Dressing for a Turkey from Six to Seven Pounds

Ingredients

• five pints of bread crumbs
• two tablespoons corn meal
• one teaspoon salt
• one half teaspoon pepper

Method

1. 1

   Boil the heart, liver, gizzard and neck until the meat falls from the bones, chop fine and add butter size of an egg melted in the liquid to the amount of one pint when done, pour this over the bread crumbs, when used, stuff turkey loosely.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 23. The excerpt below is the record exactly as published.

one teaspoon salt, a little pepper, (one small onion if desired), cover closely, cook in a moder¬ ate oven two lionrs. FRIED LIVER. Scald liver, remove the outside skin and cartilage, dry it with a cloth, roll in thmr, and drop in hot lard, after it is fried, remove on a hot plate, season with salt and cover up. (Or fry with bacon.) S. K. HAM BAKED. Wash ami clean ham, if mnch salted parboil, make a paste of Hour and water, and cover it all over, pnt into a dripping pan and hake three hours, when done re¬ move dough and rind all together. This is superior to boiling. TO BOIL A HAM. Pare it before boiling, it will stay white, and keep it on the back of stove where it will simmer slowly. FRIED HAM. • If salty, parboil, then dry and fry (inickly on a hot stove, turning almost constantly, as soon as fried through take out (yf fat pnt on hot platter and cover till ready to serve. HAM CROQUETTES. , One cupful chopped ham, two clips hot mashed potatoes, half a cup bread crumbs, a little butter, three well beaten eggs, mix and make into balls, fry. MINT SAUCE. ('hop well tender leaves of mint, s])rinkle with sugar and cover with vine¬ gar half an hour before using. MEAT CROQUETTES. (.'hop meat, Mix one-half cup milk and teaspoon Hour, melt butter size of an egg, and stir milk and Hour in it, let come to a boil, mix thoroughly with meat, form in balls or cakes, let stand until ready to fry, then dip in beaten egg and crumbs and fry brown in hot lard. Mrs. McMillen. MEAT CROQUETTES NO. 2. Take remnants of boiled or roast beef, chop, make into patties and fry. A. I). K. Muscatine, (la. MEAT SOUFFLE. Cup gravy or cream sauce, one cup of chopped meat, yolks of two eggs, pepper and salt, cook until heated through, set olT to cool, while cooling beat whites stiff, add them to the mixture, put into a bak¬ ing dish and bake until set in the center. Serve. TIIK PKNNSY LVAXI A iJKKMAX (’OOK HOOK. Ul HYDERABAD CUTLETS. One pint liiiely elmppeil inutton, one cnp bread cniinlM. one enp thick t(unato sauce, one dessert simmui, curry pt^wder^ one teas|MM>n onion juice, salt, pepper, one well beaten e^g. form into small thick cutlets, dip into slightly beaten egg, then bread crumbs. Fry in smoking hot fat, serve with tomato sauce. FRIKADEL. Take bits of meat and potatm's left over and chop, take pieces of <lry bread and pour on boiling water, then take out (piickly and press as <lry as you can with the hands, chop with the alM)ve, season, add an egg, and mix well, make into pat¬ ties. fry. Any of the alawe recipes can be baked in empty baking powder cans, and then slice<l when cold and make a nice achli- tion to the lunch basket. S. K. VEAL LOAF. Three pounds veal, an«l three-fourth pouuils salted pork chopped fine, one dozen large crackers crumbed, add one- half of them to the meat, also two ejrgs season to taste, mix thoroughly and make in mould, then roll into the remaining crackercrumbs and bake one hour, serve C(dd. VEAL SCALLOP. Chop cold veal very fine, put into a buttered dish, a layer of veal, a little salt ami pepper and some small bits of butter strew over it a layer of finely powdered crackers, pour over it milk enough to moisten it. then add another layer of veal, etc., and so on, until dish is full, wet well with gravy and warm water. C(ner to keep in the steam, and bake one-half hour in hot oven. .Mrs. (i. K. Holbien. VEAL BAKED. WITH I>KKSSIN<J. Put veal steak into a pan with a little • water, butter and salt, then take one egg and the same quantity of water, which thicken with cracker crumbs, spread on the meat and bake. .Mrs. C. 0. Waltz. VEAL STEAK. Koll in Hour, put in pan with hot lard and butter, season, and fry brown on both sides, then i>our on a cup of hot water, cover and let it simmer until din¬ ner is really. VEAL STEW. Boil meat until tender, make a gravy and season well, add butter to gravy. TO ROAST A TURKEY. After turkey is cleaned and ready to be filled, rub it well with salt inside and outside, take one pint of oysters and two pints of crackers, crush crackers and mix with oysters, add butter and salt, mix with a fork, so as not to break the oysters, fill the turkey, sew it up, then wrap it with strips of old clean muslin until it is wrapped tight, put into dripping pan with some water and roast. Some¬ times it requires two or more hours bak¬ ing- Mrs. I. K. Wells. OTHER I)RE.SSIN(;. Take half crackers and half bread crumbs, season with pepper, salt and but¬ ter, moisten with water. POULTRY. DRESSING FOR A TURKEY FROM SIX TO SEVEN POUNDS. Take five pints of breail crumb.s, two tables|NH>n.s corn meal, one te.isp<N>n salt, one half teas|NHm pepper

Cook this with the app: pantry check, scaling, and the assistant.