The turkey is prepared very much after the fashion of chicken, only more time must be allowed for cook- ing, as the bird is so much larger — one hour and a half and upwards should be reckoned for the roasting of a small turkey. This, too, is stuffed with every possible kind of ingredient, and anyone with culinary taste and imagination can safely experiment on this subject with a fair chance of success. Sausage meat, chest- nuts, etc., are available, and, of course, the most extravagant but delicious French custom of using truffles galore for special occasions is not to be despised by lovers of this tuber. Another delicious stuffing for a change is a chopped mixture of calves’ liver, bacon, mushrooms, parsley, chives, and, if desired, some crumb of two or three stale French rolls COOKERY. 98 all worked together with one or two eggs well beaten up, and plentifully seasoned. Goose takes longer to roast even than the foregoing —three hours should be allowed for a large bird. This, too, can be plainly roasted, either in the oven or befoie the fire, stuffed with chestnuts or served with apple sauce, but never with truffles ; the flesh is very rich, and gives excellent dripping, which can be utilised for frying bread and other things to which the rather marked flavour of the goose would be welcome. If cooked in the oven, put it into the baking tin with a few tablespoonfuls of water only, and add a very little more gradually, just to form the gravy ; serve with a puree of chestnuts. Or serve it with sauerkraut thus: After having well washed the latter, scald it over the fire for about a quarter of an hour in boiling water, then put it into cold water, and drain off all the moisture. Put the sauerkraut into a large pan with about three-quarters of a pint of good stock, a pinch of salt, and some pepper ; cover the pan well, and let the contents simmer for about three hours, then have ready a moderate- sized goose prepared for roasting weighing about six pounds, and put it into the saucepan. Let the whole cook for two hours or more till the goose is done, arrange the well-drained sauerkraut on the dish, and serve the goose upon it. Cold remains of fowls, turkeys, geese, and, indeed, every other kind of game can be served again, hashed with a good brown or white sauce, or made into POULTRY AND GAME. 90 delicious entires as a chaudfroid ; for the latter use a chaudfroid recipe as given in the chapter on sauces. Or they can he warmed up to great advantage with the help of the Driessauces, according to the instruc- tions given to every purchaser by Messrs. Cosenza and Co. The same remarks apply to ducks, which are best roasted and served with green peas or a garniture of olives and watercress, or stuffed with small onions and with a garnish of the same. They can also be stuffed with a preparation consisting of stoned and chopped olives, mushrooms, and morels, onions, spices, salt, pepper, the crumb of a couple of rolls previously squeezed out of some warm milk, and the liver and heart of the bird. Let them always be thoroughly well done ; nothing is more objectionable than undercooked duck.

AI-modernized reading of the original text

The turkey is prepared very much after the fashion of chicken, only more time must be allowed for cooking, as the bird is so much larger — one hour and a half and upwards should be reckoned for the roasting of a small turkey. This, too, is stuffed with every possible kind of ingredient, and anyone with culinary taste and imagination can safely experiment on this subject with a fair chance of success. Sausage meat, chestnuts, etc., are available, and, of course, the most extravagant but delicious French custom of using truffles galore for special occasions is not to be despised by lovers of this tuber. Another delicious stuffing for a change is a chopped mixture of calves’ liver, bacon, mushrooms, parsley, chives, and, if desired, some crumb of two or three stale French rolls all worked together with one or two eggs well beaten up, and plentifully seasoned. Goose takes longer to roast even than the foregoing —three hours should be allowed for a large bird. This, too, can be plainly roasted, either in the oven or before the fire, stuffed with chestnuts or served with apple sauce, but never with truffles ; the flesh is very rich, and gives excellent dripping, which can be utilised for frying bread and other things to which the rather marked flavour of the goose would be welcome. If cooked in the oven, put it into the baking tin with a few tablespoonfuls of water only, and add a very little more gradually, just to form the gravy ; serve with a puree of chestnuts. Or serve it with sauerkraut thus: After having well washed the latter, scald it over the fire for about a quarter of an hour in boiling water, then put it into cold water, and drain off all the moisture. Put the sauerkraut into a large pan with about three-quarters of a pint of good stock, a pinch of salt, and some pepper ; cover the pan well, and let the contents simmer for about three hours, then have ready a moderatesized goose prepared for roasting weighing about six pounds, and put it into the saucepan. Let the whole cook for two hours or more till the goose is done, arrange the well-drained sauerkraut on the dish, and serve the goose upon it. Cold remains of fowls, turkeys, geese, and, indeed, every other kind of game can be served again, hashed with a good brown or white sauce, or made into delicious entires as a chaudfroid ; for the latter use a chaudfroid recipe as given in the chapter on sauces. Or they can he warmed up to great advantage with the help of the Driessauces, according to the instructions given to every purchaser by Messrs. Cosenza and Co. The same remarks apply to ducks, which are best roasted and served with green peas or a garniture of olives and watercress, or stuffed with small onions and with a garnish of the same. They can also be stuffed with a preparation consisting of stoned and chopped olives, mushrooms, and morels, onions, spices, salt, pepper, the crumb of a couple of rolls previously squeezed out of some warm milk, and the liver and heart of the bird. Let them always be thoroughly well done ; nothing is more objectionable than undercooked duck.

Cookery