Roast Turkey

Ingredients

• a turkey of moderate size
• forcemeat (No. 1, Chapter VIII)
• butter
• good brown gravy
• well-made bread sauce

Method

1. 1

   Pluck, draw, and singe the turkey.

2. 2

   Wash and dry it, then fill the breast with forcemeat.

3. 3

   Truss the bird and roast it over a clear fire, basting with butter.

4. 4

   Serve with brown gravy and bread sauce.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 249. The excerpt below is the record exactly as published.

orcemeat (No. 1, Chapter VIII.), or with the finest sausage meat, highly seasoned with minced herbs, lemon-rind, mace, and cayenne. Truss the bird firmly, lay it to a clear sound fire, baste it constantly and bountifully with butter, and serve it when done with good brown gravy, and well-made bread sauce. An entire chain of delicate fried sausages is still often placed in the dish, round a turkey, as a garnish. It is usual to fold and fasten a sheet of buttered writing paper over the breast to prevent its being too much coloured : this should be removed twenty minutes before the bird is done. The forcemeat of chestnuts (No. 15, Chapter VIII.) may be very advantageously sub- stituted for the commoner kinds in stuffing it, and the body may then be filled with chestnuts, previously stewed until tender in rich gravjT, or simmered over a slow fire in plenty of rasped bacon, with a high seasoning of mace, nutmeg, and cayenne, until they are so ; or, instead of this, well-made chestnut sauce, or a dish of stewed chestnuts, may be sent to table with the turkey. Obs. 1. — Baron Liebig’s improved method of5 roasting will be found at o 171, and can be followed always instead of the directions given here. 1 \ to hours. Obs . 2. — A turkey should be laid at first far from the fire, and drawn nearer when half done, though never sufficiently so to scorch it ; it should be well roasted, for even the most inveterate advocates of under - dressed meat will seldom tolerate the taste or sight of partially-raw poultry TO BOIL A TURKEY. A delicate but plump hen- turkey of moderate size

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