The household cook book

Goose Stuffing (Soyer's). — Take 4 apples, peeled and cored, 4 onions, a little sage and thyme; stew until soft, then pulp through a sieve; add a sufficient amount of mashed potato to fill the bird. The stuffing should be well seasoned with, salt and pepper. BOILED TURKEY.— Draw and clean the turkey, then bone and nearly fill the inside with veal force-meat; thrust a trimmed boiled tongue down the middle of the force-meat, and sew up the turkey securely; truss and put it as near as possible in the original shape. Sew it up in a buttered cloth, and boil very gently to prevent it from bursting. Time, 3 to 4 hours, according to the size. To carve, cut across the breast, so as to give each person a slice composed of equal parts of tongue, turkey and force-meat. Turkeys dressed in this fashion, covered with Bechamel sauce, and garnished with aspic jelly, form an elegant dish for ball suppers. BONED TURKEY, BOILED— Chop finely about a pound of veal, and | pound of salt pork; roll 3 crackers, add 2 eggs well beaten, with a little chopped parsley; salt and pepper to taste; mix, and fill the turkey, not crowding it. Sew it up and roll in a cloth; boil from 3 to 4 hours, then press by putting it on a platter, turn another platter over it, and place a weight on the upper platter, until cold. Take a quart of the broth in which the turkey was boiled, add an ounce of gelatine which has been soaked in a little cold water, and the juice of a lemon; place it in a dish about an inch deep; when solid, cut ^ of it in inch squares to lay over the top of the turkey ; beat the other half with a fork and place around the turkey. Sausage meat of fresh pork, highly seasoned, may be used for filling, instead of the veal and salt pork. ROAST TURKEY — After drawing the turkey, stuff it with bread, oysters, or any other stuffing desired; then sew it up, truss, and rub with butter, and sprinkle on pepper, salt and flour. Put it in to roast, having the oven hot at first; then reduce the heat and put 2 cups of water in the dripping-pan. Baste frequently, and each time dredge on salt and flour. It should be cooked thoroughly, roasting about 20 minutes to the pound, and 20 minutes extra. Cranberry sauce and currant jelly are the best things to serve with roast turkey. Giblet Gravy can be made for turkey by boiling the giblets till very tender (begin to boil them early); then chop fine, and add salt, pepper, and sufficient flour to thicken. When the turkey is removed from the pan, pour on the giblets sufficient gravy from the pan, and boil it. Make an ordinary gravy with the balance left in the pan, as some do not like giblet gravy. TURKEY CHEESE — This is an excellent way to cook an old turkey too tough for roasting. Have it dressed in the usual way, and let it hang in the larder for a few days if the weather is cold. Singe.