Roast Turkey

Ingredients

• 1 turkey
• 1/2 cup of melted butter
• 1 quart of water
• salt to taste
• pepper to taste
• flour to dredge

Method

1. 1

   Stuff the turkey with breadcrumbs seasoned with sage, thyme, salt, and pepper.

2. 2

   Rub the turkey with butter and dredge with salt, pepper, and flour.

3. 3

   Roast in a hot oven, basting often, for about three hours.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 24. The excerpt below is the record exactly as published.

Roast Turkey. Gravy. Cranberry Sauce. Boiled On- ions. Mashed White Potatoe. Celery. Bread and Butter. Ap- ple Pie. Cheese. 5upper.— Cold Sliced Turkey. Bread and Butter. Canned Pears. Cocoanut Cake. Tea. Roast Turkey. — Stuff with soft breadcrumbs, highly seasoned with sage, thyme, salt arid pepper. Moisten with half a cup of melted butter ; add hot water enough to make it quite moist. Oys- ters make a pleasing variety. Put the turkey on a rack in a pan, rub well with butter, and dredge wiih salt, pepper and flour. Put it in a hot oven, and when browned reduce the heat and add a pint of water. Baste often. Allow three hours for an eight pound tur- key to cook. Gka\ V, — Put the giblets on to boil in one quart of water and boll till tender. Chop, pour off the rich fat from the pan in which the lui-key was cooked, put on the stove and when hot, add the water in which the giblets werecooki d. Moisten a tablespoonful of flour in cold water, add to the gravy and stir until it is a rich, thick brown. MONDAY, FEB. t3 Breakfast. — Oatmeal and Cream. Sausage. Warmed Potatoe. Bread Butter, Coffee. Dinner. — Cold Turkey. Potatoes, Warmed in the Turkey Gravy. Cranberry Sauce. Celery. Bread and Butter. Mince Pie with Cheese. Supper.— Salmon Patties. Bread and Butter. Crab Apple Sauce. Cocoanut Cake. Tea. Salmon Patties. — Make a thick cream sauce. (Rule given Monday, Jan. 9th.) Mi.x with it half a can of salmon. Bake m in- dividual baking shells. Sprinkle fine cracker crumbs over the top and bake twenty minutes, or till the crumbs are brown. This rule will make si.x shells. Put the remainder of the salmon on a dish, for if left in the tin can it is not fit for use. TUESDAY, FEB. 14 Breakfast. — Hominy and Cream. Creamed Salmon. (Cream Fish, rule Jan. 7th.) Hot Rolls. Coffee. Dinner.- Roast Pork. Gravy. Mashed White Potatoe. Turnip. Apple Sauce. Bread and Butter, Snow Pudding. Suppler.— Cold Roast Pork. Hot Baked Apples. Bread and But- ter. Cake. Tea. Snow Piiddinc— White part. — i pint milk, 2j^ tablespoonfuls of corn starch, 3 tablespoonfuls of sugar, flavor with salt and vanilla. Boil all together, add the whites of three eggs (well beaten) pour into moulds. Ci'^TARD. —Yolks of 3 eggs, i pint of milk. 3 tablespoonfuls of sugar, J^ tablespoonful of corn starch, a little salt and nutmeg. Serve when ice cold and pour the custard over the snow. WEDNESDAY, NOV. Breakfast — Baked Apples wiih Cream. Baked Eggs. ■ Hot Rol!s. Doughnuts. Coffee. -^^ Dinner— Corned Beef. Cabbage. Potatoes. Beets. Bread and Butter. Indian Pudding. Supper— Sliced Corned Beef. Bread and Butter. Canned Berries. Cake. Tea. Bhhts. — Wash clean, but do not cut them. Cook in boiling salted water , allow i hour for summer and 3 hours fur winter beets. When cooked, put them in cold water, rub off the skin and slice them, cover them with a dressing made of hot seasoned vinegar, in which has been dissolved a lump of butter. THURSDAY, NOV. Beet Hash. Bread and Stewed ■ Breakfast— Oatmeal with Cream Butter. Coffee. Dinner^Mutton Cutlets au Fromage. Potatoes, ti>es. Bread and Butter. Squash Pic. Supper— Scalloped Potatoes. Bread and Butter. Stewed Cake. Cocoa. Siii'ASH Pie. — i pint dry and mealy squash. % cup hot egg, well beaten, a little salt ; sweeten and spice to taste, makes one pic. Pears. milk, I This FRIDAY, NOV. Tur- Cake. Breakfast— Baked Pears, Ha-^hed Mutton on Toas*. Po- tato Rolls. Doughnuts. Coffee. Dinner— Baked Cod. Hollandaise Sauce. Boiled Potatoes. nips. Bread and Butter. Grapes and Bananas. Supper— Cheese Crackers. Steamed Bread. Canned Fruit. Chocolate. • PoT,\TO Roi,LS.~Mash or grate (very fine) cold boiled potatoes, to 1% cups potato add li cup nutter, i egg beaten light, i table- spoonful flour, % teaspoonful baking powder, % cup sweet milk, pepper and salt. Beat well together, and bake in gem pans. SATURDAY, NOV. Breakfast— Warmed over Fish. Bread and Butter. Buck- wheat Cakes. Maple Syrup. Coffee. Dinner— Beef Steak. Potatoes. Stewed Tomatoes. Bread and Butter. Ar jle Pie. Cheese. Supper— Boston Brown Bread. Baked Beans. Fruit. Cake. Tea. Buckwheat Cakes. — i cup flour, i of buckwheat flour, i of yeast I tablespoon of sugar, and salt to taste

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