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Page 55
BOILED TURKEY.
Clean, stuff, and truss the fowl selected, as for a roasted turkey. The
body is sometimes filled with oysters. To truss in the tightest and most
compact way, run a skewer under the leg-joint between the leg and the
thigh, then through the body and under the opposite leg-joint in the same
way; push the thighs up firmly close to the sides; wind a string about the
ends of the skewer, and tie it tight. Treat the wings in the same way,
though in boiled fowls the points are sometimes drawn under the back, and
tied there. The turkey may be boiled with or without cloth around it. In
either case use _boiling_ water, salted as for stock, and allow twenty
minutes to the pound. It is usually served with oyster sauce, but parsley
or capers may be used instead.
CHICKEN CROQUETTES.
Take all the meat from a cold roast or boiled chicken, and chop moderately
fine. Mince an onion very small, and fry brown in a piece of butter the
size of an egg. Add one small cup of stock or water; one saltspoonful each
of pepper and mace; one teaspoonful of salt; the juice of half a lemon;
two well-beaten eggs; and, if liked, a glass of wine. Make into small
rolls like corks, or mold in a pear shape, sticking in a clove for the
stem when fried. Roll in sifted cracker-crumbs; dip in an egg beaten with
a spoonful of water, and again in crumbs; put in the frying-basket, and
fry in boiling lard. Drain on brown paper, and pile on a napkin in
serving.
A more delicate croquette is made by using simply the white meat, and
adding a set of calf's brains which have been boiled in salted water. A
cupful of boiled rice mashed fine is sometimes substituted for the
brains. Use same seasoning as above, adding quarter of a saltspoonful of
cayenne, omitting the wine, and using instead half a cup of cream or milk.
Fry as directed. Veal croquettes can hardly be distinguished from those of
chicken.
PHILADELPHIA CHICKEN CROQUETTES.
The croquette first given is dry when fried, and even the second form is
somewhat so, many preferring them so. For the creamy delicious veal,
sweetbread, or chicken croquette one finds in Philadelphia, the following
materials are necessary: one pint of hot cream; two even tablespoonfuls of
butter; four heaping tablespoonfuls of sifted flour; half a teaspoonful of
salt; half a saltspoonful of white pepper; a dust of cayenne; half a
teaspoonful of celery salt; and one teaspoonful of onion juice. Scald the
cream in a double boiler. Melt the butter in an enameled or granite
saucepan, and as it boils, stir in the flour, stirring till perfectly
smooth. Add the cream very slowly, stirring constantly as it thickens,
adding the seasoning at the last. An egg may also be added, but the
croquettes are more creamy without it. To half a pound of chicken chopped
fine, add one teaspoonful of lemon juice and one of minced parsley, one
beaten egg and the pint of cream sauce. Spread on a platter to cool, and
when cool make into shapes, either corks or like pears; dip in egg and
crumbs, and fry in boiling fat. Oyster, sweetbread, and veal croquettes
are made by the same form, using a pint of chopped oysters. To the
sweetbreads a small can of mushrooms may be added cut in bits.
SALMI OF DUCKS OR GAME.
Cut the meat from cold roast ducks or game into small bits. Break the
bones and trimmings, and cover with stock or cold water, adding two
cloves, two pepper-corns, and a bay-leaf or pinch of sweet herbs. Boil
till reduced to a cupful for a pint of meat. Mince two small onions fine,
and fry brown in two tablespoonfuls of butter; then add two tablespoonfuls
of flour and stir till deep brown, adding to it the strained broth from
the bones. Put in the bits of meat with one tablespoonful of lemon juice
and one of Worcestershire sauce. Simmer for fifteen minutes, and at the
last add, if liked, six or eight mushrooms and a glass of claret. Serve on
slices of fried bread, and garnish with fried bread and parsley.
CASSEROLE OF RICE AND MEAT.
This can be made of any kind of meat, but is nicest of veal or poultry.
Boil a large cup of rice till tender, and let it cool. Chop fine half a
pound of meat, and season with half a teaspoonful of salt, a small grated
onion, and a teaspoonful of minced parsley and a pinch of cayenne. Add a
teacupful of cracker crumbs and a beaten egg, and wet with stock or hot
water enough to make it pack easily. Butter a tin mould, quart size best,
and line the bottom and sides with rice about half an inch thick. Pack in
the meat; cover with rice, and steam one hour. Loosen at edges; turn out
on hot platter, and pour tomato sauce around it.
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