While the turkey is roasting, the neck and giblets should
be put on to boil, first being well covered with cold water ;
and when the turkey is done, the giblets, etc., should be
taken from the water and chopped very finely. Place the
roast now upon a hot platter, pour the grease out of the
baking-tin, and substitute for it the liquor made by the boil-
ing of the giblets. In a small sauce-pan then melt the butter,
stir into it the flour, add to it the liquor from the baking-
tin, also the chopped giblets, season all with the remainder
of the pepper and salt, and let the whole cook for two
minutes. Serve in a gravy-boat along with the turkey.
NOTE. — Chickens, ducks, and geese may also be prepared and
roasted in this manner, the stuffing for ducks and geese being dif-
ferent only in the addition of two Bermuda onions, chopped fine,
and one tea-spoonful of sage to the seasoning of this given amount
of dressing.
Roast Pork. — One small loin of poi-k, three table-spoon-
fuls of bread crumbs, one Bermuda onion, one half tea-
spoonful of chopped sage, one half tea-spoonful of salt, one
half tea-spoonful of pepper, one ounce of chopped suet, one
table-spoonful of dripping.
First separate each joint of the loin with a chopper, and
then make an incision with a knife into the thick part of
the pork in. which to put the stuffing. Prepare the stuffing
by mixing the bread crumbs together with the onion, which
must have previously been finely chopped. Add to this the
sage, pepper, salt, and suet, and when all is thoroughly
mixed, press the mixture snugly into the incision already
made in the pork, and sew together the edges of the meat
KOAST TURKEY.
ROAST BULLOCK'S HEART. 45
with needle and thread, in order to confine the stuffing.
Grease well a sheet of kitchen-paper with the drippings,
place the loin into this, making an envelope of the paper,
and securing it with a wrapping of twine. Put to bake in a
dry baking-pan, in a brisk oven, basting immediately and
constantly as the grease draws out, and roast a length of
time, allowing twenty minutes to each pound of meat, and
twenty minutes longer.
This should be served either with apple-sauce or apple-
fritters. See pages 177, 133.
NOTE.— The sage powders, that may be purchased in small pack-
ages, can be used in all cases where chopped sage is required.
Eoast Bullock's Heart. — One bullock's heart, three
ounces of chopped suet, three ounces of bread crumbs, one
table-spoonful of chopped parsley✪ Roast Turkey, one dessert-spoonful of
mixed powdered herbs, one gill of milk, two ounces of drip-
pings, one Bermuda onion, one pint of cold water, one ounce
of butter, one ounce of flour, one table-spoonful of mush-
room catchup, one tea-spoonful of pepper, one dessert-spoon-
ful of salt.
The stuffing for this must first be prepared by mixing
together the suet, bread crumbs, parsley, and powdered
herbs. Bind this with the gill of milk, and season with the
pepper and salt. The heart must now be made ready by
thoroughly washing it in several waters, and cutting off the
"deaf ears" or valves closing the arteries. Make the cells
of the heart now into one large one by cutting away the
partitions, place into this the stuffing, and greasing a sheet
of kitchen-paper, tie it over the top, in order to secure the
stuffing.
Page 36 · 3 recipe records on this page
Presented as published in 1886. 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
While the turkey is roasting, the neck and giblets should be put on to boil, first being well covered with cold water ; and when the turkey is done, the giblets, etc., should be taken from the water and chopped very finely. Place the roast now upon a hot platter, pour the grease out of the baking-tin, and substitute for it the liquor made by the boiling of the giblets. In a small sauce-pan then melt the butter, stir into it the flour, add to it the liquor from the bakingtin, also the chopped giblets, season all with the remainder of the pepper and salt, and let the whole cook for two minutes. Serve in a gravy-boat along with the turkey.
NOTE. — Chickens, ducks, and geese may also be prepared and roasted in this manner, the stuffing for ducks and geese being different only in the addition of two Bermuda onions, chopped fine, and one tea-spoonful of sage to the seasoning of this given amount of dressing.
Roast Pork. — One small loin of pork, three table-spoonfuls of bread crumbs, one Bermuda onion, one half teaspoonful of chopped sage, one half tea-spoonful of salt, one half tea-spoonful of pepper, one ounce of chopped suet, one table-spoonful of dripping.
First separate each joint of the loin with a chopper, and then make an incision with a knife into the thick part of the pork in. which to put the stuffing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt, and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew together the edges of the meat
ROAST PORK.
ROAST BULLOCK'S HEART. 45
with needle and thread, in order to confine the stuffing. Grease well a sheet of kitchen-paper with the drippings, place the loin into this, making an envelope of the paper, and securing it with a wrapping of twine. Put to bake in a dry baking-pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to each pound of meat, and twenty minutes longer.
This should be served either with apple-sauce or applefritters. See pages 177, 133.
NOTE.— The sage powders, that may be purchased in small packages, can be used in all cases where chopped sage is required.
Eoast Bullock's Heart. — One bullock's heart, three ounces of chopped suet, three ounces of bread crumbs, one table-spoonful of chopped parsley, one dessert-spoonful of mixed powdered herbs, one gill of milk, two ounces of drippings, one Bermuda onion, one pint of cold water, one ounce of butter, one ounce of flour, one table-spoonful of mushroom catchup, one tea-spoonful of pepper, one dessert-spoonful of salt.
The stuffing for this must first be prepared by mixing together the suet, bread crumbs, parsley, and powdered herbs. Bind this with the gill of milk, and season with the pepper and salt. The heart must now be made ready by thoroughly washing it in several waters, and cutting off the "deaf ears" or valves closing the arteries. Make the cells of the heart now into one large one by cutting away the partitions, place into this the stuffing, and greasing a sheet of kitchen-paper, tie it over the top, in order to secure the stuffing.
Records on this page
Roast TurkeyRoast PorkRoast Bullock's Heart