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Classic
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page 74
place the platter in a warm oven with the door open. Have already made the
following gravy to pour over all:
Into the frying-pan put a large spoonful of butter, one or two cupfuls of milk,
and any gravy that may be left over. Bring it to a boil; then add sufficient
flour, wet in a little cold milk or water, to make it the consistency of cream.
Season with salt, pepper and add a little of the dark meat chopped very fine.
Let the sauce cook a few moments; then pour over the biscuit and fowl. This will
be found a really nice dish.
BONED TURKEY.
Clean the fowl as usual. With a sharp and pointed knife, begin at the extremity
of the wing, and pass the knife down close to the bone, cutting all the flesh
from the bone, and preserving the skin whole; run the knife down each side of
the breast bone and up the legs, keeping close to the bone; then split the back
half way up, and draw out the bones; fill the places whence the bones were taken
with a stuffing, restoring the fowl to its natural form, and sew up all the
incisions made in the skin. Lard with two or three rows of slips of fat bacon on
the top, basting often with salt and water, and a little butter. Some like a
glass of port wine in the gravy.
This is a difficult dish to attempt by any but skillful hands. Carve across in
slices, and serve with tomato sauce.
ROAST GOOSE.
The goose should not be more than eight months old, and the fatter the more
tender and juicy the meat. Stuff with the following mixture: Three pints of
bread-crumbs, six ounces of butter, or part butter and part salt pork, one
teaspoonful each of sage, black pepper and salt, one chopped onion. Do not stuff
very full, and stitch openings firmly together to keep flavor in and fat out.
Place in a baking pan with a little water, and baste frequently with salt and
water (some add vinegar); turn often so that the sides and back may be nicely
browned. Bake two hours or more; when done take from the pan, pour off the fat,
and to the brown gravy left, add the chopped giblets which have previously been
stewed until tender, together with the water they were boiled in; thicken with a
little flour and butter rubbed together, bring to a boil and serve. English
style.
ROAST CHICKEN.
Pick and draw them, wash out well in two or three waters, adding a little soda
to the last but one to sweeten it, if there is doubt as to its being fresh. Dry
it
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