Cassell's dictionary of cookery

If no white stock is at hand, a little may be made as follows : — Divide two pounds of the scrag-end of a neck of veal, or a calf's foot well cleaned, or a knuckle-bone of veal, into small pieces, put them into a saucepan with five pints of cold water, a slice of lean ham, a carrot, a turnip, three onions, a blade of mace, half a tea-spoonful of peppercorns, a few outer sticks of celery, a bunch of parsley, and a sprig of thyme. Let all simmer gently for three hours. Strain the soup, let it go cold, remove the fat, add a little salt, and it will be ready for use. If there be any liquor in which mutton, veal, rabbits, or chickens have been boiled, it may be stewed with the flavouring ingredients, without any meat. Time, four hours to make the stock, three hours to make the soup. Sufficient for ten or twelve persons. Turkey, Stewed. — A small turkey should be chosen for this dish. Stuff the bird, and TUB ( 1012 ) TUB truss it for roasting. Dissolve two ounces of butter in a stewpan just large enough, to hold the bird, and add two large slices of fat bacon cut into dice. Lay the bird in this, put it over a clear fire, and when it is brightly browned on one side, turn it upon the other. Lift it out, drain it, and put it into another stewpan, with a bunch of parsley, a large blade of mace, and a clove of garlic or not, as preferred. Cover the bird with good stock, add a little pepper and salt, and let it simmer gently until it is halfcooked. Put in a glassful of sherry, and let it remain until done enough. Take it up, and put it on a dish in a hot oven, that it may retain its heat for a few minutes. Strain and skim the gravy, thicken with a little brown thickening, and let it boil a minute. or two. Pour a little of it round the turkey, and send the rest to table in a tureen. Oyster sauce is an excellent accompaniment to this dish, and a boned and pounded anchovy and a small shallot may be advantageously added to the forcemeat with which the turkey is stuffed. Time to stew the turkey, one hour and a half. Probable cost, 6s. to r2s. Sufficient for five or six persons. Turkey Stuffed with Chestnuts.— Take as many sound chestnuts as will completely fiU the body of the bird. Make a small gash with a sharp knife in the outer skin to keep them from bursting, throw them into plenty of fast-boiling water, and let them boil until soft. Drain and dry them, and peel off the outer and the inner skin, look them over carefully, and reject any decayed or mouldy nuts. Fill the turkey's crop with good veal forcemeat, afterwards fill the body of the bird with the boiled chestnuts and the liver, and sew it up securely. Put it down to roast, and baste liberally. Serve on a hot dish, and send brown gravy and either bread sauce or onion sauce to table with it. The brown sauce may be made with the turkey giblets as follows : — Mince the heart and gizzard, and let them simmer gently for an hour or more. Skim the liquor, strain it, thicken with a little brown thickening, and season with pepper and salt. Add a glassful of claret and a table-spoonful of mushroom ketchup, let it boil a minute or two, and it will be ready for serving. Time to roast the turkey, an hour and a half to two hours and a half, according to size. Turkey Stuffed with Chicken.—