FOR CHRISTMAS DINNER

Wairarapa Times-Age, 20 December 1939, Page 10

FOR CHRISTMAS DINNER

SOMETHING EXTRA CALLED FOR WHICH SHALL IT BE? In. spite of our occasional i-esolves, based sometimes on the desire to save time and trouble, but more often on motives of economy, most of us. when the time commes, begin to waver in our determination to have merely lamb or veal for Christmas dinner, and to think that after all, Christmas only comes once a year and somethng extra special is called for, especially this year with the uncertainty of what next year may hold. The question is—which shall it be, the noble turkey, the succulent duck and green peas, or the more prosaic but still very delectable roast fowl? Roast Turkey. If the turkey wins 'the day, the secret of successful cooking is to keep the bird moist all the time and baste it thoroughly. After cleaning and dressing it, rub the bird all over with some good dripping or lard, then place a well-greased paper over the breast. Stand it on a rack in a roasting tin, and place in a hot oven for fifteen minutes. Then reduce heat and allow the bird to cook in a lower temperature, basting frequently. The time for roasting may be calculated at the rate of fifteen minutes to the pound and fifteen minutes over, for a turkey must never be served under-done. A short time before serving remove the paper from the breast, dredge it with flour, and return to the oven until it has a crips and frothy appearance. Serve with a rich brown gravy and either grilled bacon rolls, baked ham or sausages.

For the seasoning take 31b bread-, crumbs, Boz grated suet, 2 tablespoons chopped parsley, 1 grated lemon rind, 2 eggs, a little milk if necessary, a little nutmeg, salt, cayenne pepper to taste, 4oz lean ham. Rub the breadcrumbs through a fine sieve, shred and mince the ham and suet finely, chop the parsley, and grate the lemon rind taking care not to add any of the white pith. Mix all the ingredients with the breadcrumbs, add cayenne, salt, and a little grated nutmeg, according to taste, beat the eggs well, and mix into the dry ingredients, adding a little milk if necessary. Work all well together, and the seasoning is ready for use. Put the seasoning into the crop cavity of the bird. Bread sauce may be served with turkey if liked. Roast Duck with Orange Sauce. Take 1 duck, 1 teaspoon salt, a dash of pepper, 1 medium sized onion, sliced, 1 large carrot, sliced, 1 stalk celey, sliced, 3 cups boiling water, 1 . cup orange juice, 1 teaspoon lemon juice, 2 tablespoons port wine jelly, 1 tablespoon flour, 2 tablespoons cold water, rind of 3 oranges, rind 1 lemon, 1 navel orange sliced. Prepare duck for roasting, rub with salt, and sprinkle with pepper. Place vegetables in roasting tin, lay duck on top and pour hot water in pan. Rub breast with olive oil or dripping, place in a hot oven for twenty minutes and reduce heat, allowing twenty minutes to the pound for cooking. When done remove duck on to a hot dish and keep hot; strain liquid in pan, skim off fat, add fruit juices, jelly, and flour mived with cold water, and cook till thickened, stirring constantly. Cut orange and lemon rinds in narrow strips and cook in boiling water for five minutes; strain, add rinds to sauce, and cook about five minutes. Arrange orange slices cut crosswise around duck on the dish, garnish with parsley, and serve with sauce. This is unusual and a delicious change, instead of the apple sauce commonly served with ducks. The bird is usually stuffed with sage and onion.

Roast Fowl. After cleaning, fill with seasoning (breadcrumbs, thyme and parsley bound with a little egg or milk) from the neck end where the crop came from, plumping it out well. Twist the pinions over the neck and fasten down the neck Hap with them. Press legs well into body. Pass skewer through both legs and body or fasten with string. Roll up in greased paper. Then make fat hot in baking dish. Place fowl in and roast in hot oven for 5 minutes. Lessen heat and cook slowly the required time, basting frequently; 20 minutes before it is finished remove the paper and allow to crown quickly. To make the gravy; —Remove fowl on to hot dish and keep hot till required. Pour off the fat, leaving about 1 tablespoon in the dish. Add -J tablespoon plain flour. Stir over heat till a dark brown without, burning. Add i pint liquid (water or stock), salt and pepper to taste. Stir till it boils, cook for 1 minute and strain into a hot sauce bowl.