Harper's cook book encyclopædia

Turkey, Broiled. — Singe a young turkey of 3 ^ to 4 lbs. in weight. Cut the feet. The neck must be cut short, leaving the skin long enough to protect the breast. Split the turkey from the back, and way down, without separating ; with a wet towel wipe it well all over ; then flatten it gently so as to give a nice shape. If too 283 Turkey, Devilled POULTRY Turkey, Roast large to be broiled whole separate the two halves. Butter it well all over on both sides with two table-spoonfuls of butter. Season all over with one teaspoonful of salt and one salt-spoon- ful of pepper. Place it over the broiler, the inside part to cook first ; cook fif- teen minutes, turn it over, put a little more butter on the top, then cook twelve minutes. Serve with two paper ruffles at the tips of the wings and two on the legs. While the turkey is broil- ing, chop one table-spoonful of pars- ley and one of the tender white part of celery. Mix them well with two table- spoonfuls of fresh butter and half a teaspoonful of lemon - juice. Divide in six small balls and serve at the same time. Dress the turkey on a hot platter, with a few celery leaves around it. Turkey, Devilled. — Take a cooked leg of turkey ; slash it to the bone ; salt and pepper it well, using both black and cayenne; mix some made mustard with flour, and plaster it over the leg ; place it on a gridiron, and broil over a clear fire. Turkey, Galantine of. — Select a fat young turkey. After dressing, take off the neck, wings, and legs ; cut the fowl in two down the back; begin at the edge and cut the meat from the bones, keeping the skin whole ; cut the fillets from the breast-bone without breaking the skin ; remove the bones from both sides of the turkey and spread the skin out on a clean meat-board. Pre- pare a dressing of I lb. of sausage, one teacupful of bread-crumbs, two well-beaten eggs, the juice of a lemon, a table-spoonful of minced parsley, with pepper and salt. Spread over the skin, roll up, draw together, and sew ; wrap in a cloth, and put fn a soup- kettle with the bones and scraps of the turkey one onion, a dozen cloves, a bunch of sweet herbs, and half a dozen peppercorns. Cover with cold water, set over a moderate fire, bring slowly to a boil, skim, and let simmer gently for four hours. Take the kettle from the fire, and stand it aside until cold. Then take the galantine up on a large, flat dish. Put a weight on it, and let stand overnight. In the morning re- move the cloth carefully, brush the galantine over with beaten egg, dust with grated cracker, and set in the oven to brown. Take out, and stand in a cold place until ready to serve. Garnish with aspic jelly, slice very thin, and serve with a portion of the jelly. Turkey, Minced. — When a turkey has been so far used that neat slices cannot be cut from it to make a hash, the remains may be minced. Season with salt, pepper, and grated nutmeg, and put it into a stewpan with suf- ficient white sauce to moisten it. Let it simmer gently without boiling till it is quite hot, stirring all the time.