the while ; remove from the fire, and, when cold, sea-
son with salt and pepper, one teaspoonful of celery
seeds, one teaspoonful of parsley, a hit of butter (sage
and thyme if you like), and the raw yolks of two eggs ;
do not fill the turkey more than three-quarters full, as
the bread will swell; now, sew the turkey up; twist the
wings back, run a skewer through the thigh into the
hody, pass a string across the back of the turkey, cross-
ing it below the breast ; then catch it over the points of
the skewer, cross the string again and tie in the back;
rub a tablespoonful of salt and a little pepper all over
the bird and place it in a roasting pan. Spread two
tablespoonfuls of soft butter over the breast, dredge
with flour, then put the pan in a medium hot oven to
roast; when this browns add one cup of boiling water
and baste ; dredge with flour after each basting ; con-
tinue to roast and baste freely until done; allow fifteen
minutes to every pound.
Place the giblets in a saucepan over the fire, cover
with cold water, add one-half teaspoonful of salt; when
it boils add one clove of garlic and cook till done ; mix
one tablespoonful of flour✪ Roast Turkey in a little cold water until
smooth, and add to the drippings in the pan in which
the turkey was cooked, and add sufiicient giblet broth
to make a cream sauce; cook five minutes, skim and
strain; chop the giblets very fine, add them to the
sauce and serve.
Oysters and also chestnuts make a pleasing stufiSng
for a change. Serve with cranberry sauce or currant
jelly.
If you have nice slices of turkey breast left over they
make a nice breakfast dish when dipped in batter and
fried brown.
OYSTER STUFFING FOR TURKEY.
Take three or four dozen nice plump oysters, wash
and bread them, add to them a tumblerful of bread
crumbs; chop up a tumblerful of nice beef suet; mix
together, and moisten with three eggs; season with
salt, pepper, a little butter, a teaspoonful of mace, and
some cayenne pepper✪ Oyster Stuffing for Turkey. Roll forcemeat into cakes, and
70 The Complete Cook Book.
fry them. They are pretty laid around a turkey or
chicken.
BONED TURKEY A LA PROSPEEITY OF
AMERICA.
Procure a fine, tender, young Rhode Island turkey,
weighing eight pounds. Singe, draw, and neatly wipe
the interior. Make an incision right along the back.
Begin boning from the neck down toward the breast, on
both sides, being very careful not to make any holes in
the skin, as it should remain perfectly intact. Make
an incision from the first joint, then bone both legs.
Cut away also, very carefully, the two wing bones.
Season the inside with one pinch of salt and half a
pinch of pepper, evenly divided. Place ifc on a dish,
and lay it in the ice box until needed. Take two pouEds
of lean, raw veal, three pounds of fresh pork, and half
a pound of larding pork, all cut up into small dice-
shaped pieces. Season with two pinches of salt, one
pinch of white pepper, the third of a saltspoonful of
grated nutmeg, and the same quantity of thyme. Mix
all well together. Place all in the chopping machine,
and chop it exceedingly fine, repeating the process, if
necessary, until it is chopped to perfection. Should
there be any sinews among the ingredients, remove
them all. Place on a cold dish, and put away in the
ice box to cool until the following is prepared : Have
ready a quarter of a pound of the end (red) part of a
cooked . smoked beef tongue, eighteen medium-sized
sound truflfles, both tongue and truffles cut in dice-shaped
pieces half an inch square. Take the forcemeat from
the ice box, and thoroughly mix the tongue and truffles
with it, pouring in also a wineglassful of Madeira
wine. ' Half a cup of well-peeled pistache can be added
if at hand. Take the turkey from the ice box, spread it
on a clean table (skin side downward).
Page 31 · 2 recipe records on this page
Presented as published in 1900. 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
the while ; remove from the fire, and, when cold, season with salt and pepper, one teaspoonful of celery seeds, one teaspoonful of parsley, a hit of butter (sage and thyme if you like), and the raw yolks of two eggs ; do not fill the turkey more than three-quarters full, as the bread will swell; now, sew the turkey up; twist the wings back, run a skewer through the thigh into the hody, pass a string across the back of the turkey, crossing it below the breast ; then catch it over the points of the skewer, cross the string again and tie in the back; rub a tablespoonful of salt and a little pepper all over the bird and place it in a roasting pan. Spread two tablespoonfuls of soft butter over the breast, dredge with flour, then put the pan in a medium hot oven to roast; when this browns add one cup of boiling water and baste ; dredge with flour after each basting ; continue to roast and baste freely until done; allow fifteen minutes to every pound.
Place the giblets in a saucepan over the fire, cover with cold water, add one-half teaspoonful of salt; when it boils add one clove of garlic and cook till done ; mix one tablespoonful of flour in a little cold water until smooth, and add to the drippings in the pan in which the turkey was cooked, and add sufficient giblet broth to make a cream sauce; cook five minutes, skim and strain; chop the giblets very fine, add them to the sauce and serve.
Oysters and also chestnuts make a pleasing stufiSng for a change. Serve with cranberry sauce or currant
jelly.
If you have nice slices of turkey breast left over they make a nice breakfast dish when dipped in batter and fried brown.
OYSTER STUFFING FOR TURKEY.
Take three or four dozen nice plump oysters, wash and bread them, add to them a tumblerful of bread crumbs; chop up a tumblerful of nice beef suet; mix together, and moisten with three eggs; season with salt, pepper, a little butter, a teaspoonful of mace, and some cayenne pepper. Roll forcemeat into cakes, and
70 The Complete Cook Book.
fry them. They are pretty laid around a turkey or chicken.
BONED TURKEY A LA PROSPEEITY OF AMERICA.
Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the breast, on both sides, being very careful not to make any holes in the skin, as it should remain perfectly intact. Make an incision from the first joint, then bone both legs. Cut away also, very carefully, the two wing bones. Season the inside with one pinch of salt and half a pinch of pepper, evenly divided. Place ifc on a dish, and lay it in the ice box until needed. Take two pouEds of lean, raw veal, three pounds of fresh pork, and half a pound of larding pork, all cut up into small diceshaped pieces. Season with two pinches of salt, one pinch of white pepper, the third of a saltspoonful of grated nutmeg, and the same quantity of thyme. Mix all well together. Place all in the chopping machine, and chop it exceedingly fine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients, remove them all. Place on a cold dish, and put away in the ice box to cool until the following is prepared : Have ready a quarter of a pound of the end (red) part of a cooked . smoked beef tongue, eighteen medium-sized sound truflfles, both tongue and truffles cut in dice-shaped pieces half an inch square. Take the forcemeat from the ice box, and thoroughly mix the tongue and truffles with it, pouring in also a wineglassful of Madeira wine. ' Half a cup of well-peeled pistache can be added if at hand. Take the turkey from the ice box, spread it on a clean table (skin side downward).
Records on this page
Roast TurkeyOyster Stuffing for Turkey