The art of German cooking and baking

Preparation: The butter is melted, and the soaked rolls —99- stirred in and sauteed or dry fried. The almonds are scalded, skinned and ground and added with the rest of the ingredients. The pigeons are stuffed and prepared same as in No. 15. No. 18— ROAST TURKEY. Quantity for 10 — 15 Persons. 1 turkey ■weighing 8 to 10 pounds 1 cup of cream % lb. of butter 2 cups of water Salt 2 tbsps. of flour 1 pinch of white pepper Preparation: The turkey is dressed and soaked in cold water 30 minutes, then dried and seasoned with pepper and salt inside and outside. The butter is placed in bits on the turkey and if it is a young turkey, roast it in the oven 2 hours, basting frequently with cream and water. For the gravy, brown the flour in the drippings, add water, cook, strain and serve with the turkey. If the turkey is older it will require 3 hours to cook it well, and it is best to cover it so it will not get too brown. To prevent the butter from getting too dark, add water from time to time. Remarks : The leavings may be utilized in many ways. Turkey ragout in shells, see No. 8 for Chicken ragout in shells ; Turkey croquettes, see No. 31 or No. 30, Chapter 3, Veal and veal sweetbread croquettes; Turkey pie, see No. 7, Chicken pie. The bones make a good soup. No. 19— ROASTED AND STUFFED TURKEY. Quantity for 10 — 15 Persons. The Stuffing. 3 soaked rolls 2 tbsps. of butter Chopped liver, heart and gizzard 1 tbsp. of chopped parsley Salt, pepper 1 tsp. of lemon juice Preparation: Mix these ingredients well, stuff the turkey with the mixture and roast as directed in No. 18. Prepare the gravy the same as in No. 18. The Goose. The young goose or gosling has a soft gullet, a pale yellow bill and feet with pointed claws. The bill and feet of old geese are reddish yellow. The color of the skin must be white, not purple or blue. .The time for fat geese is from October to January. — 100 — No. 20— ROASTED YOUNG GOOSE. Quantity for 6 Persons. 1 young goose % lb. of butter Salt % onion, sliced 6 pepper-corns 2 tbsps. of flour 1 pt. cold water Preparation: The goose is cleaned and dressed. The wings, neck, head and feet chopped off. The fat is trimmed off, even "from the bowels, and is soaked in water separately from the meat. The goose is washed and left to soak in cold water for 15 minutes, then dried and rubbed with salt inside and outside. Put it into the oven with 1 pt. of water, sliced onion and pepper-corns. When the water is boiled down pretty much, baste the goose frequently with browned butter. A. young goose will be done in ll^ hours. It should be of a light brown color and very crisp. Sprinkle a tablespoonful of cold water over it to make it crisp. Now prepare the gravy by stirring the flour into the drippings, cook it a few minutes and add water. Cook well, stram and serve with the goose. No. 21— FAT GOOSE STUFFED WITH APPLES. Quantity for 7 — 9 Persons. 1 goose, 7 to 8 lbs. % sliced onion Salt 1 Vi pts. of water 6 pepper-corns The Gravy. 2 tbsps. of flour Some water The Stuffing. 1% lbs. peeled, quartered apples % cup currants Preparation: The goose is prepared as described in the previous number, washed and salted inside and outside. The prepared apples are mixed well with the currants and stuffed into the goose, which is then sewed up. The goose is put into the oven in a covered roasting pan with the water, sliced onion and pepper-corns, and roasted for 1 hour. After that time, remove the cover, baste with the drippings every 10 to 15 minutes, and if the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 3 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Then serve. -101—