A little sausage meat added to the ordinary
stuffing makes a great improvement. Chop
finely half a pound of suet and a good two
tablespoonfuls of chopped parsley, the rind of
a lemon also grated as fine as possible, and just
one squeeze of the juice, mixed herbs, pepper,
salt, and half a pound of sausage meat. Mix
all well together with a couple of eggs✪ Stuffing for Turkey. This
quantity will be found sufficient for a turkey
of from ten to twelve pounds in weight.
108. Boiled Turkey
Stuff the bird with veal stuffing to which a
little cold ham or bacon has been added, put
it into hot water and let it boil, carefully
removing all scum as it arises. Then let it
simmer gently from an hour and a half to two
hours, or more according to the size of the bird.
To make sure of the whiteness of the turkey,
tie it in a floured cloth. Boiled ham, bacon,
54
PLAIN COOKING
tongue or pickled pork should always accom-
pany this dish. Serve with parsley butter,
celery sauce, or any white sauce.
109. Stuffing for Boiled Turkey
For boiled turkey you do not use the same
stuffing as for roast — less suet; adding cold
chopped ham or bacon and the usual force-
meat— that is to say, finely-chopped parsley,
mixed herbs, lemon peel, and bread-crumbs,
to be mixed with an egg or eggs, according to
the quantity required, and the size of the bird.
110. Partridges
These birds may either be eaten fresh or
allowed to get “ high.” Put them in the
oven, covered with bacon rind and dripping,
and dusted lightly with flour. Baste well
while cooking, and serve with rolled bacon,
bread sauce, and a good gravy. A pleasant
variety is to serve the partridges on well
drained cabbage or greens. If roasted, allow
about thirty minutes before a good fire.
111. Pheasant
Make a seasoning of parsley, mixed herbs,
and bread-crumbs ; mix with a large piece of
butter, and place inside the pheasant. Place
PLAIN COOKING
55
the bird in a casserole if you have one ; a
baking-dish will do as well if yon watch it
carefully. The bird should be basted with
cream, but milk will answer the same purpose
if you place a little more butter inside the
bird. But do not neglect the basting.
112. G-rouse
These birds should be kept as long as
possible. Most lovers of game prefer them
“ high.” If roasted they need about half an
hour, being thoroughly well basted the while.
If baked, it should be according to the heat of
the oven. They should not be overdone. A
good rich gravy and bread sauce is the accom-
paniment of this dish.
113. Wild Duck
To retain the gravy, put the birds before the
fire or in the oven for some minutes. Then
baste well with butter, and when nearly
cooked, dredge with flour to brown. Serve
very hot, with a good wine gravy.
114. Roast or Baked Hare
Soak the hare in warm water, and stuff with
forcemeat, which sew in. Well rub the hare
over with butter and a sprinkling of flour, and
56
PLAIN COOKING
baste with milk until cooked. Do not neglect
the basting.
115. Jugged Hare ✪ Jugged Hare
Page 15 · 2 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A little sausage meat added to the ordinary stuffing makes a great improvement. Chop finely half a pound of suet and a good two tablespoonfuls of chopped parsley, the rind of a lemon also grated as fine as possible, and just one squeeze of the juice, mixed herbs, pepper, salt, and half a pound of sausage meat. Mix all well together with a couple of eggs. This quantity will be found sufficient for a turkey of from ten to twelve pounds in weight.
108. Boiled Turkey
Stuff the bird with veal stuffing to which a little cold ham or bacon has been added, put it into hot water and let it boil, carefully removing all scum as it arises. Then let it simmer gently from an hour and a half to two hours, or more according to the size of the bird. To make sure of the whiteness of the turkey, tie it in a floured cloth. Boiled ham, bacon,
tongue or pickled pork should always accompany this dish. Serve with parsley butter, celery sauce, or any white sauce.
109. Stuffing for Boiled Turkey
For boiled turkey you do not use the same stuffing as for roast — less suet; adding cold chopped ham or bacon and the usual forcemeat— that is to say, finely-chopped parsley, mixed herbs, lemon peel, and bread-crumbs, to be mixed with an egg or eggs, according to the quantity required, and the size of the bird.
110. Partridges
These birds may either be eaten fresh or allowed to get “ high.” Put them in the oven, covered with bacon rind and dripping, and dusted lightly with flour. Baste well while cooking, and serve with rolled bacon, bread sauce, and a good gravy. A pleasant variety is to serve the partridges on well drained cabbage or greens. If roasted, allow about thirty minutes before a good fire.
111. Pheasant
Make a seasoning of parsley, mixed herbs, and bread-crumbs ; mix with a large piece of butter, and place inside the pheasant. Place
the bird in a casserole if you have one ; a baking-dish will do as well if yon watch it carefully. The bird should be basted with cream, but milk will answer the same purpose if you place a little more butter inside the bird. But do not neglect the basting.
112. G-rouse
These birds should be kept as long as possible. Most lovers of game prefer them “ high.” If roasted they need about half an hour, being thoroughly well basted the while. If baked, it should be according to the heat of the oven. They should not be overdone. A good rich gravy and bread sauce is the accompaniment of this dish.
113. Wild Duck
To retain the gravy, put the birds before the fire or in the oven for some minutes. Then baste well with butter, and when nearly cooked, dredge with flour to brown. Serve very hot, with a good wine gravy.
114. Roast or Baked Hare
Soak the hare in warm water, and stuff with forcemeat, which sew in. Well rub the hare over with butter and a sprinkling of flour, and
baste with milk until cooked. Do not neglect the basting.
115. Jugged Hare
Records on this page
Stuffing for TurkeyJugged Hare