_Chicken, to make white._
Feed them in the coop on boiled rice; give them no water at all to
drink. Scalded oatmeal will do as well.
_Chicken, to fricassee._ No. 1.
Empty the chicken, and singe it till the flesh gets very firm. Carve it
as neatly as possible; divide the legs at the joints into four separate
pieces, the back into two, making in all ten pieces. Take out the lungs
and all that remains within; wash all the parts of the chicken very
thoroughly in lukewarm water, till all the blood is out. Put the pieces
in boiling water, sufficient to cover them, about four tea-cupfuls, and
let them remain there ten minutes; take them out, preserve the water,
and put them into cold water. When quite cool, put two ounces of fresh
butter into a stewpan with half a pint of mushrooms, fresh or pickled;
if pickled, they must be put into fresh cold water two or three hours
before; the water to be changed three times; put into the stewpan two
bunches of parsley and two large onions; add the chicken, and set the
stewpan over the fire. When the chickens have been fried lightly, taking
care they are not in the least browned, dust a little salt and flour
over them; then add some veal jelly to the water in which they were
blanched; let them boil about three quarters of an hour in that liquor,
skimming off all the butter, and scum very cleanly; then take out the
chicken, leaving the sauce or liquor, and lay it in another stewpan,
which place in a basin of hot water near the fire. Boil down the sauce
or liquor, adding some more veal jelly, till it becomes strong, and
there remains sufficient sauce for the dish; add to this the yolk of
four eggs and three table-spoonfuls of cream: boil it, taking great care
to keep it constantly stirring; and, when ready to serve, having placed
the chicken in a very hot dish, with the breast in the middle, and the
legs around, pour the sauce well over every part. The sauce should be
thicker than melted butter, and of a yellow colour.
_Chicken, to fricassee._ No. 2.
Cut the chicken up in joints; put them into cold water, and set them on
the fire till they boil; skim them well. Save the liquor. Skin, wash,
and trim the joints; put them into a pan, with the liquor, a small bunch
of parsley and thyme, a small onion, and as much flour and water as will
give it a proper thickness, and let them boil till tender. When going to
table, put in a yolk of egg mixed with a little good cream, a little
parsley chopped very fine, juice of lemon, and pepper and salt to your
taste.
_Chicken, to fricassee._ No. 3.
Take two chickens and more than half stew them; cut them into limbs;
take the skin clean off, and all the inside that is bloody. Put them
into a stewpan, with half a pint of cream, about two ounces of butter,
into which shake a little flour, some mace, and whole pepper, and a
little parsley boiled and chopped fine. Thicken it up with the yolks of
two eggs; add the juice of a lemon, and three spoonfuls of good white
gravy.
_Chicken, to fricassee._ No. 4.
Have a frying-pan, with sufficient liquor to cover your chicken cut into
pieces; half of the liquor to be white wine and water. Take one nutmeg
sliced, half a dozen cloves, three blades of mace, and some whole
pepper; boil all these together in a frying-pan; put half a pound of
fresh butter and skim it clean; then put in your chickens, and boil them
till tender; add a small quantity of parsley. Take four yolks and two
whites of eggs; beat them well with some thick butter, and put it to
your chicken in the pan; toss it over a slow fire till thick, and serve
it up with sippets.
_Chicken, white fricassee of._
Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour
them well, and fry in clarified butter till they are a little brown,
but, if not enough done, put them in a stewpan, and just cover them with
strong veal or beef broth. Put in with them a bunch of thyme, an onion
stuck with cloves, a little pepper and salt, and a blade of mace. Cover
and stew till tender, and till the liquor is reduced about one half. Put
in a quarter of a pound of butter, the yolk of two eggs beat, and a
quarter of a pint of cream. Stir well; let it boil; if not thick enough,
shake in some flour; and then put in juice of lemon.
_Cream of Chicken, or Fowl._
For this purpose fowls are preferable, because the breasts are larger.
Take two chickens, cut off the breast, and roast them; the remainder put
in a stewpan with two pounds of the sinewy part of a knuckle of veal.
Boil the whole together to make a little clear good broth: when the
breasts are roasted, and your broth made, take all the white of the
breast, put it in a small stewpan, and add to it the broth clean and
clear. It will be better to cut the white of the chickens quite fine,
and, when you find that it is boiled soft, proceed in the same manner as
for cream of rice and pass it. Just in the same way, make it of the
thickness you judge proper, and warm in the same manner as the cream of
rice: put in a little salt if it is approved of.
