Cassell's dictionary of cookery

Unless this point is attended to the meat will be dry and tasteless. A quarter of an hour before the bird is taken down, remove the paper, dredge a little flour over the breast, and baste it well with cold butter. This will make the froth stronger than if hot dripping is used. Let it brown brightly. Gamisk -with lemon and sausages, or forcemeat balls. Serve very hot. Time for a small turkey, an hour and a quarter to an hour and a half; for a moderate-sized turkey weighing ten pounds, about two hours ; twelve to fourteen pounds, about two hours and a half. Probable cost, moderate-sized tmkey, 8s. to 14s., exeepting at Chi-istmas. Turkey, Roast (another way).— Take a well-kept but perfectly sweet young hen tturkey. Pluck, draw, and singe it carefully, TUB ( 1011 ) TUB ■wipe the outside with, a damp cloth, wash the inside, and dry it well. Fill with onion forcemeat, truss securely for roasting, and put it down to a clear fire. Baste liberally, and when it is done enough dish it, and pour over it some tomato or truffle sauce. Serve very hot. The onion stuffing may be made as follows : — Skin half a dozen largo onions, throw them into boiling water, and boil them for a quarter of an hour. Drain and mince them, and put them into a stewpan with a quarter of a pound of fresh butter, three moderate-sized truffles thinly sliced, the crumb of two stale rolls which have been soaked in milk and afterwards squeezed till dry, a table-spoonful of shred parsley, the yolks of three eggs, and a little pepper, salt, and powdered mace. Beat these ingredients thoroughly over a gentle fire until they form a smooth compact mass, and the forcemeat ■will be ready for use. Time to roast small turkey, an hour and a half ; large turkey, two hours and a half. Probable cost, 8s. to 14s., but more expensive at Christmas. Sufficient, a moderate-sized turkey for six or seven persons. Turkey, Rolled. — Cut a young turkey down the middle into two parts, remove the bones without injuring the skin, lay the pieces flat on the table — skin downwards — and spread over each a layer of good veal forcemeat threequarters of an inch thick. Roll them up like a sausage, cover ■with thin slices of fat bacon, and tie this on with twine. Lay the rolls in a stewpan, cover with stock, and put with them a bunch of parsley, a sprig of thyme, two carrots, two onions in which two cloves have been stuck, a parsnip, half a small blade of mace, and a little pepper and salt. Let them simmer gently until they are done enough, and skim the liquor carefully. When the bird is halfcooked a glassful of wine may be added to the liquor. Rolled turkey may be eaten hot or cold. If, it is to be eaten hot, put the rolls on a hot dish, remove the twine, strain and thicken the sauce, pour part of it over the meat, and send the rest to table in a tureen. If it is to be eaten cold, let the rolls lie in the liquor for half an hour after they are taken from the fire, and when the meat is cold brush over with two coats of glaze. Time to simmer the roUs, one hour and a half.