sew the skin together. Now roll it firml}' in a napkin,
t3'ing at the ends and across in two places to preserve the
shape. Cover it with boiling water, salted as for stock,
putting in all the bones and giblets, and two onions stuck
with three cloves each. Boil four hours. Let it cool in
the liquor. Take up in a pan, lay a tin sheet on it, and
press with a heavy weight. Strain the water in which it
was boiled, and put in a cold place.
Next day take off the napkin, and set the turkey in the
oven a moment to melt off any fat. It can be sliced and
eaten in this way, but makes a handsomer dish served as
follows :
Remove the fat from the stock, and heat three pints of
it to boiling-point, adding two-thirds of a package of
gelatine which has been soaked in a little cold water.
Strain a cupful of this into some prett}' mold, — an ear
of corn is a good shape, — and the remainder in two
pans or deep plates, coloring each with caramel, — a tea-
spoonful in one, and two in the other. Lay the turkey on
a small platter turned face down in a larger one, and when
the jelly is cold and firm, put the molded form on top of
it. Now cut part of the jelly into rounds with a pepper-
box top or a small star-cutter, and arrange around the
mold, chopping the rest and piling about the edge, so
that the inner platter or stand is completel}^ concealed.
The outer row of jelly can have been colored red b}' cut-
ting up, and boiling in the stock for it, half of a red beet.
Sprigs of parsley or delicate celerj'-tops may be used as
garnish, and it is a very elegant-looking as well as savory
dish. The legs and wings can be left on and trussed out-
side, if liked, making it as much as possible in the original
shape ; but it is no better, and much more trouble.
SAUCES AND SALADS. 173
Jellied Chicken.
Tenderness is no object here, the most ancient dweller
in the barnyard answering equally well, and even better
than " broilers."
Draw carefulty, and if the fowl is old, wash it in water
in which a spoonful of soda has been dissolved, rinsing in
cold. Put on in cold water, and season with a table-
spoonful of salt and a half teaspoonful of pepper. Boil
till the meat slips easily from the bones, reducing the
broth to about a quart. Strain, and when cold, take off
the fat. Where any floating particles remain, they can
always be removed by laying a piece of soft paper on the
broth for a moment. Cut the breast in long strips, and
the rest of the meat in small pieces. Boil two or three
eggs hard, and when cold, cut in thin slices. Slice a
lemon very thin. Dissolve half a package of gelatine in
a little cold water ; heat the broth to boiUng-point, and
add a saltspoonful of mace✪ Boned Turkey, and if liked, a glass of
sherry, though it is not necessary, pouring it on the
gelatine. Choose a pretty mold, and lay in strips of the
breast ; then a layer of egg-slices, putting them close
against the mold. Nearly fill with chicken, laid in lightly ;
then strain on the broth till it is nearly full, and set in a
cold place. Dip for an instant in hot water before turn-
ing out. It is nice as a supper or lunch dish, and very
pretty in effect.
SAUCES AND SALADS.
The foundation for a large proportion of sauces is in
what the French cook knows as a roux, and we as " drawn
butter." As our drawn butter is often lumpy, or with
174 SAUCES AND SALADS. ✪ Roux
Page 87 · 4 recipe records on this page
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sew the skin together. Now roll it firmly' in a napkin, tying at the ends and across in two places to preserve the shape. Cover it with boiling water, salted as for stock, putting in all the bones and giblets, and two onions stuck with three cloves each. Boil four hours. Let it cool in the liquor. Take up in a pan, lay a tin sheet on it, and press with a heavy weight. Strain the water in which it was boiled, and put in a cold place.
Next day take off the napkin, and set the turkey in the oven a moment to melt off any fat. It can be sliced and eaten in this way, but makes a handsomer dish served as follows :
Remove the fat from the stock, and heat three pints of it to boiling-point, adding two-thirds of a package of gelatine which has been soaked in a little cold water. Strain a cupful of this into some pretty mold, — an ear of corn is a good shape, — and the remainder in two pans or deep plates, coloring each with caramel, — a teaspoonful in one, and two in the other. Lay the turkey on a small platter turned face down in a larger one, and when the jelly is cold and firm, put the molded form on top of it. Now cut part of the jelly into rounds with a pepperbox top or a small star-cutter, and arrange around the mold, chopping the rest and piling about the edge, so that the inner platter or stand is completely concealed. The outer row of jelly can have been colored red by cutting up, and boiling in the stock for it, half of a red beet. Sprigs of parsley or delicate celery-tops may be used as garnish, and it is a very elegant-looking as well as savory dish. The legs and wings can be left on and trussed outside, if liked, making it as much as possible in the original shape ; but it is no better, and much more trouble.
Jellied Chicken.
Tenderness is no object here, the most ancient dweller in the barnyard answering equally well, and even better than " broilers."
Draw carefulty, and if the fowl is old, wash it in water in which a spoonful of soda has been dissolved, rinsing in cold. Put on in cold water, and season with a tablespoonful of salt and a half teaspoonful of pepper. Boil till the meat slips easily from the bones, reducing the broth to about a quart. Strain, and when cold, take off the fat. Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water ; heat the broth to boiling-point, and add a saltspoonful of mace, and if liked, a glass of sherry, though it is not necessary, pouring it on the gelatine. Choose a pretty mold, and lay in strips of the breast ; then a layer of egg-slices, putting them close against the mold. Nearly fill with chicken, laid in lightly ; then strain on the broth till it is nearly full, and set in a cold place. Dip for an instant in hot water before turning out. It is nice as a supper or lunch dish, and very pretty in effect.
The foundation for a large proportion of sauces is in what the French cook knows as a roux, and we as " drawn butter." As our drawn butter is often lumpy, or with
Records on this page
Boned TurkeyJellied ChickenChicken Gelatine MoldRoux