learned its composition from her Italian cook. Its name
was bestowed by the children of the house. One large cup
of chopped meat ; two onions minced and fried brown in
butter ; a pint of cold boiled macaroni or spaghetti ; a
pint of fresh or cold stewed tomatoes ; one teaspoonful of
salt; half a teaspoonful of white pepper✪ Italians Pride. Butter a pudding
dish, and put first a laj^er of macaroni, then tomato, then
meat and some onion and seasoning, continuing this till
the dish is full. Cover with fine bread crumbs, dot with
bits of butter, and bake for half an hour. Serve very
hot.
Deviled Ham.
For this purpose use either the knuckle or any odds
and ends remaining. Cut off all dark or hard bits, and
see that at least a quarter of the amount is fat. Chop as
finel}^ as possible, reducing it almost to a paste. For a
pint-bowl of this, make a dressing as follows : —
One even tablespoonful of sugar ; one even teaspoonful
of ground mustard ; one saltspoonful of cayenne pepper ;
one spoonful of butter ; one teacupful of boiling vinegar✪ Deviled Ham.
Mix the sugar, mustard, and pepper thoroughly, and add
the vinegar little by little. Stir it into the chopped ham,
and pack it in small molds, if it is to be served as a lunch
or supper relish, turning out upon a small platter and gar-
nishing with parsley.
For sandwiches, cut the bread very thin ; butter lighth%
and spread with about a teaspoonful of the deviled ham.
The root of a boiled tongue can be prepared in the same
way. If it is to be kept some time, pack in little jars,
and pour melted butter over the top.
POULTRY. 171
Boned Turkey.
This is a delicate dish, and is usually regarded as an
impossibility for an^^ ordinary housekeeper ; and unless
one is getting up a supper or other entertainment, it is
hardly worth while to undertake it. If the legs and wings
are left on, the boning becomes much more difficult. The
best plan is to cut off both them and the neck, boiling all
with the turkey, and using the meat for croquettes or
hash.
Draw only the crop and windpipe, as the turkey is more
easily handled before dressing. Choose a fat hen turkey
of some six or seven pounds weight, and cut off legs up to
second joint, with half the wings and the neck. Now,
with a very sharp knife, make a clean cut down the entire
back, and holding the knife close to the body, cut away
the flesh, first on one side and then another, making a
clean cut around the pope's nose. Be very careful, in cut-
ting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the
pieces remaining in legs and wings. Cut out these, and
remove all sinews. Spread the turke}^ skin-side down on
the board. Cut out the breasts, and cut them up in long,
narrow pieces, or as j^ou like. Chop fine a pound and a
half of veal or fresh pork, and a slice of fat ham also.
Season with one teaspoonful of salt, a saltspoonful each
of mace and pepper, half a saltspoonful of cayenne, and
the juice of lemon. Cut half a pound of cold boiled
smoked tongue into dice. Make layers of this force-meat,
putting half of it on the turkey and then the dice of
tongue, with strips of the breast between, using force-meat
for the last layer. Roll up the turkey in a tight roll, and
172 POULTRY. ✪ Boned Turkey
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learned its composition from her Italian cook. Its name
was bestowed by the children of the house. One large cup
of chopped meat ; two onions minced and fried brown in
butter ; a pint of cold boiled macaroni or spaghetti ; a
pint of fresh or cold stewed tomatoes ; one teaspoonful of
salt; half a teaspoonful of white pepper. Butter a pudding
dish, and put first a laj^er of macaroni, then tomato, then
meat and some onion and seasoning, continuing this till
the dish is full. Cover with fine bread crumbs, dot with
bits of butter, and bake for half an hour. Serve very
hot.
Deviled Ham.
For this purpose use either the knuckle or any odds
and ends remaining. Cut off all dark or hard bits, and
see that at least a quarter of the amount is fat. Chop as
finel}^ as possible, reducing it almost to a paste. For a
pint-bowl of this, make a dressing as follows : —
One even tablespoonful of sugar ; one even teaspoonful
of ground mustard ; one saltspoonful of cayenne pepper ;
one spoonful of butter ; one teacupful of boiling vinegar.
Mix the sugar, mustard, and pepper thoroughly, and add
the vinegar little by little. Stir it into the chopped ham,
and pack it in small molds, if it is to be served as a lunch
or supper relish, turning out upon a small platter and gar-
nishing with parsley.
For sandwiches, cut the bread very thin ; butter lighth%
and spread with about a teaspoonful of the deviled ham.
The root of a boiled tongue can be prepared in the same
way. If it is to be kept some time, pack in little jars,
and pour melted butter over the top.
POULTRY. 171
Boned Turkey.
This is a delicate dish, and is usually regarded as an
impossibility for an^^ ordinary housekeeper ; and unless
one is getting up a supper or other entertainment, it is
hardly worth while to undertake it. If the legs and wings
are left on, the boning becomes much more difficult. The
best plan is to cut off both them and the neck, boiling all
with the turkey, and using the meat for croquettes or
hash.
Draw only the crop and windpipe, as the turkey is more
easily handled before dressing. Choose a fat hen turkey
of some six or seven pounds weight, and cut off legs up to
second joint, with half the wings and the neck. Now,
with a very sharp knife, make a clean cut down the entire
back, and holding the knife close to the body, cut away
the flesh, first on one side and then another, making a
clean cut around the pope's nose. Be very careful, in cut-
ting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the
pieces remaining in legs and wings. Cut out these, and
remove all sinews. Spread the turke}^ skin-side down on
the board. Cut out the breasts, and cut them up in long,
narrow pieces, or as j^ou like. Chop fine a pound and a
half of veal or fresh pork, and a slice of fat ham also.
Season with one teaspoonful of salt, a saltspoonful each
of mace and pepper, half a saltspoonful of cayenne, and
the juice of lemon. Cut half a pound of cold boiled
smoked tongue into dice. Make layers of this force-meat,
putting half of it on the turkey and then the dice of
tongue, with strips of the breast between, using force-meat
for the last layer. Roll up the turkey in a tight roll, and
172 POULTRY.