Handbook of practical cookery

Turkey Stuffed with Chestnuts.— One turkey, four ounces of butter, one ounce of flour, three gills of stock, one dessert-spoonful mushroom catchup, one dessert-spoonful Worcester sauce, one half tea-spoonful of salt, one half saltspoonful of pepper, one quarter pound bread crumb, one table-spoonful chopped parsley, one gill of milk, the yolks of four eggs, thirty chestnuts, one salt-spoonful grated nutmeg. Place in a baking-tin the chestnuts, place the tin in the oven, and bake the chestnuts for half an hour ; remove the skins, keeping the chestnuts as whole as possible. Soak in a basin for half an hour the bread crumb and milk, then melt in a sauce-pan two ounces of the butter, add the soaked bread crumb, also the chopped parsley, nutmeg, pepper, and salt. Stir over the fire until very hot, then drawing the pan from the fire, drop in one by one the yolks of egg. Stir all well together, then add the chestnuts. Again place over the fire and stir all till a firm paste. Draw, singe, and truss the turkey ; put the above stuffing into the crop before folding the skin over the neck. Place the turkey as close to the fire as possible for the first fifteen minutes, then allow it to cook more slowly for an hour and a quarter, basting frequently during this time. While the turkey is roasting, place the giblets in a small pan of cold water ; put the pan on the fire and boil them slowly for three-quarters of an hour. Take them from the water, and placing them on a board, chop them very finely. Melt now in a small saucepan the remainder of the butter, stir in the flour, add by degrees the stock, and stir all till boiling. Add the catchup BROWNED CALF'S HEAD — FORCEMEAT BALLS. 65 and "Worcester sauce, also the chopped giblets, and boil slowly five minutes. When the turkey is cooked take it from the fire, place it on a very hot dish, remove the twine, and send the sauce to table in a small tureen. NOTE. — Directions for trussing, see page 48. Good beef dripping is best to baste the turkey with. Browned Calf's Head. — One calfs head, one tablespoonful chopped parsley, one half dessert-spoonful lemonthyme, two table-spoonfuls bread crumb, one quarter pound bacon, one lemon, the yolk of one egg. Soak the calf's head in sufficient cold water to cover it for two hours. Wash it well, place it in a large sauce-pan, cover it well with cold water. Place the pan over a very hot fire, and when the water boils skim it well. Allow the water then to boil very gently for one hour and a half. Take the head from the water, dry it well with a clean towel, place it on a flat dish, and score it with a sharp knife. Dip an egg-brush in the yolk of egg and brush the head well over, sprinkle over the thyme and parsley, also the bread crumb. Place the dish in a brisk oven and bake the head for twenty minutes. While it is baking, cut the bacon in very thin slices, roll each slice up and put it on a small baking-tin. Place the tin in the oven and bake the bacon for ten minutes. When the head is nicely browned, arrange round it alternately the rolls of bacon and pieces of the lemon thinly sliced. Forcemeat Balls.— Three ounces of ham, three ounces of suet, five ounces of bread crumb, one tea-spoonful of lemon-juice, one tea-spoonful of chopped parsley, one half tea-spoonful of salt, one salt-spoonful of pepper, two eggs, one grain of cayenne.