Buckmaster's cookery

1. Cut off the tops and bottoms of twenty large chestnuts. 2. Put them in boiling water and boil twenty minutes. 3. Remove the shell and brown skin and rub them through a wire sieve while hot. 4. Put the chestnut puree in a stewpan with one ounce of butter and one gill of milk. 5. Boil for five minutes. 6. Add a quarter of a gill of cream, a pinch of powdered sugar, pepper and salt. 7. Stir over the fire until quite hot (not boiling). 8. Serve with the goose. STUFFING (1). Ingredients. Onions. Butter. Sage leaves. Bread-crumbs. 1. Melt in a clean stewpan one ounce of butter. Buckmaster's Cookery. 2. Season it with pepper and salt. 3. Blanch for seven minutes three-quarters of a pound of sliced onions and ten sage leaves. 4. Remove the stalks and mince them finely. 5. Then stir into the butter. 6. Stir for ten minutes with a wooden spoon. 7. Now add stale bread-crumbs, sufficient to bring the stuffing to its proper consistency, and the stuffing is ready for use. Precautions. — The mixture requires constant stirring. STUFFING (2). Ingredients. Parsley. Eschalot. Suet. Eggs. Marjoram. Nutmeg. Thyme. 1. Take half a pound of stale bread-crumbs, four ounces of finely-chopped suet, two eggs, a dessertspoonful of minced parsley, a very small teaspoonful of minced eschalots, marjoram, and thyme. 2. Season with pepper and salt and two grates of nutmeg. 3. Work these thoroughly well together with the hands and it is ready. TO PREPARE A GLAZE. 1. Put some stock into a clean stewpan. 2. Reduce it quickly till it becomes thick. 3. Turn it into a smaller stewpan, and continue reducing and stirring till it is of sufficient consistency to form a firm jelly. The glaze should not be of too dark a colour. 4. Turn it into an earthenware jar. 5. When it is wanted melt the glaze by putting the jar into a saucepan of How to Glaze. 2S1 warm water, and gradually bring the water to the boil, on the principle of a carpenter’s glue pot, which is a bain-marie. An arrangement of this kind can be easily extemporised in every house. HOW TO GLAZE. Whatever cold dish has to be glazed, it is essential the surface should be well dried, or it will never properly cover the meat. 1. Melt the glaze in the manner just described. 2. With a clean brush varnish the surface. 3. Lay on the glaze thinly, evenly, and smoothly. 4. When firm, lay on if necessary another coat, and a third. The object is not to hide the thing glazed, but to see it through a transparent film of gelatine. Old fowls will never do the cook credit. Carefully examine all poultry before purchasing ; take the fowl in the hand and cx-amine the knee joints, feet, and neck. In young fowls the joints and feet are large, the legs smooth ; the combs are of a blight colour, and spurs short ; black legged fowls are considered best. Old fowls have a thin neck and flesh of a violet tinge. Now try the flesh of the pinion and breast, if tender in both these places the fowl can be used with confidence. A turkey is selected by the whiteness of the flesh and fat. In a young turkey the toes and bill are soft and pliable ; those with long hairs on the legs and back, with flesh of a violet tinge, should be avoided. A cock turkey is generally preferred. Buckmasters Cookery. A PLAIN OMELETTE WITH HERBS, Ingredients.— 3 Eggs. Pepper and Salt. Parsley. Butter.