Roast Turkey or Chicken

Ingredients

• After the fowl is singed and cleaned
• Soak nearly a small loaf of bread in the water
• Bake in a moderate oven 15 minutes to the pound
• add a little Salt

Method

1. 1

   After the fowl is singed and cleaned, wash and dry quickly with a linen towel.

2. 2

   Fill the inside and sew up; then fill in at the neck and draw the skin over the back and fasten.

3. 3

   Fasten the legs and wings close to the body, also the lower ends of the legs together.

4. 4

   Put enough water in the tin to keep it from burning; add a little salt; turn and baste often.

5. 5

   Bake in a moderate oven 15 minutes to the pound.

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 6. The excerpt below is the record exactly as published.

Roast Turkey or Chicken. After the fowl is singed and cleaned, wash and dry quickly with a linen towel, Fill the inside and sew up; then fill in at the neck and draw the skin over the back and fasten, Fasten the legs and wings close to the body, also the lower ends of the legs together. Put enough water in the tin to keep it from burning; add a little Salt; turn and baste often. Bake in a moderate oven 15 minutes to the pound. The following is one_rule for TURKEY DRESSING. Take first joint of wings, part of neck, the heart. liver and gizzard and boil soft. When nearly done add 5 or6 potatoes, When all are boiled remove bones, cho and season with pepper and a good sized. iece of butter. Soak nearly a small oaf of bread in the water

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