_Chickens, to fry._
Scald and split them; put them in vinegar and water, as much as will
cover them, with a little pepper and salt, an onion, a slice or two of
lemon, and a sprig or two of thyme, and let them lie two hours in the
pickle. Dry them with a cloth; flour and fry them in clarified butter,
with soft bread and a little of the pickle.
_Chickens, to heat._
Take the legs, wings, brains, and rump, and put them into a little white
wine vinegar and claret, with some fresh butter, the water of an onion,
a little pepper and sliced nutmeg, and heat them between two dishes.
_Chickens, dressed with Peas._
Singe and truss your chickens; boil one half and roast the other. Put
them into a small saucepan, with a little water, a small piece of
butter, a little salt, and a bundle of thyme and parsley. Set them on
the fire, and put in a small lump of sugar. When they boil, set them
over a slow fire to stew. Lay your boiled chickens in a dish; put your
peas over them; then lay the roasted ones between, and send to table.
_Chicken and Ham, ragout of._
Clear a chicken which has been dressed of all the sauce that may be
about it. If it has been roasted, pare off the brown skin, take some
soup, veal jelly, and cream, and a table-spoonful of mushrooms; if
pickled, wash them in several waters to take out the vinegar: put them
in the jelly, and keep this sauce to heat up. Cut up the chicken, the
wings and breast in slices, the merrythought also, and divide the legs.
Heat the fowl up separately from the sauce in a little thin broth:
prepare six or eight slices of ham stewed apart in brown gravy; dip each
piece of the fowl in the white sauce, and lay them in the middle of the
dish with a piece of the ham alternately one beside another, taking care
that as little of the white sauce as possible goes on the ham, to
preserve its colour. Lay the legs one on each side of the meat in the
middle; and pour the sauce in the middle, taking care not to pour it
over the ham.
_Chicken, or Ham and Veal pates._
Cut up into small dice some of the white of the chicken, or the most
delicate part of veal already dressed; take sufficient white sauce, with
truffles, morels, and mushrooms, and heat it up to put in the pates.
When ready, pour it amply into them, and serve up hot.
_Another._
Take the white of a chicken or veal, cut it up in small dice; do the
same with some ham or tongue; warm it in a little broth, and take a good
white sauce, such as is used for pheasants, and heat it up thoroughly.
_Duck, to boil._
Pour over it boiling milk and water, and let it lie for an hour or two.
Then boil it gently for a full half hour in plenty of water. Serve with
onion sauce.
_Duck, to boil, a la Francaise._
To a pint of rich beef gravy put two dozen of roasted peeled chesnuts,
with a few leaves of thyme, two small onions if agreeable, a race of
ginger, and a little whole pepper. Lard a fine tame duck, and half roast
it; put it into the gravy; let it stew ten minutes, and add a pint of
port wine. When the duck is done, take it out; boil up your gravy to a
proper thickness, but skim it very clean from the fat; lay your duck in
the dish, and pour the sauce over it.
_Duck a la braise._
Lard the duck; lay a slice or two of beef at the bottom of the pan, and
on these the duck, a piece of bacon, and some more beef sliced, an
onion, a carrot, whole pepper, a slice of lemon, and a bunch of
sweet-herbs. Cover this close, and set it over the fire for a few
minutes, shaking in some flour: then pour in a quart of beef broth or
boiling water, and a little heated red wine. Stew it for half an hour;
strain the sauce, and skim it; put to it some more wine if necessary,
with cayenne, shalot, a little mint, juice of a lemon, and chopped
tarragon. If agreeable to your taste, add artichoke bottoms boiled and
quartered.
_Duck, to hash._
When cut in pieces, flour it; put it into a stewpan with some gravy, a
little red wine, shalot chopped, salt and pepper; boil these; put in the
duck; toss it up, take out the lemon, and serve with toasted sippets.
_Duck, to stew with Cucumbers._
Half roast the duck, and stew it as before. Slice some cucumbers and
onions; fry and drain them very dry; put them to the duck, and stew all
together.
_Duck, to stew with Peas._
Half roast the duck, put it into some good gravy with a little mint and
three or four sage-leaves chopped. Stew this half an hour; thicken the
gravy with a little flour; throw in half a pint of green peas boiled, or
some celery, in which case omit the mint.
_Fowls, to fatten in a fortnight._
Gather and dry, in proper season, nettle leaves and seed; beat them into
powder, and make it into paste with flour, adding a little sweet
olive-oil. Make this up into small crams: coop the birds up and feed
them with it, giving them water in which barley has been boiled, and
they will fatten in the above-mentioned time.
