Domestic and economical cookery recipes

Then truss as for roasting, except that the thighs are pushed well inside the fowl. The skin must be pulled down well over the breast-bone, and the ends of the legs tucked in. Pass the trussing string through the skin, then underneath at the back and tie it securely. Choose Fowls with white legs for Boiling. No. 203. TO BONE A FOWL. It must be nicely plucked and singed, but not drawn. Then cut off the neck close to the body, leaving sufficient skin to fold nicely over the back. Divide the joints between the wings and the body, and take out the merrythought. Cut off the legs at the knee joints and draw out the sinews. Then with a sharp knife commence working the flesh off the bones, taking care that the interior of the bird does not break through. The wings are left on to give the fowl a more natural appearance, and are not boned. Care must be taken, whilst boning, not to cut through the skin, it should be drawn literally inside out, and when nicely done the carcase of the bird will look quite clear, with no flesh adhering to the bones. After the boning is done the fowl should be stuffed and replaced in form, to look as natural as possible, the thigh part being left inside. Game and small birds may be boned according to these directions. In boning large turkeys it is better to cut the skin down the back and work the flesh off sideways. F No. 204. ROAST FOWL. Truss the fowl nicely, and place a slice of fat bacon over the breast; this must be removed about 10 minutes before the fowl is done, to allow it to brown nicely. A fowl will take from three-quarters to one hour to roast ; a chicken about half-an-hour. Yeal forcemeat is seldom used now for stuffing fowls, and the liver and the gizzard are used in making the gravy and not placed in the wings. The fowl should be served with small rolls of bacon placed round the dish. Potatoes and any green vegetables in season are suitable to accompany roast fowl. Bread Sauce should always be handed. Roast Fowl is excellent stuffed with mushrooms and served with mushroom sauce. No. 205. BOILED FOWL. After the fowl is trussed, rub it over with a little lemon juice, and then wrap it in a buttered paper, and boil it gently, according to its age, from half-an-hour to an hour-and-ahalf. Serve with maitre-d’hotel, celery, or white mushroom sauce. Garnish with slices of lemon, and small rolls of fat bacon, and pour over the fowl a little of the sauce, the remainder should be handed in a tureen. For Vegetables, see roast fowl. No. 206. ROAST TURKEY. Fill the breast of the turkey •with veal forcemeat and truss it, cover the breast with buttered paper or fat bacon, which must be removed about 20 minutes before it is finished. ‘It should be well basted and will take, according to its size, from 1^ hours to 2^ hours to roast. Garnish with nicely baked sausages, and send boiled ham or tongue to table with it. Oyster, tomato, celery, chestnut, or mushroom sauce may be served with it. Turkeys are most excellent stuffed with chestnut forcemeat, or mushrooms. If stuffed with mushrooms, then mushroom sauce should accompany it, and chestnut sauce if chestnut forcemeat be used. In cold weather a turkey may be kept for a fortnight, without becoming tainted. Almost any kind of vegetables may be served. No. 207. BOILED TURKEY.