Boston Cooking-School cook book

Remove breast with bone, lard, and bake 20 minutes in hot oven (400° F.), basting every 5 minutes with stock to give glazed appearance. Serve with brown sauce made of remaining stock seasoned with tomato catsup and a bit of mashed sweet potato. QUAIL PIES 6 quails Bit of bay leaf 6 slices carrot Y% teaspoon peppercorns Stalk of celery - Flour 2 slices onion Salt and pepper Sprig of parsley Lemon juice or sherry Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and fry (sauté) in butter. To butter in pan add vegetables and peppercorns and cook 5 minutes. Separate backs of birds in pieces, cover with cold water, add vegetables, and cook slowly 1 hour. Drain stock from vegetables and thicken with flour diluted with enough cold water to pour easily. Season with salt, pepper, and lemon juice or sherry. If not rich enough, add more butter. Allow 1 bird to each individual dish, sauce to make sufficiently moist, and cover with plain or puff paste, in which make 2 incisions, through which the legs of the bird should extend. Bake like Chicken Pie (p. 343). BROILED JUMBO SQUABS Broil like Broiled Chicken (p. 335) or Planked Chicken (p. 336). ROAST STUFFED JUMBO SQUABS Clean, stuff with Mushroom Stuffing (p. 182), and truss. Season with salt and pepper, brush over with melted butter, and bake about 45 minutes in hot oven (400° F.). Baste every 6 minutes with 14 cup butter melted in % cup boiling water. SQUABS EN CASSEROLE 3 jumbo squabs 1 bunch cooked asparagus Butter 5 Bermuda onions, sliced, and Y% cup Chicken Stock (p. 151) broiled, or fried 1 cup boiled potato balls Dress, clean, and truss squabs. Put in casserole, brush over with melted butter, cover, and bake 10 minutes in moderately hot oven (375° F.). Add stock, cover, and cook until squabs are tender, reducing heat (325° F.). Add vegetables. Serve in casserole. ROAST TURKEY Dress, clean, stuff, and truss (pp. 331-334). Place on its side on rack in dripping pan, rub entire surface with salt, and spread breast, legs, and wings with 14 cup butter, rubbed until creamy and mixed with 14 cup flour. Dredge bottom of pan with flour. Place in hot oven (450° F.). When flour on turkey begins to brown, reduce heat (350° F.) and baste every 15 minutes until turkey is cooked (about 3 hours). For basting, use 4% cup butter melted in ¥ cup boiling water and after this is used, baste with fat in pan. Pour water in pan during the cooking, as needed to prevent flour from burning. - During cooking, turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove: string and skewers before serving. Garnish with parsley, or celery tips, or curled celery, or rings and discs of carrots strung on fine wire. To carve, see p. 335. Allow 8 cups stuffing for a 10-pound turkey. Use any of following: New England Stuffing (p. 181) Sausage and Chestnut Stuffing Giblet or Celery Stuffing (p.180) + (p. 183) Raisin and Nut Stuffing (p. 181) Potato Stuffing (p. 181) Oyster Stuffing (p. 181) Apple and Prune Stuffing (p. 183) Chestnut Stuffing (p. 183) TURKEY GRAVY 6 tablespoons fat from. 3 cups stock (water in which roasting pan giblets, neck, and wing 6 tablespoons flour , tips have been cooked) Salt, pepper, onion juice Brown fat with flour. Pour on gradually stock or liquor left in pan. Cook 5 minutes, season and strain. Turkey Giblet Gravy. Add cooked giblets, finely chopped. Chestnut Gravy. Add 34 cup cooked and mashed chestnuts (p. 458). Thin with stock or hot water if too thick. ———————————— BOILED TURKEY Follow directions for Boiled Fowl (p. 342). Serve with Oyster (p. 200) or Celery Sauce (p. 191). BELGIAN HARE A LA MARYLAND