_Fowl, to make tender._
Pour down the throat of the fowl, about an hour before you kill it, a
spoonful of vinegar, and let it run about again. When killed, hang it up
in the feathers by the legs in a smoky chimney; then pluck and dress it.
This method makes fowls very tender.
_Fowl, to roast with Anchovies._
Put a bit of butter in your stewpan with a little flour; keep stirring
this over the fire, but not too hot, till it turns of a good gold
colour, and put a little of it into your gravy to thicken it.
_Fowl with Rice, called Pilaw._
Boil a pint of rice in as much water as will cover it. Put in with it
some whole black pepper, a little salt, and half a dozen cloves, tied up
in a bit of cloth. When the rice is tender take out the cloves and
pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon;
lay them in a dish, and cover them with the rice. Lay round the dish and
upon the rice hard eggs cut in halves and quarters, and onions, first
boiled and then fried.
_Fowl, to hash._
Cut the fowl in pieces; put it in some gravy, with a little cream,
ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their
liquor, and a piece of butter mixed with flour. Keep stirring it till
the butter is melted. Lay sippets in the dish.
_Fowl, to stew._
Take a fowl, two onions, two carrots, and two turnips; put one onion
into the fowl, and cut all the rest into four pieces each. Add two or
three bits of bacon or ham, a bay-leaf, and as much water as will
prevent their burning when put into an earthen vessel; cover them up
close, and stew them for three hours and a half on a slow fire. Serve up
hot or cold.
_Goose, to stuff._
Having well washed your goose, dry it, and rub the inside with pepper
and salt. Crumble some bread, but not too fine; take a piece of butter
and make it hot; cut a middle-sized onion and stew in the butter. Cut
the liver very small, and put that also in the butter for about a minute
just to warm, and pour it over the head. It must then be mixed up with
an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper
and salt, and a small quantity of summer savory.
_Another way._
Chop fine two ounces of onions, and an ounce of green sage leaves; add
four ounces of bread crumbs, the yolk and white of an egg, a little salt
and pepper, and sometimes minced apples.
_Goose's liver, to dress._
When it is drawn, leave the gall sticking to it; lay it in fresh water
for a day, and change the water several times. When you use it, wipe it
dry, cut off the gall, and fry it in butter, which must be made very hot
before the liver is put in: it must be whole and fried brown--no fork
stuck in it. Serve with a little ketchup sauce.
_Pigeons, to boil._
Chop sweet-herbs and bacon, with grated bread, butter, spice, and the
yolk of an egg; tie both ends of the pullets, and boil them. Garnish
with sliced lemon and barberries.
_Pigeons, to broil._
Cut their necks and wings close, leaving the skin of the neck to enable
you to tie close, and with some grated bread put an anchovy, the two
livers of pigeons, half a grated nutmeg, a quarter of a pound of butter,
a very little thyme, a little pepper and salt, and sweet marjoram shred.
Mix all together, and into each bird put a piece of the size of a
walnut, after sewing up the vents and necks, and, with a little nutmeg,
pepper, and salt, strewed over them, broil them on a slow charcoal fire,
basting and turning very often. Use rich gravy or melted butter for
sauce, and season to your taste.
_Pigeons, to jug._
Pick and draw the pigeons, and let a little water pass through them;
parboil and bruise the liver with a spoon; mix pepper, salt, grated
nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity
equal to the liver, the yolks of two eggs boiled hard and also cut fine;
mix these with two raw eggs, and stuff the birds, tying up the necks and
vents. After dipping the pigeons into water, season them with salt and
pepper; then put them into a jug, with two or three pieces of celery,
stopping it very close, to prevent the steam escaping. Set them in a
kettle of cold water; lay a tile on the top, and boil three hours; take
them out, and put in a piece of butter rolled in flour; shake it round
till thick, and pour it over the pigeons.
_Pigeons, to pot._
Truss and season them with savoury spice; put them into a a pot or pan,
covering them with butter, and bake them. Take out, drain, and, when
cold, cover them with clarified butter. Fish may be potted in the same
way, but always bone them when baked.
_Pigeons, to stew._ No. 1.
Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some
sweet-herbs, a little grated bread, and the liver of the birds chopped
very fine; roll these up in a bit of butter, put it in the stomach of
the pigeons, and tie up both ends. Make some butter hot in your stewpan,
fry the pigeons in it till they are brown all over, putting to them two
or three blades of mace, a few peppercorns, and one shalot. Take them
out of the liquor, dust a little flour into the stewpan, shaking it
about till it is brown. Have ready a quart of small gravy and a glass of
white wine; let it just boil up: strain out all the spice, and put the
gravy and pigeons into the stewpan. Let them simmer over the fire two
hours; put in some pickled mushrooms, a little lemon juice, a spoonful
of ketchup, a few truffles and morels. Dish and send to table with bits
of bacon grilled. Some persons add forcemeat balls, but they are very
rich without.
_Pigeons, to stew._ No. 2.
Shred the livers and gizzards, with as much suet as there is meat;
season with pepper, salt, parsley, and thyme, shred small; fill the
pigeons with this stuffing; lay them in the stewpan, breasts downward,
with as much strong broth as will cover them. Add pepper, salt, and
onion, and two thin rashers of bacon. Cover them close; let them stew
two hours or more, till the liquor is reduced to one half, and looks
like gravy, and the pigeons are tender; then put them in a dish with
sippets. If you have no strong broth, you may stew in water; but you
must not put so much water as broth, and they must stew more slowly.
_Pigeons, to stew._ No. 3.
Cut six pigeons with giblets into quarters, and put them into a stewpan,
with two blades of mace, salt, pepper, and just water sufficient to stew
them without burning. When tender, thicken the liquor with the yolk of
an egg and three spoonfuls of fresh cream, a little shred thyme,
parsley, and a bit of butter. Shake all together, and garnish with
lemon.
_Pigeons, biscuit of._
Wash, clean, and parboil, your pigeons, and stew them in strong broth.
Have a ragout made for them of strong gravy, with artichoke bottoms and
onions, seasoning them with the juice of lemons, and lemons diced,
truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth
into a dish with dried sippets, and, after placing your pigeons, pour on
the ragout. Garnish with scalded parsley, lemons, and beet-root.
_Pigeons, en compote._ No. 1.
The pigeons must be young and white, and the inside entirely taken out.
Let none of the heart or liver remain, which is apt to render them
bitter. Make some forcemeat of veal, and fill the pigeons with it; then
put them in a braise, with some bacon, a slice of lemon, a little thyme,
and bay-leaf, and let them stew gently for an hour. The sauce is made of
cucumbers and mushrooms, and they must be sweated in a little butter
till tender; then strain it off the butter, and put in some strong gravy
and a little flour to thicken it. Lastly, add the yolks of two eggs and
a little good cream, which, when put to it, must be well stirred, and
not suffered to boil, as it would curdle and spoil the sauce.
_Pigeons, en compote._ No. 2.
Have the birds trussed with their legs in their bodies, but stuffed with
forcemeat; parboil and lard them with fat bacon; season with pepper,
spices, parsley, and minced chives; stew them very gently. While they
are stewing, make a ragout of fowls' livers, cocks'-combs, truffles,
morels, and mushrooms, and put a little bacon in the frying-pan to melt;
put them in, and shake the pan three or four times round; then add some
rich gravy, and let it simmer a little, and put in some veal cullis and
ham to thicken it. Drain the pigeons, and put them into this ragout; let
them just simmer; take them up, put them into your dish, and pour the
ragout over.
_Pigeons, en compote._ No. 3.
Lard, truss, and force them; season and stew them in strong broth. Have
a ragout garnished with sippets, sweetbreads, and sprigs of parsley;
then fry the pigeons in a batter of eggs and sliced bacon. You may
garnish most dishes in the same way.
_Pigeons, a la Crapaudine._
Cut the birds open down the back, and draw the legs through the skin
inside, as you would do a boiled fowl, then put into a roomy saucepan
some butter, a little parsley, thyme, shalots, and, if you can have
them, mushrooms, all chopped together very fine. Put the pigeons in
this, and let them sweat in the butter and herbs for about five minutes.
While they are warm and moist with the herbs and butter, cover them all
over with fine bread crumbs; sprinkle a little salt upon them, and boil
them on a slow fire. The sauce may be either of mushrooms or cucumbers,
made by sweating whichever you choose in butter till quite tender, then
adding a little gravy, cream, and flour.
_Pigeons in disguise._
Draw, truss, and season the pigeons with salt and pepper, and make a
nice puff; roll each pigeon in a piece of it; tie them in a cloth, but
be careful not to let the paste break. Boil them in plenty of water for
an hour and a half; and when you untie them take great care they do not
break; put them into a dish, and pour a little good gravy to them.
