[50]

BOILED TURKEY.

But man, cursed man, on turkeys preys, And Christmas shortens all our days. Sometimes with oysters we combine, Sometimes assist the savory chine. From the low peasant to the lord, The turkey smokes on every board. Gay.

Gay.

Make a stuffing of bread, salt, pepper, nutmeg, lemon-peel, a few oysters, a bit of butter, some suet, and an egg; put this into the crop, fasten up the skin, and boil the turkey in a floured cloth to make it very white. Have ready some oyster sauce made rich with butter, a little cream, and a spoonful of soy, and serve over the turkey.

DEVILLED TURKEY.

And something’s here with name uncivil, For our cook christens it “A Devil,” “A Devil, in any shape, sweet maid, A parson fears not,” Syntax said; “I’ll make him minced meat; ’tis my trade.”

Take cold roast turkey legs, score them well, season them with salt and plenty of cayenne pepper and mustard, then broil them. Serve them hot.

[51]

[51]

CAPON.

In good roast beef my landlord sticks his knife, The capon fat delights his dainty wife. Gay.

Gay.

Take a quart of white wine, season the capon with salt, cloves, and whole pepper, a few shallots, and then put the capon in an earthen pan; you must take care it has not room to shake; it must be covered close, and done over a slow charcoal fire.

CHICKEN CROQUETTES.

Gargilius, sleek, voluptuous lord, A hundred dainties smoke upon his board; Earth, air, and ocean ransack’d for the feast, In masquerade of foreign olios dress’d. Warton.

Warton.

Reduce two spoonfuls of veloute or sauce tournée, and add to the yolks of four eggs; put to this the white meat of a chicken, minced very small, and well mixed with the sauce; take it out, and roll it into balls, about the size of a walnut; roll them in breadcrumbs, giving them an elongated form; then beat them in some well-beaten egg; bread them again, 

 Prev. P 25/78 next