|
Classic
Cook Books
< last page | next page >
page 72
TO MAKE SAUCE FOR A TURKEY.
As you open the oysters, put a pint into a bowl, wash them out of their own
liquor, and put them in another bowl; when the liquor has settled, pour it off
into a sauce pan with a little white gravy, and a tea-spoonful of lemon
pickle--thicken it with flour and a good lump of butter; boil it three or four
minutes, put in a spoonful of good cream, add the oysters, keep shaking them
over the fire till they are quite hot, but don't let them boil, for it will make
them hard and appear small.
TO ROAST A TURKEY.
MAKE the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound
of beef suet shred fine, a little sausage meat or veal scraped and pounded very
fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs,
stuff the craw with it, spit it, and lay it down a good distance from the fire,
which should be clear and brisk; dust and baste it several times with cold lard;
it makes the froth stronger than basting it with the hot out of the dripping
pan, and makes the turkey rise better; when it is enough, froth it up as before,
dish it, and pour on the same gravy as for the boiled turkey, or bread sauce;
garnish with lemon and pickles, and serve it up; if it be of a middle size, it
will require one hour and a quarter to roast.
TO MAKE SAUCE FOR A TURKEY.
CUT the crumb of a loaf of bread in thin slices, and put it in cold water with a
few pepper corns, a little
< last page | next page >
Classic
Cook Books
|
