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Classic
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page 482
savory, the same amount of sage and 1/2 cupful of melted butter, and a beaten
egg. Work all together thoroughly and fill into the fowl.
2. Oyster Dressing. Use the same ingredients as given above, adding drained and
chopped oysters. This stuffing is used in dressing turkey and chicken. Use the
liquor and some of the oysters to make a sauce to pour over the turkey when
served; or else it may be served separately in a sauce boat.
3. Turkey Scallop. Take a cold turkey, and pick out all of the bones and chop
fine. Butter a dish, put in a layer of bread crumbs moistened with milk, then
put in a layer of turkey with some filling, and put small pieces of butter over
the top, sprinkle with pepper and salt; then another layer of bread crumbs,
turkey and so on until the dish is filled; add a little hot water to the gravy,
and pour this over the scallop. Then beat 2 eggs with 2 tablespoonfuls of milk,
1 tablespoonful of melted butter, a little salt, and cracker crumbs so that you
can spread it over the scallop with a knife, dot with bits of butter and cover
with a plate. Bake for an hour. A few moments before serving remove the plate
and let the scallop brown on the top.
4. Boned Turkey. Carefully clean and wash the fowl. Take a sharp pointed knife,
and beginning at the end of the wing, pass the knife down close to the bone,
cutting all the meat from the bone, leaving the skin whole; run the knife down
on each side of the breast bone, and up the legs close to the bone; fill the
places where the bones were with a stuffing, keeping the fowl in its natural
shape. Sew all the incisions made in the skin, then lard with rows of fat bacon,
basting often with broth and a little butter. Carve across in slices, and serve
with tomato sauce.
5. Fricassee of Chicken. Cut up two young chickens, and put them into a stew pan
with just enough cold water to cover them. Bring them slowly to a boil, and then
cook them for an hour or until they are tender. When they are tender, season
them with salt, pepper, a piece of butter, and a little celery if liked. Smooth
a little flour in water and add to the stew, also the well
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