European and American cuisine

Turkey roasted with Bread Dressing.— Prepare the turkey the same as in foregoing recipe ; soak a small loaf of baker's bread without the rind for 10 minutes in cold water, then inclose TURKEY. 265 it in a towel and press it dry. Place a saucepan with 2 fine-chopped onions and 2 ounces of butter over the fire ; cook 5 minutes without browning ; then add the bread, stir and cook 5 minutes longer ; turn the bread into a bowl, and, when cold, add 1 teaspoonful salt, % teaspoonful pepper, 1 teaspoonful thyme, and 2 whole eggs; mix all the ingredients well together ; use and finish the turkey as in foregoing recipe. Turkey roasted with Bread Dressing—American Style. — Remove the crust from a 1-pound loaf of stale baker's bread ; rub white part fine, and put the crumbs into a bowl ; add 2 ounces melted butter, 1 even teaspoonful salt, V, even teaspoonful pepper, 1 teaspoonful thyme, and 1 well-beaten egg ; mix all well together ; season the crop and body of a well-cleaned turkey with 1 even tablespoonful salt, fill in the bread dressing, sew it up ; finish the same as in foregoing recipe. Turkey roasted with Sage Dressing.— Prepare and roast a turkey the same as roasted turkey i I'allemande. Soak 1 pound of stale bread without the rind 10 minutes in cold water, press out all the water through a cloth ; place a saucepan with 1 gill of finechopped onions and 1 tablespoonful butter over the fire ; cook 5 minutes without browning ; add this to the bread ; then add 4 ounces sausage meat, y, tablespoonful salt, Vg teaspoonful pepper, 1 teaspoonful sage, and 2 whole eggs ; mix all well together, and use as directed in former recipe ; 1 tablespoonful fine-chopped parsley may be added. Turkey roasted with Chestnut Dressing.— Place a saucepan with V/f pound large chestnuts over the fire, cover with boiling water, cook 20 minutes ; then drain off the water ; remove the shells and brown skin ; put half of the chestnuts in a saucepan, add 1 pint of milk, and 1 ounce butter ; cook until the nuts are soft ; then mash them fine, turn them into a bowl, and when cold add 1 even tablespoonful salt, 1 even teaspoonful pepper, Vt pound sausage meat, and the remaining whole chestnuts ; mix all well to- gether. In the meantime singe, draw, and wash a young tarkey 10 pounds in weight; wipe it dry; season the inside with % tablespoonful salt ; loosen the skin from the breast, put a layer of the above dressing over the breast under the skin ; fill the crop and body with the same dressing, sew it up, twist the wings backward. Thread a trussing needle with a strong, white cord, pass it through the thigh and body to the other thigh, direct the needle back again, and let it come out again at the same thigh into which the needle first went ; tie the 2 cords together on one side, cut oft the cord ; then run the needle and cord through 1 wing, take up the skin of the neck, fasten it down to the back, then pass the needle through the other wing, tighten and tie the strings in the back, so that the wings and thighs are well attached to the body. Then rub 1 tablespoonful salt all over the turkey ; spread 2 ounces of butter over the breast and thighs.