Pick over and singe the turkey, take
off the wing pinions if a number are to
be cooked together as they make a good
stewed dish and are but little cared for
when roasted. Wash,and stuff the turkey
with bread dressing, truss the legs in
the body. Put it in a baking pan wi'h
a handful of salt, the fat from the gizzard
and some toppings of the stock boiler and
a cup of water. Koast it in the oven about
2 hours. At the beginning of the cook-
ing keep a greased sheet of paper over
it to prevent blistering the skin and re-
move it later to baste and brown the tur-
key. When done take it up, pom off
the grease and make gravy in the bak
ing pan.
62— Stuffing For Turkey.
63>-Minced
Turkey with
Egg.
a Poachect
8 solid cups fine minced bread crumbs*
1 heaping teaspoon salt.
1 heaping teaspoon black pepper.
1 heaping teaspoon ground sage.
2 cups warm water.
1 heaping cup finely minced suet.
Mix all together but not mash it to
naste, and stuff the turkey with it.
Cost of stuffing — 2 lbs stale bread 10,
5 oz suet 4 seasonings 1; 15c.
Cost of roast turkey stuffed — 10 lbs
turkey✪ Roast Turkey $1:80, stuffing 15, gravey 5;
$2:00 for 10 dishes, 20c dish.
Price 35 cents including bread, butter,
potatoes and condiments.
One 8 lb turkey.
2 cups fine bread crumbs — 6 oz.
3 pints broth.
3 heaping tablespoons browned -ftonr*
1 small onion.
1 large teaspoonful black pepper.
2 of salt,
12 eggs.
Either boil or roast the turkey, boiling
is the better way when the turkey is old
but roasting gives the better flavor.
Pick all the meat from the bones and
cut it in very small dice, mis in the bread
minced extremely fine. An 8 lb turkey
only yields 3 lbs clear meat — 6 pressed
cupfuls. Put the turkey bone, skin and
pieces of tat and piece of onion on to boil
in 3 quarts of broth and boil it down to
3 pints. Strain off, add the pepper and
salt, thicken with the browned flour and
when it has boiled put in the turkey
meat and stir until quite hot through.
Dish a cupful — J lb — in a platter, flatten
the top and
on it.
place one poached egg✪ Turkey Meat Dish up-
CosT of material — turkey at 18c 8
lbs $1,44, bread and seasonings 5, eggs
20, $1,69 for 12 dishes about 14c dish.
Add bread, butter and potatoes to cost.
Note — A smaller amount can be made
with one fowl or a part of a turkey left
over, by observing the same proportions.
When no poultry fat a little butter should
be used in its place . A chicken makes
3 or 4 large dishes.
64— Rabbit Pot Pie.
Price in first-class restaurants 30-cent8
dish of about 1 ])ound.
4 pounds rabbit — 1 jack or 4 common.
10 ounces salt pork.
1 small onion and some parsley,
1 tablespoon black pepper.
2 tablespoons of salt.
26
SAN FRANCISCO HOTEL GAZETTE'S
3 tablespoons of flour.
2 pounds flour for cruet. ✪ Rabbit Pot Pie
Page 28 · 4 recipe records on this page
Presented as published in 1886. 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
Pick over and singe the turkey, take off the wing pinions if a number are to be cooked together as they make a good stewed dish and are but little cared for when roasted. Wash,and stuff the turkey with bread dressing, truss the legs in the body. Put it in a baking pan with a handful of salt, the fat from the gizzard and some toppings of the stock boiler and a cup of water. Roast it in the oven about 2 hours. At the beginning of the cooking keep a greased sheet of paper over it to prevent blistering the skin and remove it later to baste and brown the turkey. When done take it up, pour off the grease and make gravy in the bak ing pan.
62— Stuffing For Turkey.
63>-Minced
Turkey with
Egg.
a Poachect
8 solid cups fine minced bread crumbs*
1 heaping teaspoon salt.
1 heaping teaspoon black pepper.
1 heaping teaspoon ground sage.
2 cups warm water.
1 heaping cup finely minced suet. Mix all together but not mash it to naste, and stuff the turkey with it.
Cost of stuffing — 2 lbs stale bread 10, 5 oz suet 4 seasonings 1; 15c.
Cost of roast turkey stuffed — 10 lbs turkey $1:80, stuffing 15, gravey 5; $2:00 for 10 dishes, 20c dish.
Price 35 cents including bread, butter, potatoes and condiments. One 8 lb turkey.
2 cups fine bread crumbs — 6 oz.
3 pints broth.
3 heaping tablespoons browned flour. 1 small onion.
1 large teaspoonful black pepper.
2 of salt, 12 eggs.
Either boil or roast the turkey, boiling is the better way when the turkey is old but roasting gives the better flavor. Pick all the meat from the bones and cut it in very small dice, mix in the bread minced extremely fine. An 8 lb turkey only yields 3 lbs clear meat — 6 pressed cupfuls. Put the turkey bone, skin and pieces of tat and piece of onion on to boil in 3 quarts of broth and boil it down to 3 pints. Strain off, add the pepper and salt, thicken with the browned flour and when it has boiled put in the turkey meat and stir until quite hot through. Dish a cupful — J lb — in a platter, flatten the top and place one poached egg up-on it.
CosT of material — turkey at 18c 8 lbs $1,44, bread and seasonings 5, eggs 20, $1,69 for 12 dishes about 14c dish. Add bread, butter and potatoes to cost.
Note — A smaller amount can be made with one fowl or a part of a turkey left over, by observing the same proportions. When no poultry fat a little butter should be used in its place . A chicken makes 3 or 4 large dishes.
64— Rabbit Pot Pie.
Price in first-class restaurants 30-cent8 dish of about 1 ])ound.
4 pounds rabbit — 1 jack or 4 common.
10 ounces salt pork.
1 small onion and some parsley,
1 tablespoon black pepper.
2 tablespoons of salt.
3 tablespoons of flour.
2 pounds flour for cruet.
Records on this page
Roast TurkeyStuffing For TurkeyTurkey Meat DishRabbit Pot Pie