Roast Turkey

Ingredients

• the turkey
• veal force-meat
• buttered paper or fat bacon

Method

1. 1

   Fill the breast of the turkey with veal forcemeat and truss it, cover the breast with buttered paper or fat bacon, which must be removed about 20 minutes before it is finished.

2. 2

   It should be well basted and will take, according to its size, from 1.5 hours to 2.5 hours to roast.

3. 3

   Garnish with nicely baked sausages, and send boiled ham or tongue to table with it.

4. 4

   Oyster, tomato, celery, chestnut, or mushroom sauce may be served with it.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 29. The excerpt below is the record exactly as published.

ROAST TURKEY. Fill the breast of the turkey •with veal force- meat and truss it, cover the breast with buttered paper or fat bacon

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