Page:The Boston cooking-school cook book (1910).djvu/307

 Chestnut Stuffing

3 cups French chestnuts 1/2 cup butter 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup cream 1 cup cracker crumbs

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.

Oyster Stuffing

3 cups stale bread crumbs 1/2 cup melted butter Salt and pepper Few drops onion juice 1 pint oysters

Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.

Turkey Stuffing (Swedish Style)

2 cups stale bread crumbs 2/3 cup melted butter 1/2 cup raisins, seeded and cut in pieces 1/2 cup English walnut meats, broken in pieces Salt and pepper Sage

Mix ingredients in the order given.

Gravy

Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.

Chestnut Gravy

To two cups thin Turkey Gravy add three-fourths cup cooked and mashed chesnuts.

To Carve Turkey

Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork across breast