THE HOLIDAY BIRD.

Taranaki Central Press, Volume IV, Issue 321, 31 December 1936, Page 2

THE HOLIDAY BIRD.

Turkey' lends itself to innumerable ways of cooking and serving, according to the custom of various countries. AMERICA.—Roasted in the usual English fashion, stuffed sometimes with chestnut forcemeat, sometimes with pate do foie gras, chopped truffles, and: cooked turkey liver, and served with cranberry sauce and sherried sweet potatoes. BRAZlL.—Bisted frequently with butter and served with sweet corn fritters, fried bananas and igiblet sauce. FRANCE.—WeII larded with fat bacon and stuffed with chestnuts, previously cooked and skinned, onions stewed in butter, and a few slices of fresh truffle. GERMANY.—A stuffing of apples and seedless raisins, and sent to table accompanied by giblet sauce, maize balls, or small roast sausages. INDlA.—Chief ingredient of the stuffing is curry, with which onions and tomatoes are well stewed to form a thiok puree.

Cooks’ Way With The Turkey.

ITALY.—No stuffing is used, but sprigs of rosemary' are placed on the bird’s breast while roasting, and small onions and potatoes are cooked in the same pan as the turkey and served with it. MEXICO. —Fried in butter, embellished with sweet potatoes and fried rice flavoured with tomatoes, and served with piquant sauce containing various kinds of chile chopped very fine, sweet herbs, chocolate and sugar. RUSSIA. —Stuffed through the crop with prunes, carrots, and rice seasoned with salt, cooked to the right consistency, and served 'with cream sauce and celery-leaf salad. SOUTH AFRICA. —Forcemeat of bacon, breadcrumbs, eggs and marjoram and garnishing of yolks of hard-boiled eggs, chestnuts and sliced lemon. SPAIN. —Basted with pork dripping, stuffed with a mixture of dried prunes, peaches, peanuts and chopped sausage, and cooked and served with small onions and stoned olives.