To Roast a Turkey
From The English-Chinese cookery book, 1890
The liver should always be used in the gravy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 22. The excerpt below is the record exactly as published.
TO ROAST A TURKEY. FLOUR it, and put it to the fire with a little water in the roasting pan. It should be roasted rather slowly. A turkey weighing twelve pounds should roast three hours; one weighing six or seven, an hour and a half. When half done, flour it again thickly ; when this is browned, baste it often. If much fat roasts out, dip off most of it when the turkey is about 50 — TO ROAST A TURKEY — continued. half done, and put a small piece of butter into the gravy, and baste the turkey with it. Having washed the heart, liver, &c., boil them an hour and a half in a saucepan in a pint of water
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