Pluck and draw the birds, rub a little butter over them, tie a strip of bacon✪ Roast Quail over the breasts, and set them in the POULTRY AND GAME, 51 oven for twenty-five minutes. Snipe may be cooked the same way. ROAST PARTRIDGE. Pluck, draw, and wipe the partridge carefully inside and out ; cut off the head, leaving sufficient skin on the neck to skewer back; bring the legs close to the breast, between it and the side bones, and pass a skewer through the pinions and thick part of the thighs, j When the bird is firmly and plumply trussed, roast it before a nice bright fire; keep it well basted and a few minutes before serving, flour and froth it well. Dish it, and serve with gravy and bread sauce✪ Roast Partridge, and send to table hot. ROAST TURKEY. Have the turkey well picked, washed and thoroughly dried. Prepare a stuffing of bread crumbs, butter, sum- mer savory, pepper and salt to taste, and some prefer a little onion chopped fine. Fill the breast and body with the stuffing, sew up the opening, truss it, and put it in the pan to roast. Baste often. When done, make a brown gravy and add the chopped giblets✪ Roast Turkey, which should be boiled tender in advance. Fried sausages make a pretty garnish for roast turkey. CHESNUT STUFFING FOR TURKEY. Boil the chesnuts and shell them; then blanch them and boil until soft ; mash them fine and mix with a little cream, some bread crumbs, pepper and salt✪ Chestnut Stuffing for Turkey. 52 : DORA’S COOK BOOK. APPLE STUFFING. Take half a pound of the pulp of tart apples which have been baked or scalded; add two ounces of bread crumbs, some powdered sage, and a finely shred onion ; season with cayenne pepper✪ Apple Stuffing. BOILED TURKEY. Prepare your turkey as for roasting, put it in a cloth and boil it slowly—if it weighs less than ten ‘pounds, an hour and a half. Throw in the water a few cloves, some pepper, and salt✪ Boiled Turkey. Serve with oysters. RICE AND CHICKEN CUTLETS. Boil a cup of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham✪ Rice and Chicken Cutlets and chicken, form this into cutlets; cover them with egg and bread crumbs, and fry. Serve with a sharp sauce. _ STUFFING FOR A TURKEY, Take some bread crumbs and turn on just enough water to soften them, put in a piece of hard butter, the size of an egg, add a spoonful of powdered sage, a teaspoonful of pepper, and a teaspoonful of salt✪ Stuffing for a Turkey; mix thoroughly and stuff your turkey. TURKEY HASH. Chop the meat very fine; put half a pint of gravy-into a stewpan with a little piece of butter✪ Turkey Hash rolled in flour, a POULTRY AND GAME. 53 teaspoon of catsup, some pepper and salt, and the peel of half a lemon shred very fine ; put in the turkey, and shake it over a clear fire till it is thoroughly hot. The above proportions are calculated for one cold turkey. Mix to- gether with poached eggs and serve hot. FRIED CHICKEN. , Cut the chicken in pieces, lay it in salt and water, which change several times, roll each piece in flour, fry in very hot lard or butter, season with salt and pepper ; fry parsley with them also. Make a gravy of cream seasoned with salt and pepper, thickened with a little flour in the pan✪ Fried Chicken in which the chickens were fried, pouring off the lard. CHICKEN FRITTERS. Cold chicken, salt and pepper, lemon juice, batter. Cut the cold chicken in small pieces, put in a dish, season with salt, pepper and juice of a lemon. Let this stand one hour. Then make a batter of two eggs to a pint of milk, a little salt, and flour enough to make a batter not too stiff✪ Chicken Fritters. Stir the chicken in this, and drop it by spoonfuls in boiling lard. Fry brown, drain and serve immediately. BROILED CHICKEN.

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Pluck and draw the birds, rub a little butter over them, tie a strip of bacon over the breasts, and set them in the POULTRY AND GAME, 51 oven for twenty-five minutes. Snipe may be cooked the same way. ROAST PARTRIDGE. Pluck, draw, and wipe the partridge carefully inside and out ; cut off the head, leaving sufficient skin on the neck to skewer back; bring the legs close to the breast, between it and the side bones, and pass a skewer through the pinions and thick part of the thighs, j When the bird is firmly and plumply trussed, roast it before a nice bright fire; keep it well basted and a few minutes before serving, flour and froth it well. Dish it, and serve with gravy and bread sauce, and send to table hot. ROAST TURKEY. Have the turkey well picked, washed and thoroughly dried. Prepare a stuffing of bread crumbs, butter, sum- mer savory, pepper and salt to taste, and some prefer a little onion chopped fine. Fill the breast and body with the stuffing, sew up the opening, truss it, and put it in the pan to roast. Baste often. When done, make a brown gravy and add the chopped giblets, which should be boiled tender in advance. Fried sausages make a pretty garnish for roast turkey. CHESNUT STUFFING FOR TURKEY. Boil the chesnuts and shell them; then blanch them and boil until soft ; mash them fine and mix with a little cream, some bread crumbs, pepper and salt. 52 : DORA’S COOK BOOK. APPLE STUFFING. Take half a pound of the pulp of tart apples which have been baked or scalded; add two ounces of bread crumbs, some powdered sage, and a finely shred onion ; season with cayenne pepper. BOILED TURKEY. Prepare your turkey as for roasting, put it in a cloth and boil it slowly—if it weighs less than ten ‘pounds, an hour and a half. Throw in the water a few cloves, some pepper, and salt. Serve with oysters. RICE AND CHICKEN CUTLETS. Boil a cup of rice in some good stock, and pound it in a mortar with an onion that has been cooked in butter, with salt and pepper. Pound separately in equal portions cold ham and chicken, form this into cutlets; cover them with egg and bread crumbs, and fry. Serve with a sharp sauce. _ STUFFING FOR A TURKEY, Take some bread crumbs and turn on just enough water to soften them, put in a piece of hard butter, the size of an egg, add a spoonful of powdered sage, a teaspoonful of pepper, and a teaspoonful of salt; mix thoroughly and stuff your turkey. TURKEY HASH. Chop the meat very fine; put half a pint of gravy-into a stewpan with a little piece of butter rolled in flour, a POULTRY AND GAME. 53 teaspoon of catsup, some pepper and salt, and the peel of half a lemon shred very fine ; put in the turkey, and shake it over a clear fire till it is thoroughly hot. The above proportions are calculated for one cold turkey. Mix to- gether with poached eggs and serve hot. FRIED CHICKEN. , Cut the chicken in pieces, lay it in salt and water, which change several times, roll each piece in flour, fry in very hot lard or butter, season with salt and pepper ; fry parsley with them also. Make a gravy of cream seasoned with salt and pepper, thickened with a little flour in the pan in which the chickens were fried, pouring off the lard. CHICKEN FRITTERS. Cold chicken, salt and pepper, lemon juice, batter. Cut the cold chicken in small pieces, put in a dish, season with salt, pepper and juice of a lemon. Let this stand one hour. Then make a batter of two eggs to a pint of milk, a little salt, and flour enough to make a batter not too stiff. Stir the chicken in this, and drop it by spoonfuls in boiling lard. Fry brown, drain and serve immediately. BROILED CHICKEN.

Dora's cook book