TURKEY TRUSSED FOR BRAIZING

A jroofl turkey will he recognized by the whiteness of the ilesh and fat. Be- ware of those \\ith long hairs, and whose flesh, on the legs and hack, is of a violet tinge.

PAKTTUDGKS WITH MUSHROOMS. — For a brace of young, well -kept birds prepare from half to three-quarters of a pint of mushroom-buttons. Dissolve over a gentle lire an ounce and a half of butter, throw in the mushrooms with a slight sprinkling of salt and cayenne, simmer them from eight to ten minutes, and turn them with the butter on to a plate; when they are quite cold, put the whole into the bodies of the partridges', sew them up, truss them securely, and roast them on a vertical jack with the heads downwards; or, should an ordinary spit be used, tie them firmly to it, in- stead of passing it through them. Roast them the usual time, and serve them with brown mushroom sauce, or with gravy and bread sauce only. The birds may be trussed like boiled fowls, floured, and lightly browned in butter, half covered with rich brown gravy, and stewed slowly /(>/' thirf*/ minutes; then turned, and simmered for another half hour with the addition of some mushrooms to the gravy; or they may be covered with small mushrooms stewed apart, when they are sent to table.

POTTLTBT, GAME, ETC. 69

crumbs, and a beaten egg should be added to the stuffing of sausage meat.

TUEKEY, STUFFED WITH SAUSAGES AND CHESTNUTS. — Roast what quantity of chestnuts you think necessary, peel them, and pound a part of them to make 11 farce, with the liver, chopped parsley, shallots, a little salt and pepper, a bit of butter, and the yolks of three raw eggs; put \h\sf -tree into the crop, and stuff the body with the whole chestnuts and small sausages, first fried in butter till about half done; cover the turkey with slices of bacon, and put paper over that; then roast it, and serve with a chestnut cullis.

BOILED TURKEY. — Draw your turkey, wash it clean, season it with salt, but no pepper. Make a force-meat of cold veal finely minced, a little grated ham; pepper and salt to the taste; add also a little grated nutmeg and powdered mace. Fill the crop of the turkey with this force-meat, tie or skewer it well. Dredge flour over it, and wrap it in a napkin. Put it in a large pot with plenty of wat-r which has been salted. Let it boil for about two hours, which will cook it sufficiently, unless it be a very large one.

Take it out of the napkin, place it on a large dish, garnish the edges of the dish with double parsley, and serve with a rich oyster sauce in a tureen.

HAKE. — Cut the hare in joints as for a fricassee, and put it in a stew-pan, with a little allspice, three blades of mace, some salt, and whole black pepper, a bunch of parsley, a sprig of lemon- thyme, one of winter savory, four quarts of water, a slice of ham, and four pounds of lean beef, two carrots, and four onions cut down ; let it boil till it be reduced to three quarts; separate the hare, and strain the soup over it, and add a pint of port wine; boil it up before serving.

QUAILS, STEWED — Put a little butter worked up with flour, and a few green onions, into a stew-pan ; when brown, put in some quails, a glass of vvine, the same of stock, parsley, some more small onions, a bay-leaf, and two or three cloves ; stew these till the quails are sufficiently done. Garnish your dish with cock's-combs, artichoke bottoms, fried bread, &c.

BROILED SQUAB — Young pigeons or squabs are the nicest for broiling. Out them down the back, clean them nicely, wash them and dry them on a clean napkin. Have ready a bed of clear coals, heat your gridiron, grease the bars to prevent the pigeons from sticking, and place them over the fire; turn them frequently, and be careful not to let the legs and wings burn. When they are done put them on a dish, season them