English Housewifery Part 4

64. _How to roast a_ TURKEY.

Take a turkey, dress and truss it, then take down the breast-bone. _To make Stuffing for the Breast_. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your taste, a little shred parsley, a spoonful or two of cream, and two eggs. Put her on a spit and roast her before a slow fire; you may lard your turkey with fat bacon; if the turkey be young, an hour and a quarter will roast it. For the sauce, take a little white gravy, an onion, a few bread-crumbs, and a little whole pepper, let them boil well together, put to them a little flour and a lump of b.u.t.ter, which pour upon the turkey; you may lay round your turkey forc'd-meat-b.a.l.l.s.

Garnish your dish with slices of lemon.

65. _To make a rich_ TURKEY PIE.

Take a young turkey and bone her, only leave in the thigh bones and short pinions; take a large fowl and bone it, a little shred mace, nutmeg, pepper and salt, and season the turkey and fowl in the inside; lay the fowl in the inside of the low part of the turkey, and stuff the breast with a little white stuffing, (the same white stuffing as you made for the boiled turkey,) take a deep dish, lay a paste over it, and leave no paste in the bottom; lay in the turkey, and lay round it a few forc'd-meat-b.a.l.l.s, put in half a pound of b.u.t.ter, and a jill of water, then close up the pie, an hour and a half will bake it; when it comes from the oven take off the lid, put in a pint of stew'd oysters, and the yolks of six or eight eggs, lay them at an equal distance round the turkey; you must not stew your oysters in gravy but in water, and pour them upon your turkey's breast; lay round six or eight artichoke-bottoms fry'd, so serve it up without the lid; you must take the fat out of the pie before you put in the oysters.

66. _To make a_ TURKEY _A-la-Daube_.

Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-b.a.l.l.s, and a little crisp bacon.

Garnish your dish with pickled mushrooms, and slices of lemon.

This is a proper dish for a remove.

67. POTTED TURKEY.

Take a turkey, bone her as you did for the pie, and season it very well in the inside and outside with mace, nutmeg, pepper and salt, then put it into a pot that you design to keep it in, put over it a pound of b.u.t.ter, when it is baked draw from it the gravy, and take off the fat, then squeeze it down very tight in the pot; and to keep it down lay upon it a weight; when it's cold take part of the b.u.t.ter that came from it, and clarify a little more with it to cover your turkey, and keep it in a cool place for use; you may put a fowl in the belly if you please.

Ducks or geese are potted the same way.

68. _How to jugg_ PIGEONS.

Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. _To make the Stuffing_. Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half a pound of b.u.t.ter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and b.u.t.ter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms and slices of lemon.

This is proper for a side dish.

69. MIRRANADED PIGEONS.

Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of b.u.t.ter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them.

This is proper at noon for a side-dish.

70. _To stew_ PIGEONS.

Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in b.u.t.ter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-b.a.l.l.s and crisp bacon.

Garnish your dish with crisp parsley and lemon.

71. _To broil_ PIGEONS _whole_.

Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce. Garnish your dish with crisp parsley.

72. _Boiled_ PIGEONS _with frica.s.sy Sauce_.

Take your pigeons, and when you have drawn and truss'd them up, break the breast bone, and lay them in milk and water to make them white, tie them in a cloth and boil them in milk and water; when you dish them up put to them white frica.s.sy sauce, only adding a few shred mushrooms.

Garnish with crisp parsley and sippets.

73. _To Pot_ PIGEONS.

Take your pigeons and skewer them with their feet cross over the breast, to stand up; season them with pepper and salt, and roast them; so put them into your pot, setting the feet up; when they are cold cover them up with clarified b.u.t.ter.

74. _To stew_ PALLETS.

Take three or four large beast pallets and boil them very tender, blanch and cut them in long pieces the length of your finger, then in small bits the cross way; shake them up with a little good gravy and a lump of b.u.t.ter; season them with a little nutmeg and salt, put in a spoonful of white wine, and thicken it with the yolks of eggs as you do, a white frica.s.sy.

75. _To make a Frica.s.sy of_ PIG'S EARS.

Take three or four pig's ears as large as you would have your dish in bigness, clean and boil them very tender, cut them in small pieces the length of your finger, and fry them with b.u.t.ter till they be brown; so put them into a stew-pan with a little brown gravy, a lump of b.u.t.ter, a spoonful of vinegar, and a little mustard and salt, thicken'd with flour; take two or three pig's feet and boil them very tender, fit for eating, then cut them in two and take out the large bones, dip them in egg, and strew over them a few bread-crumbs, season them with pepper and salt; you may either fry or broil them, and lay them in the middle of your dish with the pig's ears.

They are proper for a side-dish.

76. _To make a Frica.s.sy of_ TRIPES.

Take the whitest seam tripes you can get and cut them in long pieces, put them into a stew-pan with a little good gravy, a few bread-crumbs, a lump of b.u.t.ter, a little vinegar to your taste, and a little mustard if you like it; shake it up altogether with a little shred parsley.

Garnish your dish with sippets.

This is proper for a side-dish.

77. _To make a Frica.s.sy of_ VEAL-SWEET-BREADS.

Take five or six veal-sweet-breads, according as you would have your dish in bigness, and boil them in water, cut them in thin slices the length-way, dip them in egg, season them with pepper and salt, fry them a light brown; then put them into a stew-pan with a little brown gravy, a spoonful of white wine or juice of lemon, whether you please; thicken it up with flour and b.u.t.ter; and serve it up. Garnish your dish with crisp parsley.

78. _To make a white Frica.s.sy of_ TRIPES, _to eat like_ CHICKENS.

Take the whitest and the thickest seam tripe you can get, cut the white part in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine; take the yolks of two or three eggs and beat them very well, put to them a little thick cream, shred parsley, and two or three chives if you have any; shake altogether over the stove while it be as thick as cream, but don't let it boil for fear it curdle. Garnish your dish with sippets, slic'd lemon or mushrooms, and serve it up.

79. _To make a brown Frica.s.sy of_ EGGS.

Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the sh.e.l.l, fry them in b.u.t.ter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of b.u.t.ter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them. Garnish your dish with crisp parsley.

This is proper for a side-dish in lent or any other time.