TURKEY, Pulled.— Divide the
meat of the breast by pulling instead of
cutting ; then warm it in a spoonful or
two of white gravy, and a little cream,
grated nutmeg, salt, and a little flour
and butter ; don't boil it. The leg
should be seasoned, scored and broiled,
and put into the dish with the above
round it Cold chicken does as well.
TURKEY, Stuffing for.— Stale
bread is better than rolled crackers for
stuffing. Save all bits of bread and dry
in a cool oven. When well dried, roll
with a rolling-pin on a board kept fos
that special purpose, as the dry crumbs
make the roller and board too rough for
pastry ; or the bread can be pounded in
a mortar. Take of these fine crumbs
enough to fill the body and breast of the
turkey quite full ; add a teaspoonful of
black pepper, one tablespoonful of salt,
a teaspoonful of finely-powdered sage,
one of parsley, one of summer savory,
two eggs well beaten, two tablespoon-
fuls of butter, and cold water enough to
moisten. Some cooks chop a little
sausage and mix with the dressing ; in
that case use less seasoning. Or mince
a dozen oysters and stir into the bread-
crumbs, and use the oyster liquor to
moisten the whole.
Or boil a pint of chestnuts, peel, take
off the inside skin, and chop or pound
them and mix with the other ingre-
dients. When chestnuts are used, very
little bread-crumbs are needed.
TURKEY, Stuffing for.— Boil,
peel, and pound enough chestnuts to
fill the turkey ; add a little pepper and
salt, one egg, and a little flour to bind
the chestnuts, and use nothing else.
The art of making seasonings or
stuffings consists chiefly in so propor-
tioning all flavours that none may pre-
dominate or hide the taste of others.
In stuffing, leave room for swelling,
or the stuffing will be hard and heavy.
In ducks or geese, onion is much
used in the stuffing; but as onion is
very injurious to some people, before
using it, one should be sure that all the
family or guests can eat it without
injury.
TURKEY or Chicken Stuffing.
— Grate three cups of bread, then rub
them through a colander ; pick out
every bit of crust ; put a very little water
to the crumbs ; add a scant cupful of
finely-chopped suet; pick out all the
stringy parts. Add chopped parsley, if
agreeable to all, and, if liked highly
seasoned, a little sweet marjoram and
summer savory, but not unless it is
known to be pleasant to all who are to
partake, for these herbs are injurious to
many. Grate the rind of one lemon
and a very little nutmeg ; add pepper
and salt. Bind all together with one or
two beaten egg a.
TURKEY CARPETS, to
Clean. — To revive the colour of *
xux
3 97
rwi
Turkey carpet, beat it well with a stick
till the dust is all got out ; then, with a
lemon or sorrel juice, take out the spots
of ink, if the carpet be stained with any ;
wash it in cold water, and afterwards
shake out all the water from the threads
of the carpet. When it is thoroughly
dry, rub it all over with the crumb of a
hot wheaten loaf ; and, if the weather is
very fine, hang it out in the open air a
night or two. See page 18. ✪ Turnip Soup
Consult me
1902Page 499 · 2 recipe records on this page
Presented as published in 1902. 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
TURKEY, Pulled.— Divide the meat of the breast by pulling instead of cutting ; then warm it in a spoonful or two of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter ; don't boil it. The leg should be seasoned, scored and broiled, and put into the dish with the above round it Cold chicken does as well.
TURKEY, Stuffing for.— Stale bread is better than rolled crackers for stuffing. Save all bits of bread and dry in a cool oven. When well dried, roll
with a rolling-pin on a board kept fos that special purpose, as the dry crumbs make the roller and board too rough for pastry ; or the bread can be pounded in a mortar. Take of these fine crumbs enough to fill the body and breast of the turkey quite full ; add a teaspoonful of black pepper, one tablespoonful of salt, a teaspoonful of finely-powdered sage, one of parsley, one of summer savory, two eggs well beaten, two tablespoonfuls of butter, and cold water enough to moisten. Some cooks chop a little sausage and mix with the dressing ; in that case use less seasoning. Or mince a dozen oysters and stir into the breadcrumbs, and use the oyster liquor to moisten the whole.
Or boil a pint of chestnuts, peel, take off the inside skin, and chop or pound them and mix with the other ingredients. When chestnuts are used, very little bread-crumbs are needed.
TURKEY, Stuffing for.— Boil, peel, and pound enough chestnuts to fill the turkey ; add a little pepper and salt, one egg, and a little flour to bind the chestnuts, and use nothing else.
The art of making seasonings or stuffings consists chiefly in so proportioning all flavours that none may predominate or hide the taste of others.
In stuffing, leave room for swelling, or the stuffing will be hard and heavy.
In ducks or geese, onion is much used in the stuffing; but as onion is very injurious to some people, before using it, one should be sure that all the family or guests can eat it without injury.
TURKEY or Chicken Stuffing. — Grate three cups of bread, then rub them through a colander ; pick out every bit of crust ; put a very little water to the crumbs ; add a scant cupful of finely-chopped suet; pick out all the stringy parts. Add chopped parsley, if agreeable to all, and, if liked highly seasoned, a little sweet marjoram and summer savory, but not unless it is known to be pleasant to all who are to partake, for these herbs are injurious to many. Grate the rind of one lemon and a very little nutmeg ; add pepper and salt. Bind all together with one or two beaten eggs.
TURKEY CARPETS, to Clean. — To revive the colour of *
xux
3 97
rwi
Turkey carpet, beat it well with a stick till the dust is all got out ; then, with a lemon or sorrel juice, take out the spots of ink, if the carpet be stained with any ; wash it in cold water, and afterwards shake out all the water from the threads of the carpet. When it is thoroughly dry, rub it all over with the crumb of a hot wheaten loaf ; and, if the weather is very fine, hang it out in the open air a night or two. See page 18.
Records on this page
Turnip SoupTurkey Stuffing