Goose or Turkey

Evening Post, Volume CXII, Issue 149, 21 December 1926, Page 23

Goose or Turkey

Methods of ■Stuffing and Larding.

"To each his taste" is very appropriate to the stuffing used with either turkey or goose. Whatever the choice, see, however, that the force is nicely seasoned, and well made. Any breadcrumbs that are used should be from stale bread and be finely crumbed, so that there is no chance of scraps i of bread being encountered. For roast turkey many people prefer a plain stuffing, such as forcemeat, or sausage meat, to which some stale breadcrumbs have been added. . Oyster Stuffing.—Clean , and drain from their liquor a pint of oysters, and add them to a mixture made of three cupfuls of stale breadcrumbs, half a cupful of melted butter, salt, and pepper, and a few drops of onion juice (or a suspicion of onion). Swedish Stuffing.—To two cupfuls of stale breadcrumbs add two-thirds of a cupful of melted butter, half a cupful of chopped and seeded raisins, half a cupful of shelled and chopped walnuts, salt, pepper, and a little sage. FOR ROAST GOOSE. Potato Stuffing is very good. Tw6 cupfuls of hot mashed potato should be mixed with a cupful and a quarter of stale breacrumbs, a third of a cupful of butter, an egg, a teaspoonful of salt, nnd a. teasponfu.l of powdered sage. Chop an onion finely and aboilt a quarter of a cupful of chopped f.it salt pork and combine them with the mixture. Sausage and Mushroom Stuffing is also good for goose. Cook half a teaspoonful of chopped shallot'in three tablespoonfuls of butter for five minutes, then add a quarter of a pound of sausage meat, twelve small mushrooms (tinned ones will do) finely chopped, half tablespoonful finely chopped parsley, salt and pepper. Heat to boiling point and then add a third of a cupful of stalo breadcrumbs and twenty-four walnuts,' peoled and cooked and left whole. The mixture should be cooled bafore it is used to stuff the goose.

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Walnut Gravy, mado by mixing three-quarters of a cupful of cooked and mashed walnuts, with two cnpfuls of thin gravy (made by fno!^i<? *V "''•- lets in water), can lie served with this. LAEDING' THE TURKEY. : It is very annoying to discover that the turkey which ought to have been, rich, juicy, and full of flavour has turned out dry and insipid. This ,raay always be avoided by means of lardoons and a larding needle. Lardoons add the finishing touch to the bird that is tender, whilst they transform the one inclined to be flavourles.3 into all that could be desired, and are the simplest things in the world to achieve. This process of larding requires that strips of fat salt pork should be introduced through the uncooked surface of the bird by means of a stitch.taken with a larding needle. When chosing pork for lardoons, preference -should be given to clear solid fat pork without any streaks. Cut a piece <.*: pork two inches wide and for" inches long; shave ofi any rind with a sharp knife and cut the meat into strips aboui a quarter of an inch thick. Next place all these lardoons in a bowl of cold water .thoroughly to chill them before use. Then insert one end of this lardoon into the slot end of the lardoon needle and push it as far as it will go. Hold the needle firmly and take a stitch in the breast of the turkey about a quarter of an inch deep and three-quarters of an inch wide. Draw the needle out, leaving the fat pork in the bird with the ends projecting equally either side. Take as many stitches as are necessary, leaving tho lardoons in rows an inch apart; then when the bird is well larded proceed with the roasting, assure! that the turkey will be neither dry nor flavourless. If pork cannot be obtained fat bacon may be substituted, but nothing comes up to fat pork for this purpose. As a new idea in garnishing, try sprigs of fresh parsley and bright red radishes cut in fanciful forms to carry ! out the season's colours. .