Catherine Owen's new cook book ..

these ; lay the giblets round it, with four onions, three cloves, three carrots cut small, a parsnip, two bay leaves, a bouquet of herbs (see Bouquet), a teaspoonful of salt, and half of pepper, and almost cover this with any good stock you may have. Cover tightly and allow to simmer very gently from four to six hours, according to the size of the bird. Braised turkey is served hot or cold ; if it is to be eaten hot let it be in the oven to brown, unless you have cooked it in a regular braisingpan which will hold hot coals on the lid, when the oven will be unnecessary ; remove the vegetables, boil the gravy down rapidly, skimming it to free it from fat. Garnish either with carrot and turnip cut into fancy forms and boiled separately, or with small sausages fried. Strain part of the gravy, stir in a spoonful of brown thickening, and pour it over the bird. If it is to be served cold, let it remain in the gravy in which it was braised for an hour after it leaves the fire ; then strain the liquor ; boil down to two-thirds its original quantity, so that when cold it will form a hard jelly ; free it from fat ; clear with white of egg (see directions for clearing stock) ; brush two coats of this over the turkey and let the rest get cold ; when stiff cut it into stars or strips, chopping the trimmings of it and use to garnish the dish. BOILED TUKKEY. Prepare a turkey as directed. In trussing turkey for boiling, the legs are pushed up, a slit cut in each side, and the legs drawn into the body ; it is correct to stuff the breast for roasting, but for boiling the inside may be filled with oyster forcemeat (see recipe) or with chestnuts ; bind it into shape with tape, flour it, put it Poultry, 189 into an oval pot with just warm water enough to cover it ; put in a dessert-spoonful of salt, a carrot, an onion, and four cloves, and a dozen pepper-corns, a few sticks of celery, and a bouquet of herbs ; bring it to a boil; simmer a turkey of ten pounds very gently for two hours after it reaches the boiling point, skim off every bit of scum as it rises or it will discolor the bird. Take it up, drain it a moment, make some thick white sauce or bechamel (see recipe) with some of the water it was boiled in, pour it over the turkey to mask it. Send to table with it either oyster sauce, celery sauce, or Hollandaise, or even good parsley sauce. Garnish with forcemeat balls, or little rolls of crisp bacon, or lemon and parsley. Boiled Chicken is cooked in the same way, but allowing half the time or less if small, and half the ingredients in the water. ROAST DUCK OR GOOSE. Clean a duck as directed for fowls; twist the pinions round on the back; it is correct English fashion to leave the feet on ; scald them, and twist them up against the back. If you prefer them off, however, break the bone below the joint, and cut them off. Stuff the body of the duck with forcemeat (see forcemeat for ducks), sew up the slit and press the legs close to the side of the bird, securing them with a skewer and cord.