Читать книгу The New Galt Cook Book - Various - Страница 90

Table of Contents

Chop as fine as possible the raw flesh of a chicken weighing four pounds, one pound of veal, a pint of oysters and half a pound of clear pork. Mix in a small cup of cracker crumbs, two eggs and one cup of stock, two heaping teaspoonfuls of salt, a saltspoonful of pepper, a teaspoonful of summer savory, one of sweet marjoram, one of thyme, half a spoonful of sage, and two teaspoonfuls of onion juice. A very handsome way of serving turkey, if eaten cold, is to drop a few tablespoonfuls of currant or cranberry jelly over it at small distances and in the dish round it, then make a quantity of jelly seasoned with wine, lemon, cinnamon, etc., lay the turkey in the dish in which it has to go to the table and set it under the jelly, let the jelly drip on it so as to form a transparent coating all over it. Take the back of a spoon and make the jelly smooth, allow it to congeal on the turkey. Large fowls may be boned and stuffed in the same way; also a roasted pig.