To Roast a Turkey

Ingredients

• when the turkey is prepared as above
• force-meat of bread crumbs
• bits of butter about the breast
• a pint of water
• a cupful of cold water

Method

1. 1

   Fill the place from which the crop was taken with a force-meat of bread crumbs, salt pork, sweet marjoram, pepper, and salt.

2. 2

   Dredge with flour and baste often.

3. 3

   For gravy, boil the neck, heart, liver, and gizzard in a pan with a pint of water, chop fine, and return to the liquor.

4. 4

   Thicken with browned flour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 70. The excerpt below is the record exactly as published.

TO ROAST A TURKEY. When the turkey is prepared as above, fill the place from which the crop was taken with a force-meat of bread crumbs, salt pork, sweet marjoram, [125] 126 TWENTIETH CENTURY HOME COOK BOOK. pepper and salt ; mix well, draw the skin down over it, securing well with a small skewer. Dredge with flour, and if the turkey is not very fat, use bits of butter about the breast Turn the fowl frequently until the flour begins to brown ; baste often with salt and water from the dripping pan ; when half done, dredge it again with flour; if the breast seems to be browning too fast, place a piece of paper over it. Fifteen or twent}' min- utes before you wish to serve it drip a little melted butter over it. For gravy, boil the neck, heart, liver and gizzard in a pan, adding a pint of water • when very tender, remove from the water, chop all fine, rejecting the neck, and return same to liquor in which they were cooked ; add to this the liquor in the dripping pan of the roaster; skim all the fat from the surface of the stewpan ; set the pan over the fire, boil a- few minutes, thicken gravy with a little browned flour. Serve with Cranberry sauce. ROAST TURKEY. The turkey is without doubt the most savory and finest flavored of all our domestic fowls, and is justly held in the highest estimation by all good livers. A dressing made of bread crumbs, butter, sweet herbs rubbed fine, moistened with eggs and seasoned with pepper, salt and grated nut- meg. Sausage meat or forced meat made of chicken meat, boiled ham grated fine, chopped oysters, roasted or boiled chestnuts, rubbed fine, stewed mushrooms, or last, but not the least in estimation, a dozen fine truffles, cut into pieces and sauted in the best of butter, and adding part to the stuffing and part to the sauce, which" is made from the drippings. (Made into a good, brown gravy by the addition of a cupful of cold water

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