ROAST TURKEY OR CHICKEN

Having picked and drawn the fowls, wash them well in two or three waters; wipe them dry; dredge them with a little flour inside and out, and a little pepper and salt; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from two to three hours; baste them fre- quently while roasting ; stew the giblets in a saucepan ; just before serving, chop the giblets fine; after taking up the chicken, and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl; thicken with a little flour, which has been pre- viously wet with the water, boil up, and serve in a gravy dish. Roast chickens and turkey should be accom- panied with jellies or cranberry sauce.

DRESSING FOR TURKEY OR CHICKEN,

One pint of soaked bread, two tablespoonfuls of sage, two tablespoonfuls of summer savory, two teaspoonfuls, of sal‘. .wo teaspoonfuls pepper, butter size of an egg, Moisten with a very little water, and add a few oysters with a little of the liquor, if you please. The best author-

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ANIMAL FOOD. 93

ities say the dressing is the finest when it crumbles as the fowl is cut. BOILED CHICKENS.

Clean, wash, and stuff as for roasting. Baste a white cloth around each, and put into a pot with enough boil- ing water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water; but this is a proof that the meat will be more nutritious and better flavoured. Stew very slowly, for the first half hour especialiy. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. (See Sauces.)

SAUCE FOR ROAST TURKEY OR CHICKEN,

One pint milk, one cup bread-crumbs (very fine), one onion sliced, a pinch of mace, pepper and salt to taste, three tablespoonfuls butter. Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg- whip, add the seasoning and butter; stir in well, boil up once, and serve in a tureen. If it is too thick, add boil- ing water and more butter. This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce.

TO ROAST A GOOSE,

Having drawn and singed the goose, wipe out the inside witly a clean white cloth, and sprinkle in some pepper and salt. Make a stuffing of four good-sized onions, miiced fine, and half theif quantity of green sage leaves, minced also, a large teacupful of grated bread crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs, with a little pepper and salt. Mix the whole together and incorporate them

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94 THE BREADMAKER’S COOKING LESSONS.

well. Put the stuffing into the goose, and press it in hard, but do not entirely fill up the cavity, as the mix- ture will swell in cooking. Tie the goose securely round with a greased or wetted string, and paper the breast to prevent its scorching. The fire must be brisk and well kept up. It will require from two hours to two and a half to roast. Baste it at first with a little salt and water, and then with itsown gravy. Take off the paper when the goose is half done, and dredge it with a little flour toward the last. Having parboiled the liver and the heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little brown flour. Send apple sauce to table with the goose, also mashed potatoes, It is well to parboil a goose before roasting, as it makes it more delicate, especially if the bird is not very young. An old goose is very tough and not fit for roasting. CHICKEN PIE,

Stew chickens until tender ; line the sides of a deep pie dish with nice pastry; put in the chicken, and the water in which it has boiled (which should be but half a pint) ; season with a large piece of butter, salt and pepper, and then cover loosely with crust. While this is baking, have ready a quart can of fine oysters ; put on the fire a pint of rich milk (or the liquor of the oysters will do) ; let it come to a boil; thicken with a little flour, and season with butter, pepper and salt ; pour this over the oysters boiling hot, and about fifteen minutes before the pie is done, lift the crust and pour the oystérs and ali into the pie; then return to the oven to finish.

FRIED CHICKEN,

Clean, wash, and cut to pieces a couple of spring chickens. Have ready in a frying-pan enough boiling lard or dripping to cover them well, Dip each piece in beaten egg when you have salted it, then in cracker.

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ANIMAL FOOD. 95

crumbs, and fry until brown. If the chicken is large, steam it before frying. When you have taken out the meat, throw into the hot fat a dozen sprigs of parsley, and let them remain a minute—just long enough to crisp, but not to dry them. Garnish the chicken by strewing these over it.