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Classic
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page 29
from breakfast, moisten with a teaspoonful of sauce. Add about a dozen peeled
pecan nuts, three or four cut truffles, mix well. Cook in saucepan. Stuff your
turkey the day before. Always let your fowls hang by the legs. A wild turkey
should cook an hour, perhaps a little more or less. Be careful it does not dry,
as the flesh is rather dry. Carve it as you would a wild duck, in thick slices.
Put a buttered paper on the breast of the wild turkey, to prevent its drying.
Tame turkeys can be cooked and stuffed in the same way. Sausages well fried,
with mashed potatoes, salt, and red pepper, make deliciou stuffing for fowls.
TURKEY STUFFING
Equal parts of stale baker's bread and nice corn bread left over from breakfast,
a hard boiled egg. Chop up a few raw oysters, mix well together with butter,
salt, pepper, red and white. Put in the oven to bake. Add to it a remnant of
pâté de foie gras and stuff the turkey. Turkey should not cook more than an
hour or an hour and a quarter. Do not let it dry, the juice should run from it
when it is carved, baste it with soup or stock.
STUFFING FOR FOWLS
Oysters, stale bread, onions, parsley, salt and pepper put in the fyring-pan
with a little butter make delicious stuffing. Truffles with stale bread and
butter, warmed up together in a frying-pan, and flavored with salt, pepper, etc.
Spanish chestnuts and bits of ham are delicious stuffing.
Stuff your fowls the day before, and hang them up by the legs four hours before
cooking.
Chop fine a pound of young calf. Season with salt, pepper, and onion juice. Let
it fry in a saucepan with a
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