a the trimmingi of the Teal, or what ia Teal graTy ; eorer with eraat, ~~-~-"* ent ont of the paat e , and bake alow^ r with thick p^etwhea brown naimh raid he cut Toy thin Ill fulfill lUipmi thstri tothi fordi flour, d turl wned , wash and di7C: ithaltheheatmaysei at is, in about fifteen temperature to that ked add salt to the to roast a ten-poun ler melted in hotwa ined. Garnish with - uea made of the bro the giblets chopped 1, th the red but tSa and iil!!ii!ll MM liliisl-slil a||||l:|1i|| ill POULTRY AND GAME. * Boast Turkey. Singe the turkey wiUi burning paper, pick out all the pen« feathers, wash it olean and wipe it dry ; then draw out the entrails, imd wash the inside of the bird with several waters; prepare a filling as follows: bread-ommbs sufficient to fill it loosely (it should neyer be packed in any kind of poultry or birds), season with half a teaspoonful of sweet basil, one of sweet marjoram, an onion chopped very fine and stewed for five minutes in a quarter of a pound of butter, which pour over ; pepper and salt, and if convenient two dozen oysters chopped fine, fill the bird with this, reserving a little to put in where the oraw oame ^m, put the ends of the legs through the opening you made when you drew it, letting the joint come just through the vent, turn the wings back and run a skewer across through them, securing it with a string, skewer the legs in the same way, season the outside of the turkey with pepper and salt^ dust with flour, and place in a dripping-pan, pour round it a cup of water✪ Roast Turkey. If the turkey is a very large one it will require three hours, one of ten pounds will roast in two hours, and a small one in an hour and a half; baste it frequently. For the gravy, when you first draw the turkey, put the liver, ^zzard, end of the wings, and a piece of the neck, and the heart into a stew-pan, with half a large onion cut in two, pepper and salt, cover with cold water and simmer for several hours ; when perfectly tender, take out the liver and giziard, chop the latter and put it back, rub the liver to a smooth pas '8 with the yolk of a hard-boiled egg and a piece of butter as large as a walnut^ moisten with ^me f71) 72 COOKERY FROM EXPERIENCE. •f the broth, add % heaping tablespoon of floor, stir this inta the sa«ee-pan, boil up once, when you dish the turkey, pour the eontents of the sauoe-pan into the dripping-pan, stir it round until brown, pour a few upoonsful over the turkey after you have removed the skewers And strings, and serve the rest in a gravy-boat. * Boiled Turkey Prepare the turkey as for roasting, make a filling of bread enunbs seasoned with pepper and salt, a teaspoonful of sweet marjoram, half an one of sweet basil, three ounces of melted butter, and twenty-five raw oysters chopped and poured in with a few spoonsful of their juice, mix thoroughly and fill the turkey but do not pack it, sew up the place you filled it through, truss the legs and wings as for roasting, and put it in a large meat- boiler, with a tablespoon^ of salt✪ Boiled Turkey, and cover with hoUiiug water ; keep a kettle of boiling water to replenish with, and allow fifteen minutes to every pound of turkey. If you put oysters in the filling serve with egg-eauce, as oyster-sauce destroys the taste of the seasoning, if you omit the oysters in the filling put a small chopped onion in the place of them, and serve with oyster- sauce. Aagout of Cold Boast Turkey.

AI-modernized reading of the original text

all the trimmings of the Teal, or what is Teal gravy; cover with roast, sent out of the paste, and bake slow r with thick paste when brown and be cut very thin [illustration: recipe content] [illustration: continued recipe] * Boast Turkey. Singe the turkey wiUi burning paper, pick out all the pin feathers, wash it olean and wipe it dry ; then draw out the entrails, imd wash the inside of the bird with several waters; prepare a filling as follows: bread-ommbs sufficient to fill it loosely (it should neyer be packed in any kind of poultry or birds), season with half a teaspoonful of sweet basil, one of sweet marjoram, an onion chopped very fine and stewed for five minutes in a quarter of a pound of butter, which pour over ; pepper and salt, and if convenient two dozen oysters chopped fine, fill the bird with this, reserving a little to put in where the crop came from, put the ends of the legs through the opening you made when you drew it, letting the joint come just through the vent, turn the wings back and run a skewer across through them, securing it with a string, skewer the legs in the same way, season the outside of the turkey with pepper and salt^ dust with flour, and place in a dripping-pan, pour round it a cup of water. If the turkey is a very large one it will require three hours, one of ten pounds will roast in two hours, and a small one in an hour and a half; baste it frequently. For the gravy, when you first draw the turkey, put the liver, gizzard, end of the wings, and a piece of the neck, and the heart into a stew-pan, with half a large onion cut in two, pepper and salt, cover with cold water and simmer for several hours ; when perfectly tender, take out the liver and giziard, chop the latter and put it back, rub the liver to a smooth paste with the yolk of a hard-boiled egg and a piece of butter as large as a walnut^ moisten with some f71) •f the broth, add % heaping tablespoon of floor, stir this inta the sa«ee-pan, boil up once, when you dish the turkey, pour the contents of the sauce-pan into the dripping-pan, stir it round until brown, pour a few spoonsful over the turkey after you have removed the skewers And strings, and serve the rest in a gravy-boat. * Boiled Turkey Prepare the turkey as for roasting, make a filling of bread crumbs seasoned with pepper and salt, a teaspoonful of sweet marjoram, half an one of sweet basil, three ounces of melted butter, and twenty-five raw oysters chopped and poured in with a few spoonsful of their juice, mix thoroughly and fill the turkey but do not pack it, sew up the place you filled it through, truss the legs and wings as for roasting, and put it in a large meatboiler, with a tablespoon of salt, and cover with boiling water ; keep a kettle of boiling water to replenish with, and allow fifteen minutes to every pound of turkey. If you put oysters in the filling serve with egg-sauce, as oyster-sauce destroys the taste of the seasoning, if you omit the oysters in the filling put a small chopped onion in the place of them, and serve with oyster-sauce. Aagout of Cold Boast Turkey.

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