Roast Turkey

Ingredients

• Singe, dress, and wash the turkey carefully
• three stalks of celery
• a slice of onion chopped fine
• two tablespoons of butter
• one cup of water
• two tablespoons of flour

Method

1. 1

   Rub the inside of the turkey with salt and pepper, fill with dressing made from wet stale bread, celery, onion, and seasonings.

2. 2

   Sew up carefully, rub the outside with salt and pepper, dredge with flour, and place bits of butter over the top.

3. 3

   Roast in a hot oven for two and a half hours, basting frequently.

4. 4

   Boil and chop the giblets finely and use in the gravy, thickened with flour and enough water to make a large bowlful.

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

Roast Turkey. — Singe, dress, and wash the tur- key carefully, wiping it with a clean towel; rub in- side with salt and pepper, and fill with the follow- ing dressing: Wet stale bread with cold water; when moist, press out all the water, and add three stalks of celery and a slice of onion chopped fine; season quite highly with salt and pepper, a very little thyme, and two tablespoons of butter; sew up carefully, and bind the wings and legs snugly to the body with a cord ; rub the outside with salt and pepper; dredge with flour, and place bits of butter over the top; put in a dripping pan with one cup of water; roast in a hot oven two and a half hours, basting frequently ; boil and chop the giblets quite fine, and use in the gravy, which should be thickened with two tablespoons of flour

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