* * * * *
TO MAKE SAUCE FOR A TURKEY.
Cut the crumb of a loaf of bread in thin slices, and put it in cold
water with a few pepper corns, a little salt and onion--then boil it
till the bread is quite soft, beat it well, put in a quarter of a pound
of butter, two spoonsful of thick cream, and put it in the dish with the
turkey.
* * * * *
TO BOIL FOWLS.
Dust the fowls well with flour, put them in a kettle of cold water,
cover it close, set it on the fire; when the scum begins to rise, take
it off, let them boil very slowly for twenty minutes, then take them
off, cover them close, and the heat of the water will stew them enough
in half an hour; it keeps the skin whole, and they will be both whiter
and plumper than if they had boiled fast; when you take them up, drain
them, and pour over them white sauce or melted butter.
* * * * *
TO MAKE WHITE SAUCE FOR FOWLS.
Take a scrag of veal, the necks of fowls, or any bits of mutton or veal
you have; put them in a sauce pan with a blade or two of mace, a few
black pepper corns, one anchovy, a head of celery, a bunch of sweet
herbs, a slice of the end of a lemon; put in a quart of water, cover it
close, let it boil till it is reduced to half a pint, strain it, and
thicken it with a quarter of a pound of butter mixed with flour, boil it
five or six minutes, put in two spoonsful of pickled mushrooms, mix the
yelks of two eggs with a tea cup full of good cream and a little
nutmeg--put it in the sauce, keep shaking it over the fire, but don't
let it boil.
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