{>arts alike to the heat ; it should be moist and tender, not in the
east scorched, blistered or shriveled, till it is a golden brown all
over. For the first two-thirds of time required for cooking (the rule
is twenty minutes to the pound and twenty minutes longer) t^e
basting should keep the surface moistened so that it .will not crisp
at all ; meantime the oven should be kept closed as much as pos-
sible. A long gauntlet glove is a good thing to protect the hand
and arm when basting. In turning pan, do it as quickly as possible ;
season with two teaspoons salt when half done. In the last third
of the time allowed for cooking, dredge with flour by withdrawing
the pan partly from the oven (resting the end on the grating which
falls down, or on a block of wood or a plain stool of the proper
height kept for the purpose), and cover the breast, upper portion
and sides thoroughly, using a fine sifter, return pan to oven, and let
remain until the flour is well browned, then baste freely with drip-
pings from pan, and flour again, repeating flouring and browning,
allowing crust to grow crisper eacn time ; there will probably be
time to repeat the process three or four times before finishing. Take
care not to wash off flour by basting, always leaving in oven until
all flour of last dredging is thoroughly browned. If it is necessary
to turn the turkey in the pan, use a towel, and never stick it with a
fork^ as it allows the juices to escape. In roasting a large turkey, a
liberal allowance of butter for cooking, including gravy for serving
in two successive days, is one tea-cup, but less may be used, accord-
ing to taste or necessity for economy. Baste with* melted butter the
last time, then dredge with flour ana serve when browned ; the en-
tire surface will Ihen be a rich, frothy, brown crust, which breaks
off in shells in carving, and makes the most savory of morsels.
Keep hot while making the Giblet Gravy. Always be very careful
in removing the skewers and strings not to break the crust.
Roast Turkey✪ Roast Turkey, — Prepare as above omitting the larding, placing
bits of butter or pieces of the fat from the turkev or thin slices of
fat pork over the breast of turkey, if wished, and oaste and finish as
above. Some have the rule that when little jets of steam burst out
POULTBY. 641
from the breast and thick parts the turkey is done. Serve with
Cranberry Sauce, and in making, if a little
clear jelly is wanted pour off a cup of the
clear syrup before stirring up the berries,
then LeJh with a spoon. Sometime^
from motives of economy, the stewed cran-
Bowt Tnxuy. bcrries are mixed with an equal amount of
gravy from the turkey pan, making a JFruit Oravy^ which is much
hked ; prepare in same way when cooking game.
Page 466 · 1 recipe record on this page
Presented as published in 1890. 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
{>arts alike to the heat ; it should be moist and tender, not in the least scorched, blistered or shriveled, till it is a golden brown all over. For the first two-thirds of time required for cooking (the rule is twenty minutes to the pound and twenty minutes longer) t^e basting should keep the surface moistened so that it .will not crisp at all ; meantime the oven should be kept closed as much as possible. A long gauntlet glove is a good thing to protect the hand and arm when basting. In turning pan, do it as quickly as possible ; season with two teaspoons salt when half done. In the last third of the time allowed for cooking, dredge with flour by withdrawing the pan partly from the oven (resting the end on the grating which falls down, or on a block of wood or a plain stool of the proper height kept for the purpose), and cover the breast, upper portion and sides thoroughly, using a fine sifter, return pan to oven, and let remain until the flour is well browned, then baste freely with drippings from pan, and flour again, repeating flouring and browning, allowing crust to grow crisper eacn time ; there will probably be time to repeat the process three or four times before finishing. Take care not to wash off flour by basting, always leaving in oven until all flour of last dredging is thoroughly browned. If it is necessary to turn the turkey in the pan, use a towel, and never stick it with a fork as it allows the juices to escape. In roasting a large turkey, a liberal allowance of butter for cooking, including gravy for serving in two successive days, is one tea-cup, but less may be used, according to taste or necessity for economy. Baste with melted butter the last time, then dredge with flour and serve when browned ; the entire surface will then be a rich, frothy, brown crust, which breaks off in shells in carving, and makes the most savory of morsels. Keep hot while making the Giblet Gravy. Always be very careful in removing the skewers and strings not to break the crust.
Roast Turkey, — Prepare as above omitting the larding, placing bits of butter or pieces of the fat from the turkev or thin slices of fat pork over the breast of turkey, if wished, and oaste and finish as above. Some have the rule that when little jets of steam burst out
from the breast and thick parts the turkey is done. Serve with
Cranberry Sauce, and in making, if a little clear jelly is wanted pour off a cup of the clear syrup before stirring up the berries, then Let with a spoon. Sometimes from motives of economy, the stewed cran- Bowt Tnxuy. bcrries are mixed with an equal amount of
gravy from the turkey pan, making a JFruit Oravy^ which is much
hked ; prepare in same way when cooking game.
Records on this page
Roast Turkey