Jane Hamilton's recipes

Put an old turkey hen on to boil about two hours, not longer, before dinner, in as much water as will cover it. Tie the wings to the sides. As the water boils down, leaving the turkey uncovered, it must be turned occasionally, so that each part of it may be equally done. Salt to season. About ten or fifteen minutes before the turkey is done, take half a dozen hard-boiled eggs, cut them up fine, put them in a skillet with a pint of cold water, put the skillet on the fire, and let the eggs and water stew thoroughly ; stir in about a gill of flour with (52) the eggs and water before you put them over the fire instead of afterward. Season with salt, skim off the oily particles that rise to the surface of the water in which the turkey has been boiled, and put with the egg sauce, and just before taking the sauce off the fire stir in a large slice of butter. Dress the turkey with the sauce and serve it up. The turkey is prepared for boiling or roasting by being first well washed, then stuffed with stale loaf bread mixed with butter and highly seasoned with black pepper and salt. The wings should be tied close to the sides with a strong string. Pullets and hens are boiled and dressed with egg sauce in the same manner. A young turkey takes barely an hour to boil; hens only are boiled. ¥¥¥ VEAL'S HEAD. Dip the head in hot water, and scrape it until every hair is taken off, then put it on to boil in water sufficient to cover it. When it is parboiled take it off the fire, take out (53) every bone, and the hard whitish substance inside the mouth. It may be kept in a covered vessel on the ice for several days in the liquor in which it was boiled; when it is to be served up put it on the fire and let it boil until it is perfectly done, and the liquor in which it was first boiled is brought down to a proper consistency. Put in a little thickening, four ounces of butter, and season with salt and pepper. The ears and eyes are left whole, the tongue is sliced. Take out the brains before you stew the head a second time, and make them, with bread, butter, salt, pepper, and thyme, into little balls and fry them. Also fry little pieces of pastry cut into shapes and put them on top of the head after it is baked. When the head has been seasoned put it into a deep dish with a nice paste around the edge, and bake it. When it is done put the little pieces of fried pastry and forced meat balls on top of the dish and serve it up. Some persons dress the head with hard-boiled eggs. (54) VEGETABLES VEGETABLES BEETS. Wash the beets well and put them on in cold water. When they are done pour them into a colander to drain off the water; then take off the skins and serve them up whole, or sliced, with an abundance of butter over them. To scrape the skins off beets before boiling, as with salsify and parsnips, spoil them, as they are more tender than those vegetables. CABBAGE PUDDING. Get a large, well-flowered head of cabbage. Take off the outer leaves ; cut out the inner top part, take about half a pound of fat bacon boiled, the same of fresh beef or mutton cooked, cut them into little pieces, crumble up a large slice of loaf bread, and mix it with the meat, add a slice of butter, (57)