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Classic
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page 73
stale bread in cold liquid, either milk or water, when used for stuffing or for
puddings, as they were much lighter. Hot liquid makes them heavy.
BOILED TURKEY.
Prepare as you would for baking or roasting; fill with an oyster stuffing, made
as the above. Tie the legs and wings close to the body, place in salted boiling
water with the breast downward; skim it often and boil about two hours, but not
till the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled
piece of salt pork, and serve at table a thin slice to each plate. Some prefer
bacon or ham instead of pork.
Some roll the turkey in a cloth dipped in flour. If the liquor is to be used
afterwards for soup, the cloth imparts an unpleasant flavor. The liquor can be
saved and made into a nice soup for the next day's dinner, by adding the same
seasonings as for chicken soup.
TURKEY SCALLOP.
Pick the meat from the bones of cold turkey, and chop it fine. Put a layer of
bread-crumbs on the bottom of a buttered dish, moisten them with a little milk,
then put in a layer of turkey with some of the filling, and cut small pieces of
butter over the top; sprinkle with pepper and salt; then another layer of
bread-crumbs, and so on until the dish is nearly full; add a little hot water to
the gravy left from the turkey and pour over it; then take two eggs, two
tablespoonfuls of milk, one of melted butter, a little salt and cracker-crumbs
as much as will make it thick enough to spread on with a knife; put bits of
butter over it, and cover with a plate. Bake three-quarters of an hour. Ten
minutes before serving, remove the plate and let it brown.
TURKEY HASHED.
Cut the remnants of turkey from a previous dinner into pieces of equal size.
Boil the bones in a quart of water, until the quart is reduced to a pint; then
take out the bones, and to the liquor in which they were boiled add turkey
gravy, if you have any, or white stock, or a small piece of butter with salt and
pepper; let the liquor thus prepared boil up once; then put in the pieces of
turkey, dredge in a little flour, give it one boil-up, and serve in a hot dish.
TURKEY WARMED OVER.
Pieces of cold turkey or chicken may be warmed up with a little butter in a
frying-pan; place it on a warm platter, surround it with pieces of small thick
slices of bread or biscuit halved, first dipping them in hot salted water; then
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Classic
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