Stuffing for Turkey No. I

Ingredients

• Three cupfuls of grated stale bread
• Two tablespoonfuls of butter
• One tablespoonful of chopped parsley
• Two tea-spoonfuls of salt
• One-half tea-spoonful of pepper
• One tea-spoonful of chopped onion

Method

1. 1

   Rub butter into crumbs and let stand for an hour before adding seasoning.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 88. The excerpt below is the record exactly as published.

Three cupfuls of grated stale bread. Two table-spoonfuls of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of chopped onion. • Rub the butter into the crumbs, and let them stand at least an hour, when the rest of the seasoning may be added. This makes a crumby stuffing. 2o6 THE PA TTERN COOK-BOOK. STUFFING FOR TURKEY NO. 2. One quart of grated bread. One cupful of milk. One tea-spoonful of chopped parsley. One tea-spoonful of chopped onion. One-half tea-spoonful of summer savory. One table-spoonful of salt. Three table-spoonfuls of butter. Two eggs. One-half tea-spoonful of pepper. One-half tea-spoonful of thyme. Pour the milk on the crumbs, and cover tightly for an hour ; then add the rest of the ingredients, omitting the onion, if objectionable. OYSTER STUFFING. Two cupfuls of bread-crumbs. One table-spoonful of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. Twenty-five oysters. Rub the butter into the crumbs, add the seasoning, and put in the oysters last, leaving them whole. CRANBERRY SAUCE, FOR ROAST TURKEY. One quart of cranberries. One pint of water. One pint of sugar. Pick over and wash the berries, place them in a stew- pan with the water and sugar, and cook slowly for twenty minutes. Rinse a mould with cold water, pour in the stewed berries, and set them away to cool. When ME A TS. 207 wanted for serving, turn out upon a flat dish, cut off a thick slice and send to the table. ROAST TURKEY, WITH CHESTNUT STUFFING. Draw and clean the turkey as previously directed. Shell and blanch fifty large French chestnuts, and boil them half an hour in water enough to cover. Drain off the water, and add to the nuts three table-spoonfuls of butter, a table-spoonful of salt, and half a tea-spoonful of pepper. Mix well, and place them in the turkey. Truss and roast the fowl as directed in the preceding recipe. When done, serve with CHESTNUT SAUCE. Thirty French chestnuts. One pint of water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One table-spoonful of butter. One table-spoonful of flour. Shell and blanch the nuts, boil until tender, drain thoroughly, and mash them wdth a potato masher. Add the water a little at a time, rub the mixture through a sieve, and cook gently in a sauce-pan for half an hour. Place the butter in a frying-pan, and when hot, add the flour. Cook until the flour is of a dark-brown color, stirring constantly ; then add the chestnut mixture, cook for three or four minutes, and serve in a gravy-boat. BOILED TURKEY, WITH CELERY SAUCE. If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and 208 THE PA TTERN COOK-BOOK. tied, or the legs and wings will be sadly disarranged dur- ing the process of boiling. When the turkey has been cleaned, stuff it with the following CELERY STUFFING. One-half head of celery. One quart of bread-crumbs. Two eggs. Two table-spoonfuls of salt. Two table-spoonfuls of butter

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