Pieces of cold turkey or chicken may be warmed up with a little butter in a frying pan; place it on a warm platter, surround it with pieces of small thick slices of bread or biscuit halved, first dipping them in hot salted water; then place the platter in a warm oven with the door open. Have already made the following gravy to pour over all:-- Into the frying pan put a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boil; then add sufficient flour, wet in a little cold milk or water, to make it the consistency of cream. Season with salt, pepper and add a little of the dark meat chopped very fine. Let the sauce cook a few moments, then pour over the biscuit and fowl. This will be found a really nice dish.
Take twenty-five large fine oysters, and chop them. Mix with them half a pint of grated bread-crumbs, half a handful of chopped parsley, a quarter of a pound of butter, two table-spoonfuls, of cream or rich milk, and the beaten yolks of three eggs. When it is thoroughly mixed, stuff the craw of the turkey with it, and sew up the skin. Then dredge it with flour, put it into a large pot or kettle, and cover it well with cold water. Place it over the fire, and let it boil slowly for half an hour, taking off the scum as it rises. Then remove the pot from over the fire, and set it on hot coals to stew slowly for two hours, or two hours and a half, according to its size, Just before you send it to table, place it again over the fire to get well heated. When you boil a turkey, skewer the liver and gizzard to the sides, under the wings. Send it to table with oyster-sauce in a small tureen. In making the stuffing, you may substitute for the grated bread, chestnuts boiled, peeled, and minced or mashed. Serve up chestnut- sauce, made by peeling some boiled chestnuts and putting them whole into melted butter, Some persons, to make them white, boil their turkeys tied up in a large cloth sprinkled with flour. With a turkey, there should be on the table a ham, or a smoked tongue.
Make a paste of a pound of flour and half a pound of minced suet; and roll it out thin into a square or oblong sheet; trim off the edges so as to make it an even shape. Spread thickly over it some marmalade, or cold stewed fruit, (which must be made very sweet,) either apple, peach, plum, gooseberry or cranberry. Roll up the paste, with the fruit spread on it, into a scroll. Secure each end by putting on nicely a thin round piece rolled out from the trimmings that you cut off the edges of the sheet. Put the pudding into a cloth, and boil it at least three hours. Serve it up hot, and eat it with cream sauce, or with butter and sugar.
Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thoroughly and set it in a cool place--the ice chest. In the meantime prepare a "Mayonnaise dressing," and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thoroughly. Set it in a cool place until ready to serve. Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves, from the heart, cold boiled beets or capers, olives. Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing. Turkey makes a fine salad.
Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made. [Illustration: STIRRING THE CRANBERRY SAUCE.]
