Gravy for Turkey

Ingredients

• a pint of water
• the neck, heart, liver and gizzard
• a teaspoonful of flour

Method

1. 1

   Boil neck, heart, liver, and gizzard in water until tender.

2. 2

   Chop the heart and gizzard, mash the liver, and discard the neck.

3. 3

   Add chopped meat to the gravy drippings, boil, and thicken with flour.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 15. The excerpt below is the record exactly as published.

ablespoonfuls of flour, half a pint of milk and the yolks of four eggs. Put the butter and flour into a saucepan ; when mixed add the milk and stir until boiling ; add the scallops, a teaspoonful of salt, a dash of pepper, just a grating of nutmeg, and when hot add the yolks slightly beaten, a table- spoonful of chopped parsley, and serve at once. Scallops may also be dipped in ^%% and breadcrumbs, fried in smoking-hot fat and served with tomato ketchup or sauce. Poultry and Game Birds. The term poultry includes chickens, tur- keys, ducks, and geese. Its flesh is lighter in color than that of other animals, but it is very nourishing. The flesh of ducks, geese, and many wild birds is much darker than that of the chicken or turkey. The flesh of birds is never mottled, like that of mam- mals ; that is, it does not contain fat in layers between the musuclar tissue, though there may be much fat in other parts of the body. The flavor and digestibility of the flesh of birds differ considerably, and the flavor is much affected by the food. The white meat of birds is generally considered the most tender, and the dark meat the most savory and stimulating. Roast Turkey. — Be careful to choose a young turkey. Remove the feathers care- fully, and singe over a burning newspaper on the top of the stove ; then carefully ^^2 " draw " the fowl, being heedful not to break any of the internal organs. Remove the crop, cut off" the head, and tie the neck close to the body by drawing the skin over it. This done, the inside of the turkey must be carefully rinsed out with several waters, a teaspoonful of baking soda being mixed in the next to the last. The inside of a fowl is often sour, if it has not been freshly killed, and soda acts as a corrective to this. Next wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, and fill with the dressing described be- low. Then sew up the body with a strong thread, tie the legs and wings to the body, rub with a little soft butter, sprinkle with salt and pepper, and dredge with a little flour. Now place the turkey in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste often, turning the bird around occasionally so that every part will be uniformly done. If the liquid runs out clear when the body is pierced, the bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper. A fifteen -pound turkey requires between three and four hours to bake. Serve with cran- berry sauce. Turkey or Chicken Dressing. — Crum- ble one loaf of bread fine, soften with melted butter, cover closely, let stand from half to one hour, then add salt, pepper and a little sage and onions, mix thoroughly. Chestnut Dressing for Turkey. — For a ten-pound turkey, one quart of Spanish or two quarts of common chestnuts will be re- quired. Shell, blanch and boil them until tender; drain, mash or chop fine; add a tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper. Mix and stuff into the turkey . Roast Turkey v^^ith Oysters. — Clean a turkey and lay it in a dripping pan ; prepare a dressing of stale bread, composed of one quart of bread crumbs and one cupful of butter, and water enough to moisten. Add to this two dozen oysters and pepper and salt to taste. Mix all, and stuff the turkey with it ; and put butter over the outside ; put some water in the dripping pan, set it in the oven and bake until done, basting quite often. Never parboil a young turkey. THE MODEL COOK BOOK 15 Gravy for Turkey. — When the turkey is put in to roast, place the neck, heart, liver and gizzard in a stew-pan with a pint of water

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