pipe, and insert the first finger, keeping it close to the inside
surface of the body; work it round, breaking all the liga-
ments with which it conies in contact, thus loosening the
contents of the carcase. Great care should be taken not
to thrust the finger into the centre, for if the gall-bag should
be broken, the liver, to which it is attached, will be unfit
for use, and a bitter taste will be imparted to any part of
the flesh which the gall may touch. Turn the bird, slightly
enlarge the opening at the other end, insert the finger, and
loosen the inside from the carcase at that end. Turn the bird
again, and place it on its back ; press on the breast with
the thumbs, and push out the gizzard by the hole at the
other end. Take hold of it, and pull steadily, when the
whole of the interior should be brought away entire. Look
to see that this has been done, and then wipe the inside
of the bird with a damp cloth. After having drawn the
bird, proceed to truss it. Press down the breast-bone ;
break the legs in the middle of the first joint, and cut them
off by the break. Carefully wash the liver, and dry it ; open
the gizzard, and take out the inside ; place them in either
wing. Then fold the loose piece of skin from the neck on to
the back, and turn the pinion ends of the wings round under
the back, which Avill keep the skin in its place. Then push
the legs back close to the sides of the fowl; pass a long
needle threaded with twine through the point of the wing
and the upper part of the leg, then through the body,
catching the leg and wing in the same way at the other
side ; tie the twine under the back ; finally, tic the legs
firmly together at the knees close to the tail.
Fowls for roasting are not generally stuffed, but where
this is done, bread crumbs mixed with butter, pepper, and
salt, or else veal stuffing (page 18) should be used; insert
the stuffing in the hollow place in front of the breast from
which the crop, &c. was taken ; then draw the loose skin
over it, and secure it as above directed with pinion ends
of the wings.
A fowl will take from half an hour to an hour to roast,
according to the size. Baste well with dripping until the
last quarter of an hour, when butter should be used instead
of dripping.
Serve roast fowls with bread sauce and gravy in separate
22
ROASTED TURKEY — PARTRIDGES.
tureens. Before sending to table, remove all skewers and
strings which may have been used in trussing. This, which
should be done in all cases, is too frequently neglected, and
shows slovenliness in cookery. Fowls and all other birds
should be served with the breast upwards.
TO ROAST A TURKEY.
1 turkey. i * pint bread sauce.
2 oz. butter. | i pint gravy.
STUFFING.
i lb. bread crumbs.
1 lb. sausage meat.
2 table-spoonfuls parsley
chopped.
A little nutmeg.
2 oz. minced suet or
marrow.
2 eggs✪ Roast Turkey.
Pepper and salt.
Pick, draw, and singe the turkey well. Press down the
breast-bone, and follow all the directions given for trussing
fowls. Stuff the breast, and sew up the orifice or neck.
Before putting the turkey to the fire, cover the breast with
a sheet of writing-paper well buttered, to prevent it from
scorching. Remove the paper a short time before taking
it from the fire, to allow the breast to brown. Baste well
with butter. A turkey will take from an hour and a half
to two hours. Serve with gravy and bread-sauce.
Page 10 · 2 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pipe, and insert the first finger, keeping it close to the inside surface of the body; work it round, breaking all the ligaments with which it conies in contact, thus loosening the contents of the carcase. Great care should be taken not to thrust the finger into the centre, for if the gall-bag should be broken, the liver, to which it is attached, will be unfit for use, and a bitter taste will be imparted to any part of the flesh which the gall may touch. Turn the bird, slightly enlarge the opening at the other end, insert the finger, and loosen the inside from the carcase at that end. Turn the bird again, and place it on its back ; press on the breast with the thumbs, and push out the gizzard by the hole at the other end. Take hold of it, and pull steadily, when the whole of the interior should be brought away entire. Look to see that this has been done, and then wipe the inside of the bird with a damp cloth. After having drawn the bird, proceed to truss it. Press down the breast-bone ; break the legs in the middle of the first joint, and cut them off by the break. Carefully wash the liver, and dry it ; open the gizzard, and take out the inside ; place them in either wing. Then fold the loose piece of skin from the neck on to the back, and turn the pinion ends of the wings round under the back, which Avill keep the skin in its place. Then push the legs back close to the sides of the fowl; pass a long needle threaded with twine through the point of the wing and the upper part of the leg, then through the body, catching the leg and wing in the same way at the other side ; tie the twine under the back ; finally, tic the legs firmly together at the knees close to the tail.
Fowls for roasting are not generally stuffed, but where this is done, bread crumbs mixed with butter, pepper, and salt, or else veal stuffing (page 18) should be used; insert the stuffing in the hollow place in front of the breast from which the crop, &c. was taken ; then draw the loose skin over it, and secure it as above directed with pinion ends of the wings.
A fowl will take from half an hour to an hour to roast, according to the size. Baste well with dripping until the last quarter of an hour, when butter should be used instead of dripping.
Serve roast fowls with bread sauce and gravy in separate
ROASTED TURKEY — PARTRIDGES.
tureens. Before sending to table, remove all skewers and strings which may have been used in trussing. This, which should be done in all cases, is too frequently neglected, and shows slovenliness in cookery. Fowls and all other birds should be served with the breast upwards.
TO ROAST A TURKEY.
1 turkey. i * pint bread sauce.
2 oz. butter. | i pint gravy.
i lb. bread crumbs.
1 lb. sausage meat.
2 table-spoonfuls parsley chopped.
A little nutmeg.
2 oz. minced suet or marrow.
2 eggs.
Pepper and salt.
Pick, draw, and singe the turkey well. Press down the breast-bone, and follow all the directions given for trussing fowls. Stuff the breast, and sew up the orifice or neck. Before putting the turkey to the fire, cover the breast with a sheet of writing-paper well buttered, to prevent it from scorching. Remove the paper a short time before taking it from the fire, to allow the breast to brown. Baste well with butter. A turkey will take from an hour and a half to two hours. Serve with gravy and bread-sauce.
Records on this page
Roast TurkeyRoast Goose