Roast Turkey

Ingredients

• Clean, stuff and truss the turkey.
• add 2 cups of boiling water
• use } cup butter melted in 1 cup boiling water

Method

1. 1

   Rub turkey with salt, cover breast with bacon, and cook in moderate oven.

2. 2

   Baste with fat and add boiling water, continuing to baste every 15 minutes until cooked.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 24. The excerpt below is the record exactly as published.

Roast Turkey)—2 cups chestnuts, , cup milk, § teaspoon Pure Gold pepper, 1 teaspoon salt, 3 cup butter, 1 cup bread crumbs. Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add } cup butter, salt, pepper and milk. Melt remaining butter, mix with bread crumbs, then combine mixture. Stuffing for Ducks—A peanut stuffing may be used. Make like chestnut, using peanuts for chestnuts, and only { cup of butter. Or a bread stuffing as follows: Cover pieces of dry bread with boiling water. As soon as bread has absorbed water, press out water, season with salt, Pure Gold pepper, melted butter, and finely chopped onion. Boiled Fowl—Dress, clean, and truss a 4 pound fowl, place on rack in a kettle, barely cover with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. It is not desirable to stuff a boiled fowl. A steamed bird retains its flavor better. To cut up a Fowl for Stewing or Fricassee—Follow direc- tions for cleaning poultry. Cut through flesh at thigh, bend back legs and cut off. Separate second joint and drum stick. Remove wings and cut off the tips. Separate the back from the breast by cutting through the ribs. Cut breast in two with a cleaver. 44 Blue Ribbon Cook Book To Stew—Cover the pieces of fowl with boiling water. Simmer until tender, adding salt when half cooked. Fried Chicken—Dip stewed chicken in flour, egg and flour. Brown in chicken fat or butter. Serve with brown sauce. Fricasseed Chicken—Prepare according to directions above. Half cover with boiling water and cook slowly till tender. Remove chicken and sauté. Reduce stock and thicken. A little cream may be added. Pour gravy around chicken, or serve separately. Good served with halves of hot biscuits. Maryland Chicken—Dip stewed chicken in flour, egg and fine crumbs. Place in a dripping-pan with pieces of salt pork or chicken fat. Cover and bake 30 minutes. Serve with cream sauce, broiled bacon and corn fritters. N.B.—If chicken is tender it may be cooked without previous stewing. Chicken Pie—1 stewed fowl, cut in pieces, 2 cups brown sauce, parsley, rich biscuit crust (2 cups flour). Place the chicken in a buttered baking dish, add the brown sauce, heat and add parsley and cover the mixture with the biscuit crust. Bake in a hot oven. Chicken Patties—Take 1 pint cream, 1 tablespoon of corn- starch, 1 pint of cooked chicken, chopped coarsely. Let half the cream come to a boil in a stew pan. Mix the remainder of the cream with the cornstarch and add as soon as it boils; when this thickens, take off the fire, add the chopped chicken, and season to taste with salt, Pure Gold white pepper, and any other seasoning liked. Line patty pans with rich pie-crust, and bake. When all is cold, place a heaping spoon of the chicken on each crust and serve. Jellied Chicken—Half chicken and half veal or pork is cheaper, and practically as good. Use 2 cups diced cooked meat, 2 cups chopped celery, 2 cups stock, 2 tablespoons Pure Gold gelatine, + cup cold water, 1 teaspoon onion juice. Soften gelatine in cold water, add to boiling stock along with onion juice, salt and Pure Gold pepper to taste. Remove from fire, add meat and celery and put in mould to set. Roast Goose and Potato Stuffing—Singe, remove pin- feathers, wash, and scrub a goose in hot soapsuds; then draw. Wash in cold water and wipe. Stuff, truss, sprinkle with salt and Pure Gold pepper, and lay thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and cook 15 to 20 minutes per pound. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut strings, and remove string and skewers. Garnish with watercress and cranberries. Serve with apple sauce. Goose is sometimes parboiled before roasting. Game 45 Roast Duck—Clean and stuff, rub duck outside and in with salt and do not stuff too full. Lay pieces of bacon on breast and bake in moderate oven | hour, if young. If old, parboil or steam until tender before roasting. Serve with currant jelly. 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 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 } cup butter melted in 1 cup boiling water

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