Cassell's dictionary of cookery

one set of turkey giblets ; these comprehend the wings, the feet, the gizzard, the liver, the head, and the neck. Clean them all carefully, skin and trim the feet, skin the gizzard and divide it into quarters, cut the neck into four pieces, and the wings and legs each into two pieces ; skin, split, and clean the head, and slice the liver. Dissolve two ounces of butter in a stewpan, and put in the giblets, with the exception of the liver, together with a small bunch of parsley, a sprig of thyme, another of basil, an onion stuck with two cloves, and a httle pepper and salt. Fry these ingredients gently till they are lightly browned. Pour over them a pint of stock, and let them simmer gently until done enough. Lift them out, skim and strain the gravy, and thicken it with a TUR ( 1008 ) TUR tea-spoonful of brown thickening. Put in the giblets once more with the liver, and simmer all gently for ten minutes. Arrange the giblets neatly in the centre of a dish, pour the gravy over them, and serve very hot. Any kind of vegetables may accompany this dish. Time, one hour and a half to simmer the giblets. Sufficient for three or four persons. Turkey Giblets with Turnips and ■potatoes. — Prepare the giblets as above. Take half a pound of streaky bacon, and cut it into convenient-sized pieces. Fry these in a little butter till they are lightly browned. Lift them out, then put in the giblets, and fry them in the same butter. Pour gravy over them, and simmer gently as in the last recipe. Cut three or four large turnips to the shape of corks, and peel six or eight button onions. Put them into boiling water for five minutes, drain and dry them, fry them in one ounce of butter till they are lightly browned, and put them aside. Peel a dozen small potatoes, and trim them neatly. Skim, strain, and thicken the gravy in which the giblets are stewed, and put in with the bacon fried vegetables, soon enough for them to be sufficiently dressed at the same time as the meat. They will require from fifteen minutes to half an hour, according to age and size. Arrange the giblets neatly in the centre of a hot dish, put the vegetables round them, pour the gravy over, and serve very hot. The wings only of turkeys are often stewed in this way. Time, one hour and a half. Sufficient for three or four persons. Turkey, Hashed. — Cut the remains of a cold dressed turkey into neat slices, dredge a little flour over them, put them into a stewpan, pour over them any sauce that may be left, and add a little pepper, salt, and grated nutmeg, if required. Shake the pan over the fire until its contents are quite hot, but do not allow them to boil. Draw it to the side of the fire, and let the hash simmer gently for ten or fifteen minutes. Cut the forcemeat-balls into slices, and warm these in the oven or before the fire. Arrange the turkey neatly on a hot dish, pour the gravy over it, and garnish with alternate slices of forcemeat and toasted sippets. A spoonful of pickled walnuts, pickled mushrooms, kernelled olives, or minced gherkins, simmered in the sauce, will pleasantly vary the flavour of the hash. When there is no sauce left from the previous day, a little maybe made as follows : — ■ Put the skin, bones, and trimmings of the turkey into a saucepan with a pint of stock or water, a shallot, a spoonful of parsley, four or five cloves, and two or thr