Fill the center with chopped cold poultry, which may be
chicken, turkey, duck, or goose. Add peas, chopped carrots, potato, and
a few slices of onion in any desirable proportion. Over this pour
sufficient left-over gravy or white sauce to cover well. First, steam
thoroughly; then uncover the utensil and bake slowly until the
vegetables are cooked and the entire mixture is well heated. Serve from
the casserole or baking dish.
SERVING AND CARVING POULTRY
79. Poultry of any kind should always be served on a platter or in a
dish that has been heated in the oven or by running hot water over it.
After placing the cooked bird on the platter or the dish from which it
is to be served, it should be taken to the dining room and placed before
the person who is to serve. If it is roasted, it will require carving.
If not, the pieces may be served as they are desired by the individuals
at the table. Poultry having both dark and white meat is usually served
according to the taste of each individual at the table. If no preference
is stated, however, a small portion of each kind of meat is
generally served.
80. The carving of broiled or roast chicken, turkey, duck, or goose may
be done in the kitchen, but having the whole bird brought to the table
and carved there adds considerably to a meal. Carving is usually done by
the head of the family, but in a family in which there are boys each one
should be taught to carve properly, so that he may do the carving in the
absence of another person.
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