American Cookery | Page 7

up with boiled
onions and cramberry-sauce, mangoes, pickles or celery.

2. Others omit the sweet herbs, and add parsley done with potatoes.
3. Boil and mash 3 pints potatoes, wet them with butter, add sweet
herbs, pepper, salt, fill and roast as above.
_To stuff and roast a Goslin._
Boil the inwards tender, chop them fine, put double quantity of grated
bread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2 eggs
moulded into the stuffing, parboil 4 onions and chop them into the
stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of Water Fowl, which
requires onion sauce.
_To smother a Fowl in Oysters._
Fill the bird with dry Oysters, and sew up and boil in water just
sufficient to cover the bird, salt and season to your taste--when done
tender, put into a deep dish and pour over it a pint of stewed oysters,
well buttered and peppered, garnish a turkey with sprigs of parsley or
leaves of cellery: a fowl is best with a parsley sauce.
_To stuff a Leg of Veal._
Take one pound of veal, half pound pork (salted,) one pound grated
bread, chop all very fine, with a handful of green parsley, pepper it, add
3 ounces butter and 3 eggs, (and sweet herbs if you like them,) cut the
leg round like a ham and stab it full of holes, and fill in all the stuffing;
then salt and pepper the leg and dust on some flour; if baked in an oven,
put into a sauce pan with a little water, if potted, lay some scewers at
the bottom of the pot, put in a little water and lay the leg on the scewers,
with a gentle fire render it tender, (frequently adding water,) when done
take out the leg, put butter in the pot and brown the leg, the gravy in a
separate vessel must be thickened and buttered and a spoonful of
ketchup added.
_To stuff a leg of Pork to bake or roast._

Corn the leg 48 hours and stuff with sausage meat and bake in a hot
oven two hours and an half or roast.
_To alamode a round of Beef._
To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hours
after stuff it with the following: one and half pound beef, one pound
salt pork, two pound grated bread, chop all fine and rub in half pound
butter, salt, pepper and cayenne, summer savory, thyme; lay it on
scewers in a large pot, over 3 pints hot water (which it must
occasionally be supplied with,) the steam of which in 4 or 5 hours will
render the round tender if over a moderate fire; when tender, take away
the gravy and thicken with flour and butter, and boil, brown the round
with butter and flour, adding ketchup and wine to your taste.
To alamode a round.
Take fat pork cut in slices or mince, season it with pepper, salt, sweet
marjoram and thyme, cloves, mace and nutmeg, make holes in the beef
and stuff it the night before cooked; put some bones across the bottom
of the pot to keep from burning, put in one quart Claret wine, one quart
water and one onion; lay the round on the bones, cover close and stop it
round the top with dough; hang on in the morning and stew gently two
hours; turn it, and stop tight and stew two hours more; when done
tender, grate a crust of bread on the top and brown it before the fire;
scum the gravy and serve in a butter boat, serve it with the residue of
the gravy in the dish.
To Dress a Turtle.
Fill a boiler or kettle, with a quantity of water sufficient to scald the
callapach and Callapee, the fins, &c. and about 9 o'clock hang up your
Turtle by the hind fins, cut of the head and save the blood, take a sharp
pointed knife and separate the callapach from the callapee, or the back
from the belly part, down to the shoulders, so as to come at the entrails
which take out, and clean them, as you would those of any other animal,
and throw them into a tub of clean water, taking great care not to break
the gall, but to cut it off from the liver and throw it away, then separate

each distinctly and put the guts into another vessel, open them with a
small pen-knife end to end, wash them clean, and draw them through a
woolen cloth, in warm water, to clear away the slime and then put them
in clean cold water till they are used with the other part of the entrails,
which must be cut