In cities it can be bought already prepared. In the country it must
first be cleaned, and then boiled till tender.
TO WARM COLD MEATS.
Cold roast beef should be cut in slices, the gravy brought to
boiling-point, and each slice dipped in just long enough to heat, as
stewing in the gravy toughens it. Rare mutton is treated in the same way,
but is nicer warmed in a chafing-dish at table, adding a tablespoonful of
currant jelly and one of wine to the gravy. Venison is served in the same
manner. Veal and pork can cook in the gravy without toughening, and so
with turkey and chicken. Cold duck or game is very nice warmed in the same
way as mutton, the bones in all cases being reserved for stock.
* * * * *
POULTRY.
TO CLEAN POULTRY.
First be very careful to singe off all down by holding over a blazing
paper, or a little alcohol burning in a saucer. Cut off the feet and ends
of the wings, and the neck as far as it is dark. If the fowl is killed at
home, be sure that the head is chopped off, and never allow the neck to be
wrung as is often done. It is not only an unmerciful way of killing, but
the blood has thus no escape, and settles about all the vital organs. The
head should be cut off, and the body hang and bleed thoroughly before
using.
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