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A turkey thus prepared may be either boiled or roasted; there are directions for boning poultry which might be given, but it is always better to let the poulterer do it; when boned it must be filled with a fine forcemeat, which may be varied in several ways, the basis should be according to the receipt given for veal stuffings, forcemeats, sausage meat, tongue, and mushrooms added as approved.
The poignancy of forcemeat should be regulated by the savouriness of the viands, to which it is intended to give an additional zest. Some dishes require a very delicately flavoured stuffing, while for others it should be full and high seasoned. The consistence of forcemeats is attended with some difficulty; they are almost always either too heavy or too light.
Cold meat, poultry, potted meat, potted shrimps or lobsters, potted cheese; grated ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded with a little butter and cheese; forcemeats, and curry powder. Mustard, pepper, and salt, are to be added, as occasion requires.
And less from greediness than from ostentation, and the desire to prove to himself that he was in good health, he cut into the forcemeats of cheese and marjoram, the boned fish, gourds, oysters with eggs, horse-radishes, truffles, and brochettes of small birds. As he looked at the prisoners he revelled in the imagination of their tortures.
Hothouse flowers and fruits; wines with the icedew sparkling on the dark glass; chickens and tongue, idealized by the confectioner's art, and scarcely recognizable beneath rich glazings and embellishments of jellies and forcemeats; the airiest and least earthly of lobster salads, and a pyramid of coffee-ice, testified to the glory of the Belgravian purveyor.
The plant is taller and larger and has bigger leaves, flowers and seeds than the narrow-leaved variety and is decidedly more bitter. Uses. The green parts, either fresh, dried or in decoction, are used very extensively for flavoring soups, gravies, stews, sauces, forcemeats, sausages, dressings, etc.
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