_Pigeons in fricandeau._
Draw and truss the pigeons with the legs in the bellies, larding them
with bacon, and slit them. Fry them of a fine brown in butter: put into
the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful
of walnut ketchup, cayenne, a little salt, a few truffles, morels, and
some yolks of hard eggs. Pour your sauce with its ingredients over the
pigeons, when laid in the dish.
_Pigeons aux Poires._
Let the feet be cut off, and stuff them with forcemeat, in the shape of
a pear, rolling them in the yolk of an egg and crumbs of bread, putting
in at the lower end to make them look like pears. Rub your dish with a
piece of butter, and then lay them over it, but not to touch each other,
and bake them. When done, lay them in another dish, and pour some good
gravy into it, thickening with the yolk of an egg; but take care not to
pour it over the pigeons.
_Another way._
Cut off one leg; truss the pigeons to boil, and let the leg come out of
the vent; fill them with forcemeat: tie them with packthread, and stew
them in good broth. Roll the pigeons in yolks of eggs, well beaten with
crumbs of bread. Lard your stewpan, but not too hot, and fry your birds
to the colour of a popling pear; lay them in a dish, and send up gravy
and orange in a terrine with them.
_Pigeons, Pompeton of._
Butter your pan, lay in it some sliced bacon, and cover all the inside
of it with forcemeat. Brown the pigeons off in a pan, and put them in a
good ragout, stewing them up together, and put also a good ladleful of
ragout to the forcemeat: then lay your pigeons breast downward, and pour
over them the ragout that remains; cover them with forcemeat, and bake
them. Turn them out, and serve up.
_Pigeons au Soleil._
Make some forcemeat, with half a pound of veal, a quarter of a pound of
mutton, and two ounces of beef, and beat them in a mortar with salt,
pepper, and mace, till they become paste. Beat up the yolks of four
eggs, put them into a plate, and mix two ounces of flour and a quarter
of a pound of grated bread. Set on your stewpan with a little rich beef
gravy; tie up three or four cloves in a piece of muslin, and put into
it; then put your pigeons in, and stew them till nearly done; set them
before the fire to keep warm, and with some good beef dripping in your
pan, enough to cover the birds, set it on the fire; when boiling, take
one at a time, and roll it in the meat that was beaten, then in the yolk
of an egg, till they are quite wet; strew them with bread and flour in
boiling dripping, and let them remain till brown.
_Pigeons a la Tatare, with Cold Sauce._
Singe and truss the pigeons as for boiling, and beat them flat, but not
so as to break the skin; season them with salt, pepper, cloves, and
mace. Dip them in melted butter and grated bread; lay them on a
gridiron, and turn them often. Should the fire not be clear, lay them
upon a sheet of paper buttered, to keep them from being smoked. For
sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of
pickled cucumbers, capers, and mushrooms: mince these very small by
themselves; add a little pepper and salt, five spoonfuls of oil, one of
water, and the juice of a lemon, and mix them well together with
mustard. Pour the sauce cold into the dish, and lay the birds, when
broiled, upon it.
_Pigeons, Surtout of._
Take some large tame pigeons; make forcemeat thus: parboil and bruise
the livers fine; beat some boiled ham in a mortar; mix these with some
mushrooms, a little chopped parsley, a clove of garlic shred fine, two
or three young onions minced fine, a sweetbread of veal, parboiled and
minced very fine, pepper, and salt. Fill the pigeons with this stuffing;
tie them close, and cover each pigeon with the forcemeat: tie them up in
paper to keep it on, and while roasting have some essence of ham heated;
pour it into your dish, and lay your pigeons upon it.
_To preserve tainted Poultry._
Have a large cask that has been just emptied, with part of a stave or
two knocked out at the head, and into the others drive hooks to hang
your fowls, but not so as to touch one another, covering the open places
with the staves or boards already knocked out, but leaving the bung-hole
open as an air vent. Let them dry in a cool place, and in this way you
may keep fish or flesh.
_Pullets with Oysters._
Boil your pullets. Put a quart of oysters over the fire till they are
set; strain them through a sieve, saving the liquor, and put into it two
or three blades of mace, with a little thyme, an onion, parsley, and two
anchovies. Boil and strain all these off, together with half a pound of
butter; draw it up, and squeeze into it half a lemon. Then let the
oysters be washed, and set one by one in cold water; put them in the
liquor, having made it very hot, and pour it over the pullets. Garnish,
if you please, with bacon and sausages.
