The Pattern cook-book

Cut the celery fine, and place it in a sauce-pan with just enough water to cover. Cover the pan, and simmer gently. When it has boiled an hour, mix the butter and flour together, and add them to the celery, also adding the milk, salt and pepper. Boil two minutes, stirring all the time, and serve in a gravy-boat. BRAISED TURKEY. This is a very satisfactory way of cooking an old turkey that is unfit for roasting or boiling. Make a stuffing as for roast turkey, stuff the body and breast, and truss. Spread thin slices of salt pork over the breast and legs, and cover the turkey with a strong sheet of buttered paper, fastening the paper on by passing a string around the body. Spread in a braising-pan large enough to hold the turkey the following : One-quarter pound of salt pork, sliced. One-quarter pint of chopped celery. One-quarter pint of chopped carrot. One-quarter pint of chopped onion. One-quarter pint of chopped turnip. Lay the turkey on this mixture, with the breast up, cover the pan tightly, and place in a moderate oven. At the end of thirty minutes add a quart of water, or stock, if at hand, and baste the turkey every fifteen minutes with the gravy this will make, sprinkling once with salt and pepper. Allow twenty-five minutes to the pound. During the last half-hour take the cover from the pan, remove the paper and pork from the turkey, and thus permit the meat to brown slightly. When done, lift the turkey from the pan, untruss it, and lay it on a large platter. Strain off the gravy, and use it for the MUSHROOM SAUCE. One pint of strained gravy. I One-quarter pound of fresh mushrooms, oi ( Three-quarters can of canned mushrooms. One-quarter tea-spoonful of pepper. One-half of a baked sour apple. Three table-spoonfuls of butter. Two and a-half table-spoonfuls of flour. One-half table-spoonful of salt. A slight grating of nutmeg. Place the butler in a stew-pan, and when hot and browning, add the flour, and stir well until of a dark brown. Draw the pan back to a cool place, and stir the butter until slightly cooled ; then add the gravy, and stir until it boils. Now add the seasoning, the baked apple and half the mushrooms, and set the sauce where it will gently bubble for an hour. At the end of this time skim off the oil that will have arisen to the top, and strain the sauce into another pan, adding the remainder of the mushrooms and three table-spoonfuls more of the gravy left from braising the turkey. If fresh mushrooms are used, they should be pared, cut in small pieces, and simmered ten minutes in the sauce before serving. When canned mushrooms are used, they should be cooked whole and simmered but five minutes. TO " WARM OVER " TURKEY. Cut the drum-sticks and wings from the body, and take off all the meat remaining on the breast. Also use any pieces that may have remained on the platter when the turkey was first carved. Disjoint the back piece, called the rump, splitting it down the back and cutting each ])iece in two, thus making four pieces of the back. Place MEA TS. 2 I I