Margaret Brown's French Cookery Book

pan and make the gravy with the essence. Make potato croquettes and set all around the dish. No. 27. BONED TURKEY. Split the turkey down the back, clear the back of meat, then take all the meat off the wings without breaking the skin, then from the side of the breast, afterwards from the thighs and legs. We have now taken all the meat off in one piece, leaving only the carcass of bones. Now take 2 pounds veal-cutlet, or large-sized chicken, or sausage-meat, 1/4 pound ham, a half-sized can truffles peeled and sliced in half, a can of mushrooms sliced in half, 1 large stalk celery, 1 teaspoonful thyme, a half of a small onion, a bunch of parsley; chop fine, except the truffles and mushrooms; season with pepper and salt to taste. Take all the dressing together and put it in the meat (which is all in one piece) taken off the turkey; sew the back up; then sew this in a bag, and boil gently. A small-sized turkey will take 2-1/2 hours; a large-sized, 3 hours. Place the carcass in 1/2 gallon of water and let boil till water is reduced to 3 pints; put in it pepper and salt and a small piece of onion; then take off and strain. Melt 1 box of gelatine in a cupful of water. When melted, put in the cool soup, with the whites of 2 beaten eggs and 2 egg shells. Put it on the fire and stir till it boils. Let boil 10 minutes, then strain through a flannel bag. Take a small mould of jelly, garnish with eggs, parsley, beets, and carrots, putting the jelly alternately between each till mould is filled. When the turkey is done put it in a close pan and press it. After getting perfectly cool, jelly with cool jelly, just cool enough to spread until the turkey is entirely covered. Put the garnishing moulds on the breast of turkey. Garnish dish with watercress, beets, and carrots. No. 28. CUSTARD FRITTERS. Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of