To Cook a Turkey

Ingredients

• a pint of meal
• a large rounded kitchen spoonful of lard
• One quart berries
• one pint cold water
• one pint of white sugar

Method

1. 1

   In cooking turkey stuff it with a dressing made of corn bread.

2. 2

   Bake thin, remove the crust, crumble and put with a spoon in the fowl so as not to pack.

3. 3

   The neck, feet, liver and gizzard should be put on with a pint of water and seasoning of salt.

4. 4

   Cook slowly for an hour or more.

5. 5

   When fowl is about half done place on it four thin slices of bacon for flavor.

6. 6

   Serve with cranberry sauce made by boiling the berries and water, straining, and adding sugar.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 11. The excerpt below is the record exactly as published.

TO COOK A TURKEY In cooking turkey stuff' it with a dressing made of corn bread made by adding to a pint of meal a large rounded kitchen spoonful of lard and season with black pepper. Bake thin, remove the crust, crumble and put with a vspoon in the fowl so as not to pack and to be crumbled when taken out. The neck, feet, liver and gizzard should be put on with a pint of water and seasoning of salt. Cook slowly for an hour or more with the seasoning as for meats. This is used for grav}' in the baking. The time for baking the turkey depends upon size of fowl and amount of gas pressure Never add salt to any fowl until meat is browned. When fowl is about half done place on it four thin slices of bacon ior the flavor. Serve with the following cranberry sauce : One quart berries, one pint cold water. Cover closely and boil ten minutes. Strain to get out the husks, then add one pint of white sugar

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