The Myrtle Reed Cook Book Part 62

ROAST DUCK

Rub a prepared and cleaned duck with b.u.t.ter, dredge with flour, season with salt and pepper, and roast, covered, in a hot oven. Make a gravy of the drippings, adding stoned olives to it, and surround the duck with a border of green peas.

_GOOSE_

ROAST GOOSE

Parboil for two hours, drain, and stuff with seasoned mashed potatoes.

Roast in a covered roaster with two cupfuls of water in the pan. When done pour off the surplus fat, add enough water or stock to make the amount of gravy required, thicken with browned flour and a little b.u.t.ter cooked together, and season to taste.

_TURKEY_

JELLIED TURKEY

Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer for two hours, and strain through cheese-cloth. There should be two cupfuls of the liquid. Add one package of gelatine that has been soaked and dissolved, and season with salt, pepper, grated onion, lemon-juice, and kitchen bouquet. Dip individual moulds in cold water, and put a slice of hard-boiled egg or pickled beet into the bottom of each one.

Put in a little of the jelly, and let harden. Fill the moulds nearly to the brim with the minced and seasoned turkey, cover with the jelly, and set away to cool. Serve with mayonnaise.

ROAST TURKEY STUFFED WITH CHESTNUTS

Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a paste with melted b.u.t.ter, seasoning with salt and pepper, and stuff the turkey loosely. Roast as usual, in covered roaster and serve with Cranberry Sauce.

ROAST TURKEY STUFFED WITH OYSTERS

Make a stuffing of equal parts of bread and cracker crumbs rolled fine. Season highly with salt, pepper, and melted b.u.t.ter, and add a pint of raw oysters with their liquor. Add also two eggs well-beaten.

Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn over when brown on top. Make a gravy with the drippings, using browned flour to thicken.

TURKEY CROQUETTES

Chop cold cooked turkey fine, season to taste, and mix with very thick Cream Sauce. Season with salt, pepper, celery salt, and curry powder.

When cool and stiff shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

ESCALLOPED TURKEY

Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a b.u.t.tered baking-dish in alternate layers with seasoned crumbs, having crumbs and dots of b.u.t.ter on top. Add also any bits of stuffing that may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.

ESCALLOPED TURKEY AND SAUSAGE

b.u.t.ter a baking-dish, and fill it with alternate layers of cold cooked minced turkey and sausage. Fill the dish with stock or gravy to moisten, cover thickly with crumbs, and pour over half a cupful or more of cream or milk with which a well-beaten egg has been mixed.

Season with pepper and salt, dot with b.u.t.ter, and bake covered.

Sprinkle with minced parsley before serving.

ESCALLOPED TURKEY AND OYSTERS

Reheat cold cooked turkey, cut fine, in a Cream Sauce, seasoning with salt, pepper, and grated nutmeg. Put into a b.u.t.tered baking-dish with alternate layers of drained oysters and seasoned crumbs and dots of b.u.t.ter, and brown in the oven.

TURKEY LOAF

Chop fine the meat of a cold turkey, and to each cupful add one-third of a cupful of cracker crumbs and one egg. Mix thoroughly and add enough of the stuffing to season. Shape into a loaf, roll in cracker crumbs, dot with b.u.t.ter, and bake for half an hour.

_PIGEON_

PIGEON PIE

Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a little b.u.t.ter to season. Put into a deep baking-dish and strain over them the liquid in which they were cooked. Add one cupful of cream, one tablespoonful of b.u.t.ter, two tablespoonfuls of bread crumbs, one tablespoonful of minced parsley, and a pinch each of thyme and salt.

Cover the pie with a rich crust, bake, and serve either hot or cold.

BROILED SQUABS WITH BACON

Clean the birds and split without detaching. Dip in seasoned oil, broil, and serve on toast. Pour over melted b.u.t.ter, seasoned with lemon-juice and minced parsley, and garnish with slices of fried bacon.

TWENTY WAYS TO COOK POTATOES

BOILED POTATOES

Peel potatoes of uniform size and soak for half an hour in cold water.

Cover with boiling salted water and cook until tender but not broken.

Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, without peeling, let them stand in cold salted water for half an hour before cooking. Season with salt, pepper, and b.u.t.ter if desired.

Minced chives or parsley may be added.

POTATO b.a.l.l.s

Season a pint of hot mashed potatoes with salt, pepper, celery salt, minced parsley, and b.u.t.ter. Add a little onion-juice if desired or a beaten yolk. Moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used. Shape into smooth round b.a.l.l.s, brush with the remainder of the egg, and bake on a b.u.t.tered tin until brown. Or, dip in egg and crumbs and fry in deep fat. The celery salt may be omitted.