Recipes I clipped
To Roast a Turkey
From Mrs. Hale's New Cook Book (1857). The clipping I kept, beside a recipe card.
The clipping and the card
To Roast a Turkey
Recipe
Ingredients
- a turkey
- pork sausage meat
- 1beaten egg
- a fewcrumbs of bread
- flour, for dredging
- butter, for basting
Method
- Prepare a stuffing of pork sausage meat, one beaten egg, and a few crumbs of bread. If sausages are to be served with the turkey, stuffing as for fillet of veal, in either a little shred shalot is an improvement.
- Stuff the bird under the breast. Dredge it with flour and put it down to a clear brisk fire at a moderate distance the first half-hour but afterwards nearer.
- Baste with butter and when the turkey is plumped up, and the steam draws towards the fire, it will be nearly done.
- Then dredge it lightly with flour and baste it with a little more butter, first melted in the basting-ladle.
- Serve with gravy in the dish and bread sauce in a tureen. It may be garnished with sausages or with fried forcemeat if veal-stuffing be used.
Sometimes the gizzard and liver are dipped into the yolk of an egg, sprinkled with salt and cayenne, and then put under the pinions, before the bird is put to the fire.
Chestnuts, stewed in gravy, are likewise eaten with turkey.
A very large turkey will require three hours' roasting; one of eight or ten pounds, two hours; and a small one, an hour and a half.
From Mrs. Hale's New Cook Book, by Mrs. Sarah J. Hale (1857). Public domain.
Mrs. Hale's New Cook Book