Roast Turkey

Ingredients

• a turkey
• Rub entire surface with salt
• add 2 cups of boiling water
• use 1/2 cup butter melted

Method

1. 1

   Clean, stuff and truss the turkey.

2. 2

   Rub entire surface with salt.

3. 3

   Put in pan and cover breast with strips of bacon.

4. 4

   Cook in moderate oven.

5. 5

   Baste with fat in pan and add 2 cups of boiling water; continue basting every 15 minutes until turkey is cooked, which will require about 4 hours for a 10-pound turkey.

6. 6

   For basting use 1/2 cup butter melted in 1 cup boiling water, and after this is used baste with fat in pan.

7. 7

   Serve with cranberry jelly.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 25. The excerpt below is the record exactly as published.

Roast Turkey—Clean, stuff and truss the turkey. Rub entire surface with salt. Put in pan and cover breast with strips of bacon. Cook in moderate oven. Baste with fat in pan and add 2 cups of boiling water; continue basting every 15 minutes until turkey is cooked, which will require about 4 hours for a 10-pound turkey. For basting use 14 cup butter melted in 1 cup boiling water, and after this is used baste with fat in pan. Serve with cranberry jelly. Turkey Ragout—Cut all the meat left from roast turkey in as large pieces as it will allow. Break up the bones, put them in a stew pan, with cold water to cover them, boil an hour, and strain out the bones. Season the liquor with pepper, salt, a little chopped celery or Blue Ribbon celery salt; stir in a thickening made of flour rubbed smooth in a little cold milk, 4 cup milk and butter the size of an egg. Stir over the fire constantly until thick as cream, put in the cold turkey, simmer 5 minutes and serve. *O¢ S@= GAME All water birds should be eaten as fresh as possible, as their flesh is oily and soon becomes rank. If there is a large quantity of game on hand at one time, it will be well to cook the young game first, and the old one or two days later, as old birds will keep longer than young ones. Old birds also need longer cooking. Young game cooks rather more quickly than poultry, and the flavor is best retained by cooking it plainly. The rule is that while dark-meated game may be rare, white-meated game should be well done. Wild ducks and geese are so oily that they should be washed with warm water and soap or baking soda before drawing, as anything less effectual will not cleanse them properly. The objectionable flavor of wild ducks comes from the oil in the skin. If it is very strong they can be skinned, then spread with butter, dredged thickly with flour, and put in a very quick oven to roast. The directions for ‘‘drawing” and ‘‘trussing”’ given for poultry will apply equally well for wild fowls. Overcoming the Wild Flavor—It is sometimes desired to overcome the wild flavor in the large birds, as it is disliked by some people. There are Poultry and Game 47 various ways to do this: (1) Peel a lemon and lay it inside; renew it every 10 or 12 hours and continue for 1 or 2 days. From most game this wil! absorb the unpleasant flavors. (2) Put for 10 or 12 hours in salt and water. (3) They may be put in soda and water for 2 or 3 hours. (4) Parboil in water containing 1 to 2 onions. (5) Sprinkle charcoal inside. Game birds are usually stuffed with sliced onion or apple to help remove strong flavor. These are not eaten. Restoring Tainted Game—If game becomes slightly tainted, it should at once be picked clean and put into milk for a full day (24 hours), keeping it entirely covered. This will sweeten it, and it should be cooked at once. Rabbits or hares are only fit for use when young. They should be drawn directly after being killed, and should not be skinned until ready for use. Baked Rabbit—Cut rabbit up and place in pan of hot water. Simmer about 20 minutes. Remove from water, drain, and sprinkle meat with salt and Blue Ribbon pepper. Dip in flour, egg and crumbs. Place in a well- greased pan and bake 20 minutes in a hot oven. Baste with bacon dripping. Arrange on platter and pour over it thickened gravy made in the pan in which the rabbit was baked. CARVING POULTRY AND GAME **Let’s carve him as a fish fit for the gods, Not hew him as a carcase fit for hounds.’’—-SHAKESPEARE. The carving knife should be well sharpened before being brought to the table. Always try to cut at right angles with the fibres of the meat. The difficulty in carving poultry arises from the awkward shape of the bird, but this may be largely overcome by plunging the fork upright into the very centre of the breastbone, and keeping it there until the carving is as A second fork will be necessary, especially with a large bird, as a turkey

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