For a ten-pound turkey, one quart of Spanish or two quarts of common chestnuts will be required. Shell, blanch and boil them until tender; drain, mash or chop fine; add a tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper. Mix and stuff into the turkey.
Clean a turkey and lay it in a dripping pan ; prepare a dressing of stale bread, composed of one quart of bread crumbs and one cupful of butter, and water enough to moisten. Add to this two dozen oysters and pepper and salt to taste. Mix all, and stuff the turkey with it; and put butter over the outside; put some water in the dripping pan, set it in the oven and bake until done, basting quite often. Never parboil a young turkey.
Gravy for Turkey - When the turkey is put in to roast, place the neck, heart, liver and gizzard in a stew-pan with a pint of water, and boil until they become quite tender. Then, chop the heart and gizzard, mash the liver, and throw away the neck. Return the chopped meat to the liquor in which it was stewed. When the turkey is done this material should be added to the gravy that dripped during the roasting, the fat being first skimmed from the surface of the dripping-pan. Set it then over the fire, boil three minutes and thicken with flour. Brown flour will not be needed to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of lemon, fried sausages, or force-meat balls. Parsley is also used.
Add one tablespoonful of flour to the fryings after the meat has been taken up ; stir rapidly, and do not allow it to scorch ; add one pint sweet milk, salt and pepper to taste; let boil until thick.
Roast Chicken - Pick and draw your chicken, wash in two or three waters, and add a little soda to the last but one if there is any doubtful odor. Fill the bodies and crops with a filling of bread crumbs, butter, pepper, salt, etc., as described for roast turkey; sew them up, and roast an hour or more, according to size, Baste at first with butter and water, and afterwards with the gravy from the pan. A little hot water should be put in the pan to prevent burning.
Stew the neck and giblets in a little water, and, after removing the chickens from the pan, pour this into the drippings ; boil up once ; add the giblets, chopped fine; thicken with browned flour, and serve in a gravy boat. The chickens may be served with tomato sauce or crab-apple jelly.
The goose should be absolutely young ; fill with dressing made of two pints bread crumbs, one onion chopped fine, three tablespoonfuls butter, one egg, slice of pork chopped fine ; salt and pepper. Put in roaster, and sprinkle with salt, pepper and flour ; put one quart of boiling water in roaster and cook from three to four hours. Boil the giblets tender ; chop for the gravy ; thicken gravy with a little flour and milk. Serve goose with apple sauce.
Fricasseed Chicken___For this the fowls need not be as tender as for roasting. Clean, wash, and cut up, and place for half an hour in salt water. Then put into a pot, with half a pound of salt pork, and cover with cold water. Cover the pot, let them heat very slowly, and then stew for over an hour, or much longer if the chickens are tough. Take care to cook very slowly ; rapid boiling toughens them. When tender add a small onion or two, some parsley and pepper. Cover again, bring to a boil, and stir in a cupful of milk, to which are added two beaten eggs and two tablespoonfuls of flour. Boil up, and add a large spoonful of butter. Place the chicken in a deep dish, pour the gravy over it, and serve. In all cases where beaten egg is added to a hot liquid, it is best first to drop a little into the egg, beating while doing so, to heat it gradually, and prevent it curdling, as it will if thrown suddenly into hot liquor.