6 strips bacon
1 tablespoon flour
1 tablespoon butter
2 cups soup-Stock
3 onions, quartered
Have the pigeons cleaned and place in a glass baking dish or casserole with a strip of bacon on each bird. Bake for five minutes in a very hot oven.
Brown the flour in the butter in a saucepan, add the soup stock, salt and pepper and bring to boiling point. Add the onions and set the pigeons in this gravy. Simmer for one hour and then replace the pigeons and the gravy in the baking dish, cover with a baking powder or pie dough, with incisions for the steam to escape. Bake in the hot oven for another fifteen minutes and serve in the baking dish.
Dress and clean the turkey. Stuff as desired. Truss the legs and rub salt over the whole bird.
Cream one-half cup butter with onefourth cup flour and spread over the breast and legs of the turkey. Place in a covered roaster and roast in a very hot oven for ten minutes to keep in the juices. Reduce the flame and roast for three to four hours.
Test the turkey by pressing the breast meat with the finger. If the meat is soft, the turkey is done. Do not pierce with a fork.
Serve with the stuffing left in and with cranberry sauce.
For left-over Pieces of Turkey Turkey a la Creole
Make a sauce of one sliced onion and two chopped green pep' pers browned in one tablespoon fat. Add one can tomato soup and one tablespoon flour. Stir all together and season with salt and add one teaspoon sugar.
Slice the turkey and arrange the slices overlapping at the edge in a baking pan. Dot with butter and heat through Transfer the sliced turkey to a platter and pour over the creole sauce.
2 cups diced turkey meat
1 cup raw rice
1 tablespoon fat
1 chopped green pepper
1 minced onion
1 small tart apple, chopped
1/2 cup strained tomato
juice 2 cups soup-Stock 2 egg yolks
2 tablespoons grated cheese Salt and pepper
Heat the fat, and brown the chopped pepper, and minced onion in it. Add the chopped apple, the rice, soup-stock, tomato juice and seasoning. Stir in the diced turkey meat and turn all into a casserole.
Bake in the covered casserole for three-quarters hour in a hot oven. Cover the top of the hash with beaten egg yolks and grated cheese; reheat until the cheese melts and serve with hot gravy.
Singe and wash the goose, clean well. Dress, clean and wash the goose and rinse the inside with a hot solution of one tea' spoon soda to one quart of water. Dry and rub in salt both inside and out. Rub with lemon or onion as desired. Stuff and truss the goose and bake, allowing twenty minutes to the pound.
Draw, clean, singe and rinse the duck.
Fill the cavity with whole, pared apples. Do not use these apples for serving as they are employed to stuff out the duck and to take in the strong flavor of duck. Dredge with flour and tie bacon or salt pork over the breast.Roast in a covered roaster, on a rack, for twenty minutes in a very hot oven (500 degrees F.) and then reduce the heat to 400 degrees F. for the remainder of the time. Remove the pork or bacon when reducing the heat. Allow fifteen minutes to the pound.