_Pullets to bone and farce._
Bone the pullets as whole as you possibly can, and fill the belly with
sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast
with gross lard, pass them off in a pan, and either roast or stew them,
making a sauce with mushrooms and oysters, and lay them under.
_Rabbits, to boil._
Truss and lard them with bacon, boiling them white. Take the liver,
shred with it fat bacon for sauce, and put to it very strong broth,
vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and
drawn butter. Lay your rabbits in the dish, and let the sauce be poured
over them. Garnish the dish with barberries and lemon.
_Rabbits, to boil with Onions._
Truss the rabbits close; well wash; boil them white; boil the onions by
themselves, changing the water three times. Strain them well, and chop
and butter them, putting in a quarter of a pint of cream; then serve up
the rabbits covered with onions.
_Rabbits, brown fricassee of._
Fry your rabbits brown, and stew it in some gravy, with thyme, an onion,
and parsley, tied together. Season, and thicken it with brown
thickening, a few morels, mushrooms, lemon, and forcemeat balls.
_Rabbits, white fricassee of._ No. 1.
Cut the rabbits in slices; wash away the blood; fry them on a slow fire,
and put them into your pan with a little strong broth; seasoning, and
tossing them up with oysters and mushrooms. When almost done, put in a
pint of cream, thickened with a piece of butter and flour.
_Rabbits, white fricassee of._ No. 2.
Take the yolks of five eggs and a pint of cream; beat them together, and
put two ounces of butter into the cream, until the rabbits are tender.
Put in this liquor to the rabbits, and keep tossing them over the fire
till they become thickened, and then squeeze in a lemon; add truffles,
mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat
balls, or any of these.
_Rabbits, white fricassee of._ No. 3.
Cut them in the same manner as for eating, and put them into a stewpan,
with a pint of veal gravy, a little beaten mace, a slice of lemon-peel,
and anchovy, and season with cayenne pepper and salt. Stew over a slow
fire, and, when done enough, thicken the gravy with butter and flour;
then strain and add to it two eggs, mixed with a glass of cream, and a
little nutmeg. Take care not to let it boil.
_Turkey, to boil._
Fill a large turkey with oysters; take a breast of veal, cut in olives;
bone it, and season it with pepper, salt, nutmegs, cloves, mace,
lemon-peel, and thyme, cut small; take some lean veal to make forcemeat,
with the ingredients before mentioned, only adding shalot and anchovies;
put some in the olives and some in the turkey, in a cloth; roast or bake
the olives. Take three anchovies, a little pepper, a quarter of a pint
of gravy, as much white wine; boil these with a little thyme till half
is consumed; then put in some butter, meat, oysters, mushrooms, fried
balls, and bacon; put all these in a pan, and pour on the turkey; lay
the olives round, and garnish the dish with pickles and lemon. If you
want sauce, add a little gravy, and serve it up.
_Turkey, with Oysters._
Boil your turkey, and serve with the same sauce as for pullets, only
adding a few mushrooms.
_Turkey a la Daube._
Bone a turkey, and season it with pepper and salt; spread over it some
slices of ham, over them some forcemeat, over that a fowl, boned, and
seasoned as the turkey, then more ham and forcemeat, and sew it up.
Cover the bottom of a stewpan with veal and ham cut in slices; lay in
the turkey breast downward: chop all the bones to pieces, and lay them
on the turkey; cover the pan close, and set it over the fire for five
minutes. Put as much clear broth as will cover it, and let it do for two
hours. When it is more than half done, put in one ounce of the best
isinglass and a bundle of sweet-herbs; skim off all the fat, and, when
it is cold, break it with whites of eggs as you do other jelly. Put part
of it into a pan or mould that will hold the turkey, and, when it is
cold, lay the turkey upon it with the breast downward; then cover it
with the rest of the jelly. When you serve it, turn it out whole upon
the dish.
_Roasted Turkey, delicate Gravy for._
Prepare a very rich brown gravy with truffles cut in it; slit the skins
off some chesnuts with a knife, and fry them in butter till thoroughly
done, but not burned, and serve them whole in the sauce. There may be a
few sausages about the turkey.
_Turkey or Veal stuffing._
Mix a quarter of a pound of beef suet, the same quantity of bread
crumbs, two drachms of parsley, a drachm and a half of sweet marjoram,
or lemon-thyme, and the same of grated lemon-peel; an onion or shalot
chopped fine, a little salt and pepper, and the yolks of two eggs, all
pounded well together. For a boiled turkey, add the soft part of a dozen
oysters, a little grated ham or tongue, and an anchovy, if you please.