Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Have the bones carefully removed and fill with the forcemeat given under Virginia Boned Turkey Stuffing, page 282. Broiled Turkey Giblets Clean and wash two turkey livers and cut them in medium- sized squares. Open and clean the gizzard and cut the heart in two lengthwise. Run a thread through them and boli for three-quarters of an hour in enough stock to cover them. Drain, and cut them the same size as the liver, trimming off all the hard skin. Season them wìth salt and black pepper, finely chopped parsley, and moisten all with a little olive oil. Have ready as many squares of bacon as you have giblets. Wrap the giblets in the bacon. Put them on skewers one after the other, roll them in finely grated bread crumbs, put them on a gridiron, and broil over a bright fire. Tum them often. When nicely browned, put the skewers on a folded napkin on a dish and serve at once. Timbale of Turkey Livers with Bread Mixture Clean and wash eight or nine turkey livers, put them in a pan with one-half pound of f at pork sliced thin, a little salt and pepper, two or three blades of mace, small tied bunch of parsley, two or three finely chopped shallots, and three ounces of butter. Fry carefully over a hot fire until the livers are quite firm. Add one glass of Sherry and cook until nearly dry. Remove the parsley and let the livers, etc., cool. Then pound them in a mortar with one-third of the quantity of bread mixture given below. Gradually add the yolks of eight eggs, two whole eggs, and a ladleful of Espagnole sauce. Rub all through a fine sieve. Then add one and one-half cups of white turkey meat cut in small squares. Mix thoroughly and put in a well-buttered round mould. Cover with a buttered paper and place in a saucepan with boiling water half as high as the mould. Cover the saucepan and boil slowly for one hour. Ten minutes before serving turn the mould on a dish and drain the liquid that may come from it. Cover with Madeira sauce and serve. Bread Mixture for Timbale Four ounces of stale white bread crumbs soaked in cold water for ten minutes. Squeeze out dry and put in a saucepan with two ounces of butter. Stir over the fire until the crumbs get pasty and do not stick to pan or spoon. Stir in the yolks of four eggs. Mix well and turn on a plate to cool. Cover with paper well oiled. Roast Goose stuffed with Chestnuts Select a tender goose weighing about five pounds. Singe, draw thoroughly, wash and dry. Stuff it with chestnuts prepared as follows: Chop one shallot very fine and put it in a saucepan with two scant tablespoonfuls of butter. Cook for two or three minutes. Then add one-quarter of a pound of sausage meat. Cook five minutes. Then add twelve finely chopped mushrooms and twelve cooked chestnuts which have been peeled and pounded in a mortar. Add one pinch of salt, one-half pinch of white pepper, one-eighth of a teaspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let all come to a boil and add one ounce of fresh bread crumbs and twenty-four French chestnuts cooked, shelled, and whole. Mix thoroughly, being careful to keep the chestnuts whole. When cold, stuff the goose with this mixture. Sew both ends, truss, and wrap in heavy white buttered paper. Roast in moderate oven for one hour and a half .