Cassell's dictionary of cookery

ee sliced mushrooms. Simmer the sauce gently for half an hour, strain it, season with pepper, salt, and grated nutmeg, and thicken with the crushed liver of the turkey and a little brown thickening. Before sending to table, a spoonful of lemon juice may be added or not. Time, half an hour, exclusive of the sauce. Turkey, Marinaded and Broiled.— Cut up a young turkey into neat joints. If practicable, bone the joints, and restore them to their original form. Lay them in a marinade made with four table-spoonfuls of vinegar, four table-spoonfuls of water, two table-spoonfuls of oil, three finely-minced shallots, two tea-spoonfuls of salt, and one of pepper. Let them lie in this twelve hours, and turn them over two or three times that they may be equally seasoned. Drain them, dip them twice in beaten egg and bread-crumbs, and broil over a clear fire. Serve on a hot dish, and garnish with cut lemon and parsley. Send to table with them a sauce prepared as follows : — Boil two eggs for ten minutes; put them in cold water for five minutes, and afterwards put the yolks into a mortar with four finely-minced shallots, a teaspoonful of chopped tarragon-leaves, a teaspoonful of salt, a tea-spoonful of dry mustard, and half a tea-spoonful of pepper. Pound the ingredients to a smooth paste, and then add very gradually, first by drops and afterwards by tea-spoonfuls, three table-spoonfuls of salad-oil, two of best vinegar, and one of chilli vinegar. Beat the sauce for a minute or two between every addition, and send it to table in a tureen. Time to broil the joints, about a quarter of an hour. Probable cost, turkey, 6s. or 8s. Sufficient for five or six persons. Turkey, Minced. — ^"When a turkey has been so far used that neat slices cannot be cut from it to make a hash, the remains may be minced as follows : — Cut off the meat, free it from skin, bone, and sinew, and mince it finely. Season with salt, pepper, and grated nutmeg, and put it into a stewjian with sufficient white sauce to moisten it. Let it simmer gently without boiling till it is quite hot, stirring all the time. Turn it upon a hot dish, and garnish with poached eggs and toasted sippets placed alternately. When the white sauce is not at hand, a little may be made as follows : — Put a quarter of a pint of stock into a saucepan with a thin strip of lemon-rind. Let it simmer gently a few moments till it is pleasantly flavoured with the lemon. Strain, and add gradually a dessert-spoonful of flour which has been smoothly mixed with three or four table-spoonfuls of milk or cream. Stir the sauce gently over the fire for a few minutes till it is quite thick, and add pepper, salt, and grated nutmeg if required, and after it is taken from the fire stir half an oimce of fresh butter into it until dissolved. Time, a few minutes to heat the