Roast Turkey

Ingredients

• a stuffing of sausage-meat
• a bread stuffing
• a little strip of paper
• gravy
• bread-sauce
• a beaten egg

Method

1. 1

   Prepare the turkey for roasting, ensuring the sinews are drawn.

2. 2

   Stuff with sausage-meat or bread stuffing.

3. 3

   Roast, basting well, and cover the bone with paper to prevent scorching.

4. 4

   Serve with gravy and bread-sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 498. The excerpt below is the record exactly as published.

gravy a greasy taste. Stew with a pint of gravy, a teaspoonful of lemon-pickle, the end of a lemon, and a little mace ; boil the turkey seven minutes. Put it on your dish ; thicken the gravy with flour and butter. Mix the yolks of two eggs with a spoonful of thick cream ; put it on the gravy ; shake it over the fire till it is hot, but do not let it boil. Strain, and pour it over the turkey. Lay sippets round, and garnish with lemon and parsley. TURKEY, to Roast. — The sinews of the legs should be drawn whichever way it is dressed. The head should be twisted under the wing ; and in drawing it take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage-meat ; or, if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part ; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs, and a beaten egg

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