DECEMBER 151 



roast turkey is one I saw many years ago in a French 

 restaurant. 



Ailerons de Dinde aux Navets. Take the wing- 

 bones and a portion of the legs of a roast turkey, and divide 

 them into reasonable -sized pieces. Take some cold stock 

 which has been already well flavoured with vegetables, and 

 add a little more onion cut fine. Stew by the side of the 

 stove till the meat is tender, not broken away. Add a good 

 large quantity of turnips cut into small dice and a very 

 small amount of burnt sugar, pepper, and salt. Stew all 

 together till the turnips are quite cooked (which depends 

 a good deal on the quality of the turnips) and the stock 

 reduced. Serve in a hash-dish. The whole can also be 

 cooked in a small fireproof casserole, and served in that 

 with a clean napkin round it. The excellence of this dish 

 depends on the goodness of the stock and very slow 

 cooking. 



Raw Liver of Chickens chopped up with a little 

 bacon fat and fried, then put on to toast with pepper and 

 salt, is a good breakfast dish or savoury. 



