Broiled Young Turkey

Young turkeys may be broiled or panned, like chickens. A young turkey is easily distinguished by its smooth, black legs and white skin.

Turkey Curry

6 tablespoons fat 1/3 cup onion, finely chopped 1 large apple, peeled, diced 1 large can mushrooms or 1 pound fresh mushrooms 3 cups turkey, diced

3 tablespoons flour

1/2 teaspoon salt

1 to 1 1/2 teaspoons curry powder 1 1/2 cups turkey stock and top milk, or cream

Cook onion, apple, mushrooms, and turkey in the fat until onion and apple begin to be transparent: 10 to 15 minutes. If fresh mushrooms are used, saute several minutes before adding to other ingredients. Remove from heat, add salt, flour, and curry powder and stir thoroughly. Add liquid, and cook until thickened throughout. Set over hot water, cover and cook 15 minutes longer to blend the flavors. Taste and add more seasoning if desired. Serve with hot boiled rice. Little or no salt is added in cooking rice.

Roast Goose With Baked Apple

1 eight-pound goose

2 cups bread-crumbs

1 chopped onion

2 tablespoons fat 1/4 teaspoon sage

1 teaspoon salt Pinch of pepper 6 to 8 apples l/4 cup brown sugar 3 sweet potatoes

Cook the giblets until tender, chop and add to stuffing made by mixing bread-crumbs, onion, fat, sage, salt and pepper. After cleaning and washing the goose thoroughly, stuff, and sew the neck and back. Roast for fifteen minutes at 500° F., then reduce the heat to 350° F. and cook about three hours. Wash and core six to eight apples; sprinkle with brown sugar, stuff with mashed and seasoned sweet potato; bake until tender and serve hot with the goose.

Deviled Goose

1 goose

Potato stuffing 1/4 cup vinegar

1 teaspoon pepper

2 tablespoons made mustard 1 tablespoon salt

After cleaning the goose and wiping it well with a damp cloth, plunge it into a kettle of boiling water, and simmer for one hour. Take it from the kettle, drain well, and wipe it dry. Partly fill the body and neck with potato stuffing, sew up and truss, and roast in a moderately hot oven (350°-400° F.), allowing fifteen to twenty minutes to the pound. Pour over it a mixture of the vinegar, pepper, and made mustard, and baste frequently. Serve with giblet gravy.

An old goose that can not be made eatable in any other way may be cooked in this way, two hours instead of one hour being allowed for the simmering.

Braised Ducks

1 brace ducks

3 slices bacon

1 carrot

1 onion stuck with cloves

Thyme

Parsley

Salt and pepper

1 small turnip, diced

Oil or cooking fat

Flour

Prepare ducks as for roasting, put them into a large stew-pan with the bacon, carrot, onion and a little thyme and parsley; season with salt and pepper and cover with water. Simmer over a low fire until the ducks are tender, then remove them from the pan. Cook the turnip in the fat until brown, then drain and cook in liquor in the stew-pan, until tender. Strain the liquor, thicken with flour and pour the gravy thus made over the ducks. Garnish with pieces of turnip.