The Pytchley book of refined cookery and bills of fare

Clean, truss and trim the same as Chicken (No. 273), only do not remove the pinion bones, stuff it with Stuffing (No. 84), roast from one and a half to two and a half hours according to size, and serve in the dish with it some sausages, a pint or more of Brown Sauce (No. 22), and hand round Bread Sauce (No. 14) and some chestnuts boiled, dried, peeled and pulled into three or four pieces. A turkey being a very large bird should not be put too close to the fire, or the outside is dried up before the parts near the bone are cooked. WIDGEON. No. 297. Clean, trim, truss, lard, cook and serve as Wild Duck (No. 278). WOODCOCK. No. 298. Trim, truss, lard, cook as Plover (No. 292), only roast from twenty to twenty-five minutes, and pray remember that there should be a large slice of well-buttered toast under. CHAPTER VIII. VEGETABLES. Three or four remarks in the dressing of vegetables are necessary : — ■ 1st. — Especially in a small house, prevent the horrible smell which arises from boiling greens, fumigating and stinking out your guests, by tying a piece of bread- crust in a muslin bag and keeping it in the pot during the process of boiling. 2nd. — Remember that all vegetables, excepting globe artichokes, are better dressed the day they are cut or picked. 3rd. — That all vegetables, excepting split peas, Jerusa- lem artichokes, and potatoes, are put into boiling water. 4th. — That all vegetables should be well boiled, but not too quickly; and that two ounces of salt should be put in each gallon of water, and if the water is hard, a little soda. ARTICHOKES, GLOBE , BOILED. No. 299. Well wash and soak an artichoke for each person, cut off the stalks close to the leaves, trim the top of the leaves, put in a large pot of boiling water and boil until the leaves come easily out and the bottoms are soft — old ones an hour to an hour and a half, young tender ones from half to three- quarters of an hour ; drain, turning them upside down, and serve with good Melted Butter Sauce (No. 16). o j94 THE PYTCHLEY COOKERY BOOK. ARTICHOKES , GLOBE , AUK FINE HERBS. No. 300. Wash, soak, and trim all the bottom leaves from six artichokes ; boil as above, and when cold pull off all the leaves and remove the choke, put them in a stewpan with half a pint of Fine Herbs Sauce (No. 35), simmer them for three or four minutes and serve very hot in an entree dish with the sauce in which they were stewed poured over them. ARTICHOKES, GLOBE, PREPARED FOR AU DIABLE. No. 301. Prepare in same manner as the preceding receipt, only instead of using Fine Herbs Sauce (No. 35), fill with Devilled Shrimps (No. 552), or small pieces of lobster that have been stewed in butter for two or three minutes, sprinkle with cayenne pepper, and mask with a tea- spoonful of half-glaze or Espagnole Sauce (No. 34). ARTICHOKES, JERUSALEM, BOILED. No. 302. Wash, peel, and cut into the shape of a sugar-loaf as many artichokes as are required, put them in cold milk and water and boil until tender, from fifteen to twenty-five minutes according to size, serve in an entrde dish with half a pint of Cream Bechamel Sauce (No. 13), Maitre d’Ftotel Sauce (No. 43), or White Sauce (No. 77) poured over them. ARTICHOKES, JERUSALEM, CHIPS OR RINGS. No. 303.