European and American cuisine

add Ys cupful fine-chopped mushrooms, and if necessary a little salt ; then serve with the capon. Capon with Bread Filling. — Soak 4 ounces stale baker's bread in cold water till soft ; press out all the water ; put the bread into a bowl. Melt 2 ounces butter in a saucepan ; add Vt gill fine-chopped onion, cook 5 minutes without browning ; add to the bread ; season with 1 even teaspoonful salt, Yt even teaspoonful pepper,2 well-beaten eggs, and Yf teaspoonful thyme ; mix all the ingredients well together ; loosen the skin from the breast of a wellcleaned capon ; put the bread dressing over the breast under the skin ; fill also the crop ; sew it up ; run a skewer through the thigh and body ; season with 1 even tablespoonful salt ; then roast and finish the same as in foregoing recipe. The fine-chopped liver of the capon may be added to the above bread filling. Capon may also be stuffed with oyster forcemeat, chestnut pur6e, and plain bread filling. Tnrkey roasted ft PAUemande.— Select a young turkey 10 pounds in weight ; singe, draw, and wash quickly in cold water ; wipe dry with a towel; then season inside with Ys tablespoonful salt ; fill the crop and body with f orcement described below. Sew the turkey up, twist the wings over its back, run a skewer through the thighs into the body ; pass a string across the back of the bird, crossing it below the breast, then catch it over the points of the skewer, cross the string again, and tie it in the back. Rub 1 tablespoonful salt all over the turkey, and lay in a roasting pan ; spread 2 ounces butter over the breast ; then place the pan in a medium-hot oven to roast ; turn often and baste freely with its own gravy, till the bird is light brown on all sides ; add 1 cupful boiling water, continue to roast, basting frequently till done, which will take about 2 Vs hours ; or you may allow 15 minutes to a pound. Place the giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils add 1 onion, and cook till done. Shortly before serving, lay the turkey on a warm dish, remove threads, strings, and skewers, also the fat from the gravy. Mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir this over the fire, and cook 3 minutes; add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; then strain ; chop the giblets fine, add them to the sauce, and serve. FORCEMEAT FOR TURKEY A l'Allehande. — Soak a 5-cent loaf of bread in cold water until soft, then inclose it in a towel and press it dry. Place a saucepan with 4 tablespoonfuls of fine-chopped onion over the fire ; add 1 ounce butter, stir and cook 5 minutes without browning ; add the bread, continue to stir and cook 5 minutes ; turn the bread into a dish, and when cold mix it with 1 pound of fine-chopped fresh pork from the loin or tenderloin ; season with 1 even tablespoonful salt, 1 even teaspoonful pepper, ½ teaspoonful nutmeg, 1 teaspoonful thyme, and the yolks of 2 eggs ; mix all well together, and use as directed above. In place of the above forcemeat, oyster or veal forcemeat may be used, and in place of fresh pork, sausage meat may be taken.