Stuffing. — Cut off the crust of a loaf of stale bread and soften
by pouring wiarm water on it. Squeeze out the water, add V2 lb.
melted butter, 1 teaspoon of salt✪ Turkey Hash and Yz of pepper; drain off liquor
from a qt. of oysters, bring to a boil, skim and pour over the bread
crumbs. Mix all thoroughly, and, if dry, moisten with a little
sweet milk; add the oysters. Sew up the openings, spread the
turkey over with butter, salt and pepper, place in a dripping-pan in
a well-heated oven, add ^ pt. of hot water, and roast, basting twice.
Turn until browned on all sides, and about V2 hr. dredge with a
little floar.
Gravy. — Pour ofiF most of the fat in the pan and ad«l boiled
chopped giblets, and the liquor in which they were cooked, place
1 heaping tablespoon of flour in a pt. bowl, mix smooth with a little
cream; fill up bowl with rich milk and add to the gravy in the pan;
boil several minutes, stirring constantly, and pour into the sauce
bowl. Serve with cranberry sauce. — Mrs. E. D. Kelley, Winnetka,
111.
SWEDISH TURKEY STUFFING.— 2 cups stale bread
crumbs; Yz cup melted butter; Yt cup raisins, seeded and cut in
COOK COUNTY COOK BOOK 293
pieces; J^ cup English walnut meats, broken in pieces; salt and pep-
per, sage. Mix ingredients in the order given. — Mrs. Roger Raw-
lings, Chicago Heights, 111.
CHESTNUT SAUCE FOR ROAST TURKEY.— Boil chest-
nuts tender, peel, cut them in halves, and mix in a brown sauce
made in the turkey-pan. — Eloise Jennings, Winnetka, 111.
ROLLS STUFFED WITH TURKEY.— Light rolls, shaped
like finger rolls, but larger, maybe cut open on one side, the crumbs
dug out, and the cavity filled with minced and seasoned chicken,
turkey, ham or tongue. Close the roll and bind it with narrow
ribbon, tied with a bow and floating ends. Tie the ham rolls with
one color, and the chicken with another. — Mrs. E. D. Bennett,
Bartlett, 111.
SCALLOP OF TURKEY AND OYSTERS.— Cut cold roast,
or boiled turkey into inch lengths, free from skin and gristle, and
put a layer in the bottom of a buttered bake-dish. Season with
salt and pepper✪ Swedish Turkey Stuffing, and dot with butter, and cover with minced raw
oysters. Season this layer, scatter fine crumbs over it, put in more
seasoned turkey, and so on until your materials are used up. Pour
in next a cup of gravy, made by boiling down bones and stuffing
in a qt. of water, until reduced to Yz the original quantity of liquor,
and straining out the bones. Cover with fine crumbs, dot with
butter, and bake, covered, 45 minutes, then brown. You may omit
the oysters, and have a plain turkey scallop. Or substitute chopped
mushrooms for the minced oysters. — Mrs. F. C. Winter, Winnetka,
111.
TO "WARM OVER" TURKEY.— Cut the drumsticks and
wings from the body and take cJflf -all the meat remaining on the
breast. Also use any pieces that has been left over. Disjoint the
rump-piece, splitting it down the back and cutting each piece in
two, thus making 4 pieces of the back. Place all these pieces in a
kettle, add 3 or more tablespoons of the stuffing. Add water to
half the height of the turkey in the kettle, cover the kettle tightly
and set it in a moderate heat. Cook at least 45 minutes, stirring
often and adding more water, enough at the last to keep the meat
from sticking to the kettle. Season with salt and pepper, turn on
a platter and serve. Do not cut the meat from the bones. The
294 FOWL ✪ Warmed Over Turkey
Page 200 · 7 recipe records on this page
Presented as published in 1912. 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
Stuffing. — Cut off the crust of a loaf of stale bread and soften by pouring warm water on it. Squeeze out the water, add V2 lb. melted butter, 1 teaspoon of salt and Yz of pepper; drain off liquor from a qt. of oysters, bring to a boil, skim and pour over the bread crumbs. Mix all thoroughly, and, if dry, moisten with a little sweet milk; add the oysters. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add ^ pt. of hot water, and roast, basting twice. Turn until browned on all sides, and about V2 hr. dredge with a little floar.
Gravy. — Pour off most of the fat in the pan and add boiled chopped giblets, and the liquor in which they were cooked, place 1 heaping tablespoon of flour in a pt. bowl, mix smooth with a little cream; fill up bowl with rich milk and add to the gravy in the pan; boil several minutes, stirring constantly, and pour into the sauce bowl. Serve with cranberry sauce. — Mrs. E. D. Kelley, Winnetka,
SWEDISH TURKEY STUFFING.— 2 cups stale bread crumbs; Yz cup melted butter; 1/4 cup raisins, seeded and cut in
pieces; 1/2 cup English walnut meats, broken in pieces; salt and pepper, sage. Mix ingredients in the order given. — Mrs. Roger Rawlings, Chicago Heights, 111.
CHESTNUT SAUCE FOR ROAST TURKEY.— Boil chestnuts tender, peel, cut them in halves, and mix in a brown sauce made in the turkey-pan. — Eloise Jennings, Winnetka, 111.
ROLLS STUFFED WITH TURKEY.— Light rolls, shaped like finger rolls, but larger, maybe cut open on one side, the crumbs dug out, and the cavity filled with minced and seasoned chicken, turkey, ham or tongue. Close the roll and bind it with narrow ribbon, tied with a bow and floating ends. Tie the ham rolls with one color, and the chicken with another. — Mrs. E. D. Bennett, Bartlett, 111.
SCALLOP OF TURKEY AND OYSTERS.— Cut cold roast, or boiled turkey into inch lengths, free from skin and gristle, and put a layer in the bottom of a buttered bake-dish. Season with salt and pepper, and dot with butter, and cover with minced raw oysters. Season this layer, scatter fine crumbs over it, put in more seasoned turkey, and so on until your materials are used up. Pour in next a cup of gravy, made by boiling down bones and stuffing in a qt. of water, until reduced to Yz the original quantity of liquor, and straining out the bones. Cover with fine crumbs, dot with butter, and bake, covered, 45 minutes, then brown. You may omit the oysters, and have a plain turkey scallop. Or substitute chopped mushrooms for the minced oysters. — Mrs. F. C. Winter, Winnetka,
TO "WARM OVER" TURKEY.— Cut the drumsticks and wings from the body and take cJflf -all the meat remaining on the breast. Also use any pieces that has been left over. Disjoint the rump-piece, splitting it down the back and cutting each piece in two, thus making 4 pieces of the back. Place all these pieces in a kettle, add 3 or more tablespoons of the stuffing. Add water to half the height of the turkey in the kettle, cover the kettle tightly and set it in a moderate heat. Cook at least 45 minutes, stirring often and adding more water, enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter and serve. Do not cut the meat from the bones. The
Records on this page
Turkey HashRoast Turkey with Oyster DressingSwedish Turkey StuffingChestnut Sauce for Roast TurkeyRolls Stuffed with TurkeyScallop of Turkey and OystersWarmed Over Turkey