoned with salt, pepper, sage or
savory, and the juice of one lemon; sew into shape, turn ends of wings under and
press the legs close to the back, and tie all firmly so that the upper surface
may be plump and smooth for the carver. Lard with two or three rows on the top,
and bake until thoroughly done, basting often with salt and water, and a little
butter. This is a difficult dish to attempt. Carve across in slices and serve
with tomato-sauce.--Mrs. J. Flemming, Philadelphia, Pa.
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