Remarks: The leavings may be utilized in many ways. Turkey ragout in shells, see [No. 8] for Chicken ragout in shells; Turkey croquettes, see [No. 31]. or [No. 30], Chapter 3, Veal and veal sweetbread croquettes; Turkey pie, see [No. 6], Chicken pie. The bones make a good soup.
No. 19—ROASTED AND STUFFED TURKEY.
Quantity for 10–15 Persons.
The Stuffing.
- 3 soaked rolls
- Chopped liver, heart and gizzard
- Salt, pepper
- 2 tbsps. of butter
- 1 tbsp. of chopped parsley
- 1 tsp. of lemon juice
Preparation: Mix these ingredients well, stuff the turkey with the mixture and roast as directed in [No. 18]. Prepare the gravy the same as in No. 18.
The Goose.
The young goose or gosling has a soft gullet, a pale yellow bill and feet with pointed claws. The bill and feet of old geese are reddish yellow. The color of the skin must be white, not purple or blue.
The time for fat geese is from October to January.
No. 20—ROASTED YOUNG GOOSE.