English Housewifry. Elizabeth Moxon

English Housewifry - Elizabeth  Moxon


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in milk and wrap them in it, which will make them white; you must boil them in milk and water, with a little salt; half an hour or less will boil them.

      To make Sauce for the CHICKENS.

      Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour. Let your sauce be no thicker than cream, which pour upon your chickens. Garnish your dish with sippets, mushrooms, and slices of lemon.

      They are proper for a side-dish or a top-dish either at noon or night.

      62. How to boil a TURKEY.

      When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing.

      How to make the Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, a little lemon-peel, part of the liver, a spoonful or two of cream, with nutmeg, pepper, salt, and two eggs, mix all together, and stuff your turkey with part of the stuffing, (the rest you may either boil or fry to lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour will boil it.

      How to make Sauce for the Turkey. Take a little small white gravy, a pint of oysters, two or three spoonfuls of cream, a little juice of lemon, and salt to your taste, thicken it up with flour and butter, then pour it over your turkey, and serve it up; lay round your turkey fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, mushrooms, and slices of lemon.

      63. How to make another Sauce for a Turkey.

      Take a little strong white gravy, with some of the whitest sellery you can get, cut it about an inch long, boil it whilst it be tender, and put it into the gravy, with two anchovies, a little lemon-peel shred, two or three spoonfuls of cream, a little shred mace, and a spoonful of white wine; thicken it up with flour and butter; if you dislike the sellery you may put in the liver as you did for chickens.

      64. How to roast a TURKEY.

      Take a turkey, dress and truss it, then take down the breast-bone. To make Stuffing for the Breast. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your taste, a little shred parsley, a spoonful or two of cream, and two eggs. Put her on a spit and roast her before a slow fire; you may lard your turkey with fat bacon; if the turkey be young, an hour and a quarter will roast it. For the sauce, take a little white gravy, an onion, a few bread-crumbs, and a little whole pepper, let them boil well together, put to them a little flour and a lump of butter, which pour upon the turkey; you may lay round your turkey forc'd-meat-balls.

      Garnish your dish with slices of lemon.

      65. To make a rich TURKEY PIE.

      Take a young turkey and bone her, only leave in the thigh bones and short pinions; take a large fowl and bone it, a little shred mace, nutmeg, pepper and salt, and season the turkey and fowl in the inside; lay the fowl in the inside of the low part of the turkey, and stuff the breast with a little white stuffing, (the same white stuffing as you made for the boiled turkey,) take a deep dish, lay a paste over it, and leave no paste in the bottom; lay in the turkey, and lay round it a few forc'd-meat-balls, put in half a pound of butter, and a jill of water, then close up the pie, an hour and a half will bake it; when it comes from the oven take off the lid, put in a pint of stew'd oysters, and the yolks of six or eight eggs, lay them at an equal distance round the turkey; you must not stew your oysters in gravy but in water, and pour them upon your turkey's breast; lay round six or eight artichoke-bottoms fry'd, so serve it up without the lid; you must take the fat out of the pie before you put in the oysters.

      66. To make a TURKEY A-la-Daube.

      Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. Garnish your dish with pickled mushrooms, and slices of lemon.

      This is a proper dish for a remove.

      67. POTTED TURKEY.

      Take a turkey, bone her as you did for the pie, and season it very well in the inside and outside with mace, nutmeg, pepper and salt, then put it into a pot that you design to keep it in, put over it a pound of butter, when it is baked draw from it the gravy, and take off the fat, then squeeze it down very tight in the pot; and to keep it down lay upon it a weight; when it's cold take part of the butter that came from it, and clarify a little more with it to cover your turkey, and keep it in a cool place for use; you may put a fowl in the belly if you please.

      Ducks or geese are potted the same way.

      68. How to jugg PIGEONS.

      Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. To make the Stuffing. Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half a pound of butter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms and slices of lemon.

      This is proper for a side dish.

      69. MIRRANADED PIGEONS.

      Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish some puff-paste not over thin, and send them to the oven; about half an hour will bake them.

      This is proper at noon for a side-dish.

      70. To stew PIGEONS.

      Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon. Garnish your dish with crisp parsley and lemon.

      71. To broil PIGEONS whole.

      Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce. Garnish your dish with crisp parsley.

      72. Boiled PIGEONS with fricassy Sauce.

      Take your pigeons, and when you have drawn and truss'd them up, break the breast bone, and lay them in milk and water to make them white,


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