Page:The Boston cooking-school cook book.djvu/308

256 bone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close te body. With knife pull back leg and disjoint from body. — Then cut off wing. Kemove leg and wing from other side. Separate second joints from drum-sticks and divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of backbone may be found two small, oyster-shaped pieces of dark meat, which are dainty tidbits. Chicken and fowl are carved in the same way. For a small family carve but one side of a turkey, that re- mainder may be left in better condition for second serving.

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside con- tents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce.

2 cups hot mashed potato 14 cup butter 114 cups soit stale bread crumbs lege 14 cup finely chopped fat salt pork § 114 teaspoons salt 1 finely chopped onion 1 teaspoon sage Add to potato, bread crumbs, butter, egg, satt, and sage; then add pork and onion. :

t tablespoon finely chopped 1 cup chestnut. purée shallot l4 cup stale bread crumbs 3 tablespoons butter lg tablespoon finely chopped 14 lb. sausage meat parsley 12 canned mushrooms, finely 24 French chestnuts cooked chopped and left whole Salt ana pepper

Cook shallot with * itter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut purée,