Page:Mrs Beeton's Book of Household Management.djvu/812

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Ingredients.—The remains of cold roast turkey, 1½ ozs. of butter, 1½ ozs. of flour, ¾ of a pint of stock made from bones and trimmings of turkey, salt and pepper, a few drops of liquid caramel.

Method.—Divide the turkey into small neat joints, and put them aside. Put the bones and trimmings into a stewpan with a small onion, a blade of mace, a few peppercorns and a little salt, simmer gently for 2 hours, then strain and use. Melt the butter, stir in the flour, add the stock, and stir until boiling. Let the sauce boil gently for about 10 minutes, in order that the flour may be thoroughly cooked, then season to taste, add the pieces of turkey, draw the stewpan aside, and let it remain for about ½ an hour, where the contents will be kept just below simmering point. Before serving, improve the colour of the sauce by the addition of a few drops of caramel. The dish may be garnished with sippets of toasted bread, or surrounded by a border of mashed potato.

Time.—About 45 minutes after the stock is made. Average Cost, 6d. exclusive of the turkey.

Ingredients.—Turkey poult, butter or fat for basting, gravy (see "Gravies").

Method.—Truss the bird for roasting and cover the breast with 2 or 3 folds of buttered paper. Roast for about 1 hour in front of a clear fire, basting frequently, and serve with good gravy, and, if liked, either fried bacon or boiled ham.

Time.—About 1 hour. Average Cost, 6s. to 7s. 6d. Sufficient for 5 or 6 persons. Seasonable from June to October.