Poultry may be baked so that its wings and legs are soft and tender, by
being placed in a deep roasting pan with close cover, thereby retaining the
aroma and essences by absorption while confined. These pans are a recent
innovation, and are made double with a small opening in the top for
giving vent to the accumulation of steam and gases when required.
Roast meats of any kind can also be cooked in the same manner, and it is
a great improvement on the old plan.
ROAST TURKEY.
Select a young turkey; remove all the feathers carefully, singe it over
a burning newspaper on the top of the stove; then “draw” it nicely, being
very careful not to break any of the internal organs; remove the crop care-
fully; cut off the head, and tie the neck close to the body by drawing the
skin over it. Now rinse the inside of the turkey out with several
waters, and in the next to the last, mix a teaspoonful of baking soda;
oftentimes the inside of a fowl is very sour, especially if it is not freshly
killed. Soda, being cleansing, acts as a corrective, and destroys that un-
pleasant taste which we frequently experience in the dressing when fowls
have been killed for some time. Now, after washing, wipe the turkey dry,
inside and out, with a clean cloth, rub the inside with some salt, then stuff
the breast and body with “Dressing for Fowls.” Then sew up the
turkey with a strong thread, tie the legs and wings to the body, rub it
over with a little soft butter, sprinkle over some salt and pepper, dredge
with a little flour✪ Roast Turkey; place it in a dripping-pan, pour in a cup of boiling
80
POULTRY AND GAME.
water, and set in the oven. Baste the turkey often, turning it around
occasionally so that every part will be uniformly baked. When pierced
with a fork and the liquid runs out perfectly clear, the bird is done. If
any part is likely to scorch, pin over it a piece of buttered white paper. A
fifteen pound turkey requires between three and four hours to bake.
Serve with cranberry sauce.
Gravy for Turkey. — When you put the turkey in to roast, put the neck,
heart, liver and gizzard into a stewpan with a pint of water ; boil until
they become quite tender ; take them out of the water, chop the heart and
gizzard, mash the liver and throw away the neck ; return the chopped
heart, gizzard and liver to the liquor in which they were stewed ; set it to
one side, and when the turkey is done it should be added to the gravy that
dripped from the turkey, having first skimmed off the fat from the surface
of the dripping-pan ; set it all over the fire, boil three minutes and thicken
with flour✪ Gravy for Turkey. It will not need brown flour to color the gravy. The gar-
nishes for turkey or chicken are fried oysters, thin slices of ham, slices of
lemon, fried sausages, or force meat balls, also parsley.
DRESSING OR STUFFING FOR FOWLS. ✪ Dressing or Stuffing for Fowls
Page 47 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Poultry may be baked so that its wings and legs are soft and tender, by being placed in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while confined. These pans are a recent innovation, and are made double with a small opening in the top for giving vent to the accumulation of steam and gases when required. Roast meats of any kind can also be cooked in the same manner, and it is a great improvement on the old plan.
ROAST TURKEY.
Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then “draw” it nicely, being very careful not to break any of the internal organs; remove the crop carefully; cut off the head, and tie the neck close to the body by drawing the skin over it. Now rinse the inside of the turkey out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts as a corrective, and destroys that unpleasant taste which we frequently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body with “Dressing for Fowls.” Then sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping-pan, pour in a cup of boiling
water, and set in the oven. Baste the turkey often, turning it around occasionally so that every part will be uniformly baked. When pierced with a fork and the liquid runs out perfectly clear, the bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper. A fifteen pound turkey requires between three and four hours to bake. Serve with cranberry sauce.
Gravy for Turkey. — When you put the turkey in to roast, put the neck, heart, liver and gizzard into a stewpan with a pint of water ; boil until they become quite tender ; take them out of the water, chop the heart and gizzard, mash the liver and throw away the neck ; return the chopped heart, gizzard and liver to the liquor in which they were stewed ; set it to one side, and when the turkey is done it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping-pan ; set it all over the fire, boil three minutes and thicken with flour. It will not need brown flour to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, slices of lemon, fried sausages, or force meat balls, also parsley.
DRESSING OR STUFFING FOR FOWLS.
Records on this page
Roast TurkeyGravy for TurkeyDressing or Stuffing for Fowls