The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To stew a Turkey, Force a Fowl, tfc.
above, and add mace, nutmeg, a piece of butter as big
as a walnut rolled in flour, and half a pint of cream ;
boil all together
7’o make Egg Sauce proper for roasted Chickens. Melt
butter thick and fine, chop two or three hard boiled
eggs fine, put them in a bason, pour the butter over
them, and have good gravy in the dish.
To stew a Turkey brown. Take a turkey after it is nice-
ly picked and drawn, fill the skin of the breast with
force-meat, and put an anchovy, a shalot, and thyme in
the belly ; lard the breast with bacon ; then put a piece
of butter in the stewpan, flour the turkey, and fry it just
of a fine brown; then take it out, and put it in adcep stew-
pan, or a little pot that will just hold it, and put in as
much gravy as will barely cover it, a glass of white wine,
some whole pepper, mace, two or three cloves, and a
little bundle of sweet herbs ; cover close, and stew it
for an hour ; then take up the turkey, and keep it hot,
covered, by the fire ; and boil the sauce to about a pint,
strain it oft, add the yolks of two eggs, and a piece of
butter rolled in flour ; stir it till it is thick, and then lay
the turkey in the dish, and pour the sauce over it. You
may have ready some little French loaves, about the
bigness of an egg, cut oft" the tops, and take out the
crumbs, then fry them of a fine brown, fill them with
stewed oysters, lay them round the dish, and garnish with
lemon.
To force a Fowl. Take a good fowl, pick and draw it,
slit the skin down the back, and take the flesh from the
bones, mince it very small, and mix it with one pound
of beef suet shred fine, a pint of large oysters chopped,
two anchovies, a shalot, a little grated bread, and sweet
herbs ; shred all this well, mix them together, and make
it up with the yolks of eggs ; turn all these ingredients
on the bones again, draw the skin over, and sew up the
back, and either boil the fowl in a bladder an hour and
a quarter, or roast it; then stew more oysters in gravy
bruise in a little of the force-meat, mix it up with a little