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Page 56
ITALIA'S PRIDE.
This is a favorite dish in the writer's family, having been sent many
years ago from Italy by a friend who had learned its composition from her
Italian cook. Its name was bestowed by the children of the house. One
large cup of chopped meat; two onions minced and fried brown in butter; a
pint of cold boiled macaroni or spaghetti; a pint of fresh or cold stewed
tomatoes; one teaspoonful of salt; half a teaspoonful of white pepper.
Butter a pudding dish, and put first a layer of macaroni, then tomato,
then meat and some onion and seasoning, continuing this till the dish is
full. Cover with fine bread crumbs, dot with bits of butter, and bake for
half an hour. Serve very hot.
DEVILED HAM.
For this purpose use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the
amount is fat. Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:--
One even tablespoonful of sugar; one even teaspoonful of ground mustard;
one saltspoonful of cayenne pepper; one spoonful of butter; one teacupful
of boiling vinegar. Mix the sugar, mustard, and pepper thoroughly, and add
the vinegar little by little. Stir it into the chopped ham, and pack it in
small molds, if it is to be served as a lunch or supper relish, turning
out upon a small platter and garnishing with parsley.
For sandwiches, cut the bread very thin; butter lightly, and spread with
about a teaspoonful of the deviled ham. The root of a boiled tongue can be
prepared in the same way. If it is to be kept some time, pack in little
jars, and pour melted butter over the top.
BONED TURKEY.
This is a delicate dish, and is usually regarded as an impossibility for
any ordinary housekeeper; and unless one is getting up a supper or other
entertainment, it is hardly worth while to undertake it. If the legs and
wings are left on, the boning becomes much more difficult. The best plan
is to cut off both them and the neck, boiling all with the turkey, and
using the meat for croquettes or hash.
Draw only the crop and windpipe, as the turkey is more easily handled
before dressing. Choose a fat hen turkey of some six or seven pounds
weight, and cut off legs up to second joint, with half the wings and the
neck. Now, with a very sharp knife, make a clean cut down the entire back,
and holding the knife close to the body, cut away the flesh, first on one
side and then another, making a clean cut around the pope's nose. Be very
careful, in cutting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the pieces remaining
in legs and wings. Cut out these, and remove all sinews. Spread the turkey
skin-side down on the board. Cut out the breasts, and cut them up in long,
narrow pieces, or as you like. Chop fine a pound and a half of veal or
fresh pork, and a slice of fat ham also. Season with one teaspoonful of
salt, a saltspoonful each of mace and pepper, half a saltspoonful of
cayenne, and the juice of lemon. Cut half a pound of cold boiled smoked
tongue into dice. Make layers of this force-meat, putting half of it on
the turkey and then the dice of tongue, with strips of the breast between,
using force meat for the last layer. Roll up the turkey in a tight roll,
and sew the skin together. Now roll it firmly in a napkin, tying at the
ends and across in two places to preserve the shape. Cover it with boiling
water, salted as for stock, putting in all the bones and giblets, and two
onions stuck with three cloves each. Boil four hours. Let it cool in the
liquor. Take up in a pan, lay a tin sheet on it, and press with a heavy
weight. Strain the water in which it was boiled, and put in a cold place.
Next day take off the napkin, and set the turkey in the oven a moment to
melt off any fat. It can be sliced and eaten in this way, but makes a
handsomer dish served as follows:
Remove the fat from the stock, and heat three pints of it to
boiling-point, adding two-thirds of a package of gelatine which has been
soaked in a little cold water. Strain a cupful of this into some pretty
mold,--an ear of corn is a good shape,--and the remainder in two pans or
deep plates, coloring each with caramel,--a teaspoonful in one, and two in
the other. Lay the turkey on a small platter turned face down in a larger
one, and when the jelly is cold and firm, put the molded form on top of
it. Now cut part of the jelly into rounds with a pepper-box top or a small
star-cutter, and arrange around the mold, chopping the rest and piling
about the edge, so that the inner platter or stand is completely
concealed. The outer row of jelly can have been colored red by cutting up,
and boiling in the stock for it, half of a red beet. Sprigs of parsley or
delicate celery-tops may be used as garnish, and it is a very
elegant-looking as well as savory dish. The legs and wings can be left on
and trussed outside, if liked, making it as much as possible in the
original shape; but it is no better, and much more trouble.
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