For Snowdrift Cake, please refer to Breakfast, Luncheon and Tea, page 340.
Second Week. Monday.
Brown Giblet Soup.
Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour.
Chop the gizzard fine, pound the liver. Make what is called technically a roux, by putting two tablespoonfuls of butter into a saucepan, and when it bubbles, stirring in a teaspoonful of browned flour, and continuing to stir until they are well mixed and smooth. Add, spoonful by spoonful, half a cup of boiling soup, then the pounded liver; the gizzard, juice of half a lemon, and half a glass of brown sherry. Stir all this into the soup, and boil up once. Have in the tureen the yolks of four hard-boiled eggs, each quartered with a keen knife, and pour the soup upon them.
Minced Turkey and Eggs.
Cut all the meat from the skeleton of the turkey. Put the bones, sinews, skin, and stuffing into a pot with three quarts of cold water. Set at the back of the range and let it simmer down to two quarts. Season, and set away in your stock-pot.
Divide the meat intended for to-day into inch long pieces, tearing rather than cutting it. Heat the skimmed gravy; add as much drawn butter; two beaten eggs; pepper and salt; put in the minced turkey; set back over the fire, and stir until very hot. Cover the bottom of a pudding-dish with fine crumbs; pour in the mixture; strew crumbs on top, and bake to a light brown in a quick oven. Serve in the bake-dish.