Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in different ways. _In Vinaigrette._--Cut the flesh in slices and serve them with a _vinaigrette_. It is not understood here for a boned turkey, which is always eaten cold, but either a roasted, baked, stewed, or stuffed turkey. _In Croquettes._--Proceed in every particular as for chicken _croquettes_. _In Salad._--A salad of turkey is made also exactly the same as a salad of chicken, with cold meat. It is covered with a Mayonnaise-sauce and decorated in the same way. Besides the above ways of preparing cold turkey, it may also be prepared as directed for cold chicken in general. A caponed turkey is prepared as a caponed chicken, boiled or with rice; and also like a turkey, as described in the above receipts. They are generally larger, fatter, and more tender and juicy than others. They are very much appreciated here, and every year more and more are supplied, and, as in Europe, the greater the supply the better the quality. There is a ready market for caponed turkeys in all the large cities of the United States, and they command a high price. DUCKS. Ducks and ducklings, tame and wild, are prepared alike. To be good, a duck must be fat, be it a _canvasback_, _gadwell_, _black-duck_, _garganey_, _poachard_, _wood-duck_, _pintail_, _shoveller_, _spirit-duck_, _summer-duck_, _teal_, _widgeon_, _shelldrake_, or any other. _How to select._--A young duck has the lower part of the legs soft, and the skin between the claws soft also; you will also know if it is young by taking hold of it by the bill (the under bill only), if it breaks or bends, the duck is young. If the breast of the duck is hard and thick, it is fresh enough. _How to prepare._--A duck is cleaned and prepared as directed for poultry. _Roasted._--Clean, prepare, and truss the duck as a chicken, with the exception that the rump is pushed inside; the duck being much longer than a chicken, it is more sightly when so trussed. Place inside of the duck two sage-leaves, two bay-leaves, and two sprigs of thyme, and leave it thus in a cool