Roasted Turkey

Ingredients

• half onion
• one loaf of stale baker’s bread
• one quart or one can of raw oysters
• one lemon
• two roots of celery
• one-quarter of a pound of butter
• two eggs beaten light

Method

1. 1

   Make a dressing as follows: Chop half onion fine, let cook slightly in frying pan.

2. 2

   Soak sufficient bread in oyster juice until soft, salt, pepper and a pinch of sage; cook slightly in onion pan; take off fire, add one can oysters and two eggs beaten light.

3. 3

   Stuff the turkey and bake slowly for 3 hours.

4. 4

   Gravy is made from the drippings in pan and liver and gizzard chopped fine.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 31. The excerpt below is the record exactly as published.

ROASTED TURKEY. Make a dressing as follows: Chop half onion fine, let cook slightly in frying pan. Soak sufficient bread in oyster juice until soft, salt, pepper and a pinch of sage; cook slightly in onion pan ; take off fire, add one can oysters and two eggs beaten light. Stuff the turkey and bake slowly for 3 hours. Gravy is made from the drippings in pan and liver and giz- zard chopped fine. Mrs. Jerry Conroy. ROASTED TURKEY. For a turkey weighing from eight to ten pounds, allow one loaf of stale baker’s bread, one quart or one can of raw oysters, one lemon, two roots of celery and one-quarter of a pound of butter

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