When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accompaniment to roast pork or roast goose.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good. With roast mutton: currant jelly, caper sauce. With boiled mutton: onion sauce, caper sauce. With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. With roast lamb: mint sauce. With roast turkey: cranberry sauce, currant jelly. With boiled turkey: oyster sauce. With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly warmed with port wine. With roast goose: apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: stewed gooseberries. With boiled blue fish: white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon: green peas, cream sauce. Pickles are good with all roast meats, and in fact are suitable accompaniments to all kinds of meats in general. Spinach is the proper accompaniment to veal; green peas to lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment.
Make a force-meat of grated bread-crumbs, minced suet, sweet marjoram, grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of egg. You may add some grated cold ham. Light some writing paper, and singe the hairs from the skin of the turkey. Reserve the neck, liver, and gizzard for the gravy. Stuff the craw of the turkey with the force-meat, of which there should be enough made to form into balls for frying, laying them round the turkey when it is dished. Dredge it with flour, and roast it before a clear brisk fire, basting it with cold lard. Towards the last, set the turkey nearer to the fire, dredge it again very lightly with flour, and baste it with butter. It will require, according to its size, from two to three hours roasting. Make the gravy of the giblets cut in pieces, seasoned, and stewed for two hours in a very little water; thicken it with a spoonful of browned flour, and stir into it the gravy from the dripping-pan, having first skimmed off the fat. A turkey should be accompanied by ham or tongue. Serve up with it mushroom-sauce. Have stewed cranberries on the table to eat with it. Do not help any one to the legs, or drum-sticks as they are called. Turkeys are sometimes stuffed entirely with sausage-meat. Small cakes of this meat should then be fried, and laid round it. To bone a turkey, you must begin with a very sharp knife at the top of the wings, and scrape the flesh loose from the bone without dividing or cutting it to pieces. If done carefully and dexterously, the whole mass of flesh may be separated from the bone, so that you can take hold of the head and draw out the entire skeleton at once. A large quantity of force-meat having been prepared, stuff it hard into the turkey, restoring it by doing so to its natural form, filling out the body, breast, wings and legs, so as to resemble their original shape when the bones were in. Roast or bake it; pouring a glass of port wine into the gravy. A boned turkey is frequently served up cold, covered with lumps of currant jelly; slices of which are laid round the dish. Any sort of poultry or game may be boned and stuffed in the same manner, A cold turkey that has not been boned is sometimes sent to table larded all over the breast with slips of fat bacon, drawn through the flesh with a larding needle, and arranged in regular form.
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.
Prepare as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not till the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled piece of salt pork, and serve at table a thin slice to each plate. Some prefer bacon or ham instead of pork. Some roll the turkey in a cloth dipped in flour. If the liquor is to be used afterwards for soup, the cloth imparts an unpleasant flavor. The liquor can be saved and made into a nice soup for the next day's dinner, by adding the same seasoning as for chicken soup.
