Draw a fine, young turkey hen, and remove the angu-
lar part of the breast bone ; take two pounds of fat veal
dressing and stuff the turkey with it. Put over the fire
to cook the ceal, boues, and turkey giblets, to make
some white soup stock ; season this and let it boil until
you want to put the turkey on to cook.✪ Boiled Turkey and Celery Sauce Now truss your
turkey and put it in a boilîng pot with a carrot, two
onions, a head of celery, and a bunch of sweet herbs;
now pour over the turkey the stock from the veal and
giblets ; cover with it, if enough ; if not, put in water to
cover it and set it to boil ; when it has boiled one hour,
put it on the back of the stove, and let it simmer and
braise, until dinner. Take oflf any strings that may look
badly; dish it up. Pour over it a well-made purée of
celery, or oyster sauce, and send to table. This is an
élégant mode of serving turkey.
BOILED TUEKBY WITH OYSTER SAUCE.
Clean and truss it the same as for baking. Stuff the
turkey with oysters, bread crumbs, butter and mace, ail
mixed and seasoned.✪ Boiled Turkey with Oyster Sauce Put it on the fire in a kettle of
LA CUISINE CREOLE. 75
water not hot, but slightly warm; do not drop it înto
boiling water or it will break the skîn and spoil the ap-
pearance of the turkey. Cover it close, and when the
scum rîses take it oflf. Let the boiling continue for one
hour, then put the pot containing the turkey on the
coolest part of the stove, and let it simmer for half
an hour. Serve with oyster sauce in a sauce boat.
DUCK EOASTED.
Pick, draw and singe the duck ; wash it out caref ully
and stuflf it with potatoes, mashed with butter, onions,
and parsley. Put it down to a good flre or in a hot
oven, pour in a cup of water✪ Duck Roasted; let it roast for half an
hour if it is fat and tender, longer if tough. As soon as
the duck is cleaned, boil the giblets, and before serving,
chop them up fine with some of the gravy f rom the duck,
two tablespoonfuls of catsup, a lump of butter, and a
little brown flour. Hâve lemons eut on side dishes, or
serve with brown duck sauce No. 1. See sauces for
méats, ducks, etc.
DUOKS, TAMB AND WILD.
Tame ducks are prepared for the table the same as
young geese, that is, stuffed with bread, butter, pepper
and onion, or with mashed and seasoned Irish potatoes.
Wild ducks should be fat, the claws small and supple;
the hen is the more délicate. Do not scald wild ducks, but
pick them clean and singe over a blaze. Draw and
wipe them well inside with a cloth ; rub pepper and
sait inside and out ; stufif each duck well with bread and
butter stufiing. If the ducks are at ail fishy, use onion
in the stuffing, and baste very freely. It is well to
76 LA CUISINE CREOLE.
parboîl them in onion and water before stufflng; throw
away the water and then proceed to stuflf and roast
them. Put in the pan a teacup of butter, baste well
with this, and when nearly done, dredge flour over the
ducks, and brown them nicely. For the gravy you must
boil the giblets ; while the ducks are cooking mince thèse
fine; add pepper, sait, and a teaspoonful of browned
flour. Take a glass of wine and a large spoonf ul of cur-
rant jelly; beat them and serve with the ducks, mixed
with the giblets, or serve it in a dish alone ; as you like.
CANVAS-BACK DUCKS.
Thèse are cooked the same as wild ducks, without
onion however, in the basting, as they hâve no disagree-
able taste. Serve wine and currant jelly with canvas-
back ducks.
■
TO STEW DUCKS WITH GREEN PBAS. ✪ To Stew Ducks with Green Peas
Page 32 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Draw a fine, young turkey hen, and remove the angu-
lar part of the breast bone ; take two pounds of fat veal
dressing and stuff the turkey with it. Put over the fire
to cook the ceal, boues, and turkey giblets, to make
some white soup stock ; season this and let it boil until
you want to put the turkey on to cook. Now truss your
turkey and put it in a boilîng pot with a carrot, two
onions, a head of celery, and a bunch of sweet herbs;
now pour over the turkey the stock from the veal and
giblets ; cover with it, if enough ; if not, put in water to
cover it and set it to boil ; when it has boiled one hour,
put it on the back of the stove, and let it simmer and
braise, until dinner. Take oflf any strings that may look
badly; dish it up. Pour over it a well-made purée of
celery, or oyster sauce, and send to table. This is an
élégant mode of serving turkey.
BOILED TUEKBY WITH OYSTER SAUCE.
Clean and truss it the same as for baking. Stuff the
turkey with oysters, bread crumbs, butter and mace, ail
mixed and seasoned. Put it on the fire in a kettle of
LA CUISINE CREOLE. 75
water not hot, but slightly warm; do not drop it înto
boiling water or it will break the skîn and spoil the ap-
pearance of the turkey. Cover it close, and when the
scum rîses take it oflf. Let the boiling continue for one
hour, then put the pot containing the turkey on the
coolest part of the stove, and let it simmer for half
an hour. Serve with oyster sauce in a sauce boat.
DUCK EOASTED.
Pick, draw and singe the duck ; wash it out caref ully
and stuflf it with potatoes, mashed with butter, onions,
and parsley. Put it down to a good flre or in a hot
oven, pour in a cup of water; let it roast for half an
hour if it is fat and tender, longer if tough. As soon as
the duck is cleaned, boil the giblets, and before serving,
chop them up fine with some of the gravy f rom the duck,
two tablespoonfuls of catsup, a lump of butter, and a
little brown flour. Hâve lemons eut on side dishes, or
serve with brown duck sauce No. 1. See sauces for
méats, ducks, etc.
DUOKS, TAMB AND WILD.
Tame ducks are prepared for the table the same as
young geese, that is, stuffed with bread, butter, pepper
and onion, or with mashed and seasoned Irish potatoes.
Wild ducks should be fat, the claws small and supple;
the hen is the more délicate. Do not scald wild ducks, but
pick them clean and singe over a blaze. Draw and
wipe them well inside with a cloth ; rub pepper and
sait inside and out ; stufif each duck well with bread and
butter stufiing. If the ducks are at ail fishy, use onion
in the stuffing, and baste very freely. It is well to
76 LA CUISINE CREOLE.
parboîl them in onion and water before stufflng; throw
away the water and then proceed to stuflf and roast
them. Put in the pan a teacup of butter, baste well
with this, and when nearly done, dredge flour over the
ducks, and brown them nicely. For the gravy you must
boil the giblets ; while the ducks are cooking mince thèse
fine; add pepper, sait, and a teaspoonful of browned
flour. Take a glass of wine and a large spoonf ul of cur-
rant jelly; beat them and serve with the ducks, mixed
with the giblets, or serve it in a dish alone ; as you like.
CANVAS-BACK DUCKS.
Thèse are cooked the same as wild ducks, without
onion however, in the basting, as they hâve no disagree-
able taste. Serve wine and currant jelly with canvas-
back ducks.
■
TO STEW DUCKS WITH GREEN PBAS.