Page:The Boston cooking-school cook book (1910).djvu/308

 *bone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close to body. With knife pull back leg and disjoint from body. Then cut off wing. Remove 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 remainder may be left in better condition for second serving.

Roast Goose with Potato Stuffing

Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). 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.

Potato Stuffing

2 cups hot mashed potato 1-1/4 cups soft stale bread crumbs 1/4 cup finely chopped fat salt pork 1 finely chopped onion 1/3 cup butter 1 egg 1-1/2 teaspoons salt 1 teaspoon sage

Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.

Goose Stuffing (Chestnut)

1/2 tablespoon finely chopped shallot 3 tablespoons butter 1/4 lb. sausage meat 12 canned mushrooms, finely chopped 1 cup chestnut purée 1/3 cup stale bread crumbs 1/2 tablespoon finely chopped parsley 24 French chestnuts cooked and left whole Salt and pepper

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