Part 118 (1/2)
_Seasonable_ from December to February.
THE WILD TURKEY.--In its wild state, the turkey is gregarious, going together in extensive flocks, numbering as many as five hundred. These frequent the great swamps of America, where they roost; but, at sunrise, leave these situations to repair to the dry woods, in search of berries and acorns. They perch on the boughs of trees, and, by rising from branch to branch, attain the height they desire. They usually mount to the highest tops, apparently from an instinctive conception that the loftier they are the further they are out of danger. They fly awkwardly, but run with great swiftness, and, about the month of March become so fat as not to be able to take a flight beyond three or four hundred yards, and are then, also, easily run down by a horseman. Now, however, it rarely happens that wild turkeys are seen in the inhabited parts of America. It is only in the distant and more unfrequented parts that they are found in great numbers.
FRICa.s.sEED TURKEY (Cold Meat Cookery).
988. INGREDIENTS.--The remains of cold roast or boiled turkey; a strip of lemon-peel, a bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 4 tablespoonfuls of cream, the yolk of an egg.
_Mode_.--Cut some nice slices from the remains of a cold turkey, and put the bones and tr.i.m.m.i.n.gs into a stewpan, with the lemon-peel, herbs, onion, pepper, salt, add the water; stew for an hour, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over. Garnish the frica.s.see with sippets of toasted bread. Celery or cuc.u.mbers, cut into small pieces, may be put into the sauce; if the former, it must be boiled first.
_Time_.--1 hour to make the gravy.
_Average cost_, exclusive of the cold turkey, 4d.
_Seasonable_ from December to February.
THE TURKEY.--This is one of the gallinaceous birds, the princ.i.p.al genera of which are Pheasants, Turkeys, Peac.o.c.ks, Bustards, Pintatoes, and Grouse. They live mostly on the ground, sc.r.a.ping the earth with their feet, and feeding on seeds and grains, which, previous to digestion, are macerated in their crops. They usually a.s.sociate in families, consisting of one male and several females. Turkeys are particularly fond of the seeds of nettles, whilst the seeds of the foxglove will poison them. The common turkey is a native of North America, and, in the reign of Henry VIII., was introduced into England. According to Tusser's ”Five Hundred Points of Good Husbandry,” it began about the year 1585 to form a dish at our rural Christmas feasts:--
”Beefe, mutton, and pork, shred pies of the best, Pig, veal, goose, and capon, and turkey well drest; Cheese, apples, and nuts, jolly carols to hear, As then in the country is counted good cheer.”
The turkey is one of the most difficult birds to rear, and its flesh is much esteemed.
THE DISPOSITION OF THE TURKEY.--Among themselves, turkeys are extremely furious, whilst amongst other animals they are usually both weak and cowardly. The domestic c.o.c.k frequently makes them keep at a distance, whilst they will rarely attack him but in a united body, when the c.o.c.k is rather crushed by their weight than defeated by their prowess. The disposition of the female is in general much more gentle than that of the male. When leading forth her young to collect their food, though so large and apparently so powerful a bird, she gives them very slight protection from the attacks of any rapacious animal which may appear against them. She rather warns them of their danger than offers to defend them; yet she is extremely affectionate to her young.
HASHED TURKEY.
989. INGREDIENTS.--The remains of cold roast turkey, 1 onion, pepper and salt to taste, rather more than 1 pint of water, 1 carrot, 1 turnip, 1 blade of mace, a bunch of savoury herbs, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of port wine, thickening of b.u.t.ter and flour.
_Mode_.--Cut the turkey into neat joints; the best pieces reserve for the hash, the inferior joints and tr.i.m.m.i.n.gs put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in the above proportion; simmer these for an hour, then strain the gravy, thicken it with b.u.t.ter and flour, flavour with ketchup and port wine, and lay in the pieces of turkey to warm through; if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy. When it boils, serve, and garnish the dish with sippets of toasted bread.
_Time_.--1 hour to make the gravy.
_Seasonable_ from December to February.
HUNTING TURKEYS.--Formerly, in Canada, hunting turkeys was one of the princ.i.p.al diversions of the natives of that country. When they discovered the retreat of the birds, which was generally near a field of nettles, or where grain of any kind was plentiful, they would send a well-trained dog into the midst of the flock. The turkeys no sooner perceived their enemy than they would run off at full speed, and with such swiftness that they would leave the dog far behind. He, however, would follow in their wake, and as they could not, for a great length of time, continue at their speed, they were at last forced to seek shelter in the trees. There they would sit, spent with fatigue, till the hunters would approach, and, with long poles, knock them down one after the other.
ROAST TURKEY.
990. INGREDIENTS.--Turkey; forcemeat No. 417.
_Choosing and Trussing_.--Choose c.o.c.k turkeys by their short spurs and black legs, in which case they are young; if the spurs are long, and the legs pale and rough, they are old. If the bird has been long killed, the eyes will appear sunk and the feet very dry; but, if fresh, the contrary will be the case. Middling-sized fleshy turkeys are by many persons considered superior to those of an immense growth, as they are, generally speaking, much more tender. They should never be dressed the same day they are killed; but, in cold weather, should hang at least 8 days; if the weather is mild, 4 or 5 days will be found sufficient.
Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the liver and gizzard, and be particular not to break the gall-bag, as no was.h.i.+ng will remove the bitter taste it imparts where it once touches. Wash it _inside_ well, and wipe it thoroughly dry with a cloth; the _outside_ merely requires nicely wiping, as we have just stated. Cut off the neck close to the back, but leave enough of the crop-skin to turn over; break the leg-bone close below the knee, draw out the strings from the thighs, and flatten the breastbone to make it look plump. Have ready a forcemeat made by recipe No. 417; fill the breast with this, and, if a trussing-needle is used, sew the neck over to the back; if a needle is not at hand, a skewer will answer the purpose. Run a skewer through the pinion and thigh into the body to the pinion and thigh on the other side, and press the legs as much as possible between the breast and the side bones, and put the liver under one pinion and the gizzard under the other. Pa.s.s a string across the back of the bird, catch it over the points of the skewer, tie it in the centre of the back, and be particular that the turkey is very firmly trussed. This may be more easily accomplished with a needle and twine than with skewers.
[Ill.u.s.tration: ROAST TURKEY.]
_Mode_.--Fasten a sheet of b.u.t.tered paper on to the breast of the bird, put it down to a bright fire, at some little distance _at first_ (afterwards draw it nearer), and keep it well basted the whole of the time it is cooking. About 1/4 hour before serving, remove the paper, dredge the turkey lightly with flour, and put a piece of b.u.t.ter into the basting-ladle; as the b.u.t.ter melts, baste the bird with it. When of a nice brown and well frothed, serve with a tureen of good brown gravy and one of bread sauce. Fried sausages are a favourite addition to roast turkey; they make a pretty garnish, besides adding very much to the flavour. When these are not at hand, a few forcemeat b.a.l.l.s should be placed round the dish as a garnish. Turkey may also be stuffed with sausage-meat, and a chestnut forcemeat with the same sauce is, by many persons, much esteemed as an accompaniment to this favourite dish.--See coloured plate, A1.
_Time_.--Small turkey, 1-1/2 hour; moderate-sized one, about 10 lbs., 2 hours; large turkey, 2-1/2 hours, or longer.
_Average cost_, from 10s. to 12s., but expensive at Christmas, on account of the great demand.