Stuffed Young Turkey Legs

Cut off the leg and thigh, thus making four portions from each bird. You can stuff the other part of the bird and roast in the usual way, as everybody wants a slice of the breast... Remove the bone from the leg cuts, season them with salt and pepper, then stuff the opening with a white forcemeat in which is incorporated minced ham, truffles and mushrooms; roll them into shape, sew the ends, wrap each one in a piece of bacon, then boil gently in white stock till tender; take up and cool; then remove the sewing; meantime reduce the stock till of a sauce consistency; place the legs in again, to reheat, then take up and roll in fresh grated breadcrumbs; place in a buttered pan, sprinkle with butter, place in oven and get on a good color; serve on a bed of boiled rice with the sauce poured around.

Creamed Collops Of Turkey

Slices of cold cooked turkey freed from skin, cut into neat thin slices; then place into a Supreme sauce and simmer tor ten minutes; serve on a slice of toast, sprinkle the top with finely minced truffles and lean ham mixed together; garnish the sides with fancy croutons spread with foie-gras or liver paste.

Hashed Turkey With Egg

For this dish, buy a big old gobbler weighing twenty pounds or so, truss as for boiling, then steam it till tender; when cooled, remove the skin, and take off every particle of meat, cut it into very small dice, moisten it with Veloute sauce, bring it to the simmer; serve on buttered toast with a poached egg on top.

Turkey Croquettes

Take the preceding recipe, and when brought to the simmer, work in some well boiled rice, so as to thoroughly stiffen it; then pour into a buttered pan, cover with oiled paper and let become cold, then shape it into the shape desired; bread, fry and serve with a white Italian sauce.

Turkey Patties And Vol-Au-Vents

Take the cold white meat of cooked turkey, cut it into small dice, season with salt and nutmeg, then moisten it with a rich cream sauce (made with cream); fill into patty or vol-au-vent cases and serve.

Salpicon Of Turkey

Take cold cooked turkey freed from skin, three-fifths; lean cooked ham, one-fifth; truffles and mushrooms in equal parts to make the last fifth; cut the whole into neat small dice, moisten with a Supreme sauce, simmer for ten minutes, then serve in fancy paper cases.

Croustades Of Turkey

Take the salpi-con of the preceding recipe and fill into fancy croustade cases and serve.

Fricassee Of Turkey Wings

Take the middle joints of the wings, pick out all the dark feathers, trim the edges, singe them, boil them very slowly with a heart of celery, salt and a few blades of mace; when tender take up; make a good white sauce from the boiling liquor, skim and strain it over the wings in another sau-toir, then add some good button mushrooms cut into slices, bring all to the simmer and serve with a border of finely cut noodles.

Turkey Salads And Soups Are Made The Same As The Recipes Given With Chicken. Turnips

A nutritious vegetable both white and yellow; used plain boiled or boiled and mashed; cut into shapes and used as a garnish; or stewed in a cream sauce and used either as a garniture or as a vegetable; they are very useful in soups. The young green turnip tops also make a most excellent vegetable. Young white turnips of an even size may be peeled, the inside scooped out, steamed till done, then used as a receptacle for green peas, etc., and served as a vegetable, the parts scooped out being used next day as a vegetable; also the turnip can be used for a nice entree by taking white turnips all of an even size, peel them, cut off a lid, scoop out the inside, fill the space with minced mutton (thus using up your mut ton trimmings), replace the lid, arrange in a shallow sautoir, moisten with white stock and simmer till tender; serve with a good gravy poured over them.