Fried Sausages.
Prick the casing with a fork in order to keep it from bursting, put in a frying pan and fry until a light brown, turning frequently.
Stewed Kidney.
Take 1 or 2 kidneys, cut them in half, remove the skin and center fat or core, give each a dust of pepper and salt. Chop finely 1 teaspoonful of onion and parsley, melt a piece of butter the size of a large walnut in a small saucepan, when hot put in the kidneys, the outside down, also the onion. Fry quickly a nice brown, now shake in 2 teaspoons of flour stir it in and let it brown, next pour in not quite a teacup of hot water, stock, stir till it boils.
POULTRY AND GAME
CAUTION:—To roast fowls the fire must be quick and clear. Baste frequently and if you don’t use a double roaster, keep white paper pinned on the breast till it is nearly done.
Take the turkey, draw it and wash it clean and dry with a clean towel. Turkey Dressing. Take 1 loaf of stale bread, free of crust cut into inch cubes and pour over it 1 pint of hot milk, stir it all soft and smooth, then beat an egg light and add to the mixture, season with pepper and salt and poultry seasoning, 1 table spoon of melted butter. Then stuff your turkey with this mixture. Then sew it up and draw legs back close to the body and the wings back against the side so that the breast will stand out prominently. Dust the turkey with salt and pepper and drawn butter, then lay on a grate in the roast pan with down. This permits the juice to run down into the breast and makes it tender and juicy. The oven should be very hot when the turkey is first put in and the heat slightly reduced after the first ¹⁄₂ hour. Cook in the original position for the first hour then turn it over on its back and cook until a light brown, allowing for cooking 15 minutes to a lb.
Roast Duck.
After drawing the duck, wiping out with a clean towel, do not wash them, cut off wings to the second joint. Roast in a very hot oven from 15 to 20 minutes in a baking pan containing a little water, any one of the dressings may be chosen for the filling but I use just the plain dressing and always serve apple sauce with duck.