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Page 53
TO WARM COLD MEATS.
Cold roast beef should be cut in slices, the gravy brought to
boiling-point, and each slice dipped in just long enough to heat, as
stewing in the gravy toughens it. Rare mutton is treated in the same way,
but is nicer warmed in a chafing-dish at table, adding a tablespoonful of
currant jelly and one of wine to the gravy. Venison is served in the same
manner. Veal and pork can cook in the gravy without toughening, and so
with turkey and chicken. Cold duck or game is very nice warmed in the same
way as mutton, the bones in all cases being reserved for stock.
* * * * *
POULTRY.
TO CLEAN POULTRY.
First be very careful to singe off all down by holding over a blazing
paper, or a little alcohol burning in a saucer. Cut off the feet and ends
of the wings, and the neck as far as it is dark. If the fowl is killed at
home, be sure that the head is chopped off, and never allow the neck to be
wrung as is often done. It is not only an unmerciful way of killing, but
the blood has thus no escape, and settles about all the vital organs. The
head should be cut off, and the body hang and bleed thoroughly before
using.
Pick out all the pin-feathers with the blade of a small knife. Turn back
the skin of the neck, loosening it with the finger and thumb, and draw out
the windpipe and crop, which can be done without making any cut. Now cut a
slit in the lower part of the fowl, the best place being close to the
thigh. By working the fingers in slowly, keeping them close to the body,
the whole intestines can be removed in a mass. Be especially careful not
to break the gall-bag, which is near the upper part of the breastbone, and
attached to the liver. If this operation is carefully performed, it will
be by no means so disagreeable as it seems. A French cook simply wipes out
the inside, considering that much flavor is lost by washing. I prefer to
wash in one water, and dry quickly, though in the case of an old fowl,
which often has a strong smell, it is better to dissolve a teaspoonful of
soda in the first water, which should be warm, and wash again in cold,
then wiping dry as possible. Split and wash the gizzard, reserving it for
gravy.
DRESSING FOR POULTRY.
One pint of bread or cracker crumbs, into which mix dry one teaspoonful of
pepper, one of thyme or summer savory, one even tablespoonful of salt,
and, if in season, a little chopped parsley. Melt a piece of butter the
size of an egg in one cup of boiling water, and mix with the crumbs,
adding one or two well-beaten eggs. A slice of salt pork chopped fine is
often substituted for the butter.
For _ducks_ two onions are chopped fine, and added to the above; or a
potato dressing is made, as for geese, using six large boiled potatoes,
mashed hot, and seasoned with an even tablespoonful of salt, a teaspoonful
each of sage and pepper, and two chopped onions.
_Game_ is usually roasted unstuffed; but grouse and prairie-chickens may
have the same dressing as chickens and turkeys, this being used also for
boiled fowls.
ROAST TURKEY.
Prepare by cleaning, as in general directions above, and, when dry, rub
the inside with a teaspoonful of salt. Put the gizzard, heart, and liver
on the fire in a small saucepan, with one quart of boiling water and one
teaspoonful of salt, and boil two hours. Put a little stuffing in the
breast, and fold back the skin of the neck, holding it with a stitch or
with a small skewer. Put the remainder in the body, and sew it up with
darning-cotton. Cross and tie the legs down tight, and run a skewer
through the wings to fasten them to the body. Lay it in the roasting-pan,
and for an eight-pound turkey allow not less than three hours' time, a ten
or twelve pound one needing four. Put a pint of boiling water with one
teaspoonful of salt in the pan, and add to it as it dries away. Melt a
heaping tablespoonful of butter in the water, and baste very often. The
secret of a handsomely-browned turkey, lies in this frequent basting.
Dredge over the flour two or three times, as in general roasting
directions, and turn the turkey so that all sides will be reached. When
done, take up on a hot platter. Put the baking-pan on the stove, having
before this chopped the gizzard and heart fine, and mashed the liver, and
put them in the gravy-tureen. Stir a tablespoonful of brown flour into
the gravy in the pan, scraping up all the brown, and add slowly the water
in which the giblets were boiled, which should be about a pint. Strain on
to the chopped giblets, and taste to see if salt enough. The gravy for all
roast poultry is made in this way. Serve with cranberry sauce or jelly.
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