Miss Corson's practical American cookery and household management

Baked turkeys are usually called roast. The oven should be very hot in order to cook them well. GIBLET STUFFING. Put the giblets over the fire, in enough boiling water to cover them, with a teaspoonful of salt and quarter of a saltspoonful of pepper, and boil them gently until they are tender ; save the water in which the giblets were boiled, to use for gravy ; chop them quite fine, put them in a fryingpan over the fire with four ounces of butter, two cupfuls of stale bread crumbled fine, a palatable seasoning of salt, pepper, and any powdered sweet herb except sage ; stir all these ingredients together until they are light brown; add a glass of sherry or madeira, and use the force-meat for stuffing the turkey. SALT-PORK STUFFING. Chop fine a quarter of a pound of fat and lean salt pork, 'and break two cupfuls of bread fine ; put them over the fire in a frying-pan with two heaping tablespoonfuls of butter, and fry them brown ; season this force-meat rather highly with salt, pepper, and any powdered sweet herb except sage, and use it for stuffing the turkey. SUET STUFFING. Remove all membrane from a quarter of a pound of suet, chop it very fine, mix it with three cupfuls of fine stale bread, three raw eggs, a glass of wine, and a palatable seasoning of powdered marjoram, thyme, salt, and pepper ; use this force-meat for stuffing a turkey. POTATO STUFFING. Peel, boil, and mash a quart of white potatoes ; add to them a quarter of a pound of butter and a palatable seasoning of salt, pepper, and any sweet herb except sage ; use this force-meat for stuffing the turkey. ROAST TURKEY PARTLY BONED. Remove all feathers from the turkey, singe it, and wipe it all over with a wet towel. Lay the bird on its breast, and cut down the middle of the back in a straight line ; then, cutting from the neck downward, and keeping the knife-blade close to the carcass, find the joints which unite the wings to the body, and unjoint them, leaving the bones of the wings in the flesh ; then, still cutting close to the bones, reach the thighs, and unjoint them, leaving the bones in the legs ; free the carcass of the turkey entirely from the flesh, taking care not to cut through the outer skin of the bird, especially along the front of the breast-bone. When all the flesh has been taken from the bones in this way, lay it, skin downward,- upon the table, and season it with salt and pepper ; remove the gall from the liver, and place the liver on the skin of the neck, from which the crop has been removed ; next, lay on the flesh of the bird the oyster force-meat, prepared as directed in the following recipe ; draw the skin together at the back, and sew it with large stitches, taking care that enough force-meat is used to fill the body of the turkey out plump. Truss the bird with skewers or string, so that its original shape is restored ; tie a large thin slice of fat salt pork over the breast, and roast it before an open fire, or bake it in a hot oven, about twenty KOASTS {jiOT/S). 367