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Classic
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page 72
dozen pepper corns, or whole peppers; moisten all with half a pint of wine or
brandy. Warm this up and put in your tied-up gelatine, pour over it as much
white veal stock as will cover it well, put it back in the stove to simmer
gently for two hours and a half; let the gelatine get cold in its own seasoning,
and then take it out and put it under a weight while you remove the stock or
gravy; take off all the cold grease from the surface and clarify with eggs in
the usual way. When the gelatine is quite cold, remove the weight, take it from
its napkin, wipe it and glaze it, and place it on a dish. Decorate it with the
strained gravy, which should have been placed on ice as soon as clarified and
strained. It will now be a firm jelly; if not, put it on ice again, and trim the
boned turkey or fowls with it.
Gelatines of turkeys, geese, capons, pheasants, partridges, etc., are made in
the same way. This is from the finest source, and will repay any one who tries
to make this magnificent dish. It has never, to my knowledge, been given in an
American cook-book, as it was obtained from one who was Chef de Cuisine to a
crowned head of Europe.
WILD TURKEY
If the turkey is old, or tough, it must be boiled one hour before being stuffed
for baking. Then stuff it with oysters, bread and butter, and season with pepper
and salt; baste with butter, and the juice of the turkey. Make the gravy by
putting in the pan a pint of oysters, or button mushrooms, throw in a cup of
cream, or milk, salt and pepper, and send to table hot, with the turkey.
A PLAIN WAY TO COOK A TURKEY BY ROASTING
Make a dressing to suit you; there are several to
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