Allow the oven then to cool a little, and continue roast-
ing with a moderate heat, giving fifteen minutes to each
pound of meat, and fifteen minutes over — whicl^is one hour
and three-quarters for a roast of this size. As soon as the
fat is discharged from the meat into the pan, basting or
moistening with this natural gravy should be commenced,
and continued at frequent intervals during the entire time
of roasting. At the end of the specified roasting time, take
the meat from the oven, put it on a hot platter and sprinkle
over it the salt. Pour the grease now out of the oven-pan,
ROAST TURKEY. 43
as it is not to be used for the gravy, and put the stock into
the pan, both that it may become brown and partake of the
flavour of the roast ; then melt in a fresh sauce-pan the
butter, stir into it the dry flour, add the pepper and a little
salt, also the stock, and let all boil for two minutes. Serve
in a sauce-boat with the roast.
NOTE. — Veal, lamb, and mutton may all be roasted by the same
directions as for roasting beef. Mutton takes the same time to do,
and veal and lamb require twenty minutes for each pound of meat,
and twenty minutes longer.
The same sauce may be used for veal and mutton, but for lamb
only mint sauce is proper ; to prepare which see Sauces, page 175.
Roast Turkey. — One turkey, two ounces of butter, one
ounce of flour, one half pint of second stock, two tea-spoon-
fuls of salt, one tea-spoonful of pepper, four ounces of beef-
suet, seven ounces of bread crumbs, one egg, one table-
spoonful of chopped parsley, one heaped tea-spoonful of
chopped thyme.
After the turkey has been cleaned and singed, chop from
it the claws, and dipping the feet into boiling water, draw
off the skin. Slit them also through with a sharp knife,
that by severing the tendon the leg may not draw up in an
ugly manner when exposed to the heat. Twist the tip of
the wings behind the shoulders, then pass a skewer through
the under part of the wing, through the top part .of the leg,
straight through the body, — through the top part of the other
leg, and through the under part of the other wing, which brings
the skewer in a straight line across the fowl. Take now an-
other skewer and put it through the skin of the fowl at the
side, at a point that will permit the fastening down of the
legs, by running the skewer over them, through the skin at
the base of the breast, and again into the skin of the bird on
the opposite side.
Having thus trussed the turkey, the dressing must now be
prepared. Chop the suet finely, and mix with it the bread
crumbs, the parsley, and thyme, also half of the pepper and
salt. To bind this together drop in the egg, and then stuff
44 MEATS.
the preparation into the turkey through the incision at the
neck ; and when it is full, fold the skin together, and fasten
by sewing through with a needle and thread.
Put the bird now into a dry baking-tin, and distribute
one ounce of butter in. small pieces over the breast, after
which place it in a quick oven, and allow it to roast
twenty minutes for each pound, and twenty minutes ad-
ditionally. ✪ Roast Turkey
Page 35 · 1 recipe record 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
Allow the oven then to cool a little, and continue roasting with a moderate heat, giving fifteen minutes to each pound of meat, and fifteen minutes over — which is one hour and three-quarters for a roast of this size. As soon as the fat is discharged from the meat into the pan, basting or moistening with this natural gravy should be commenced, and continued at frequent intervals during the entire time of roasting. At the end of the specified roasting time, take the meat from the oven, put it on a hot platter and sprinkle over it the salt. Pour the grease now out of the oven-pan,
ROAST TURKEY. 43
as it is not to be used for the gravy, and put the stock into the pan, both that it may become brown and partake of the flavour of the roast ; then melt in a fresh sauce-pan the butter, stir into it the dry flour, add the pepper and a little salt, also the stock, and let all boil for two minutes. Serve in a sauce-boat with the roast.
NOTE. — Veal, lamb, and mutton may all be roasted by the same directions as for roasting beef. Mutton takes the same time to do, and veal and lamb require twenty minutes for each pound of meat, and twenty minutes longer.
The same sauce may be used for veal and mutton, but for lamb only mint sauce is proper ; to prepare which see Sauces, page 175.
Roast Turkey. — One turkey, two ounces of butter, one ounce of flour, one half pint of second stock, two tea-spoonfuls of salt, one tea-spoonful of pepper, four ounces of beefsuet, seven ounces of bread crumbs, one egg, one tablespoonful of chopped parsley, one heaped tea-spoonful of chopped thyme.
After the turkey has been cleaned and singed, chop from it the claws, and dipping the feet into boiling water, draw off the skin. Slit them also through with a sharp knife, that by severing the tendon the leg may not draw up in an ugly manner when exposed to the heat. Twist the tip of the wings behind the shoulders, then pass a skewer through the under part of the wing, through the top part .of the leg, straight through the body, — through the top part of the other leg, and through the under part of the other wing, which brings the skewer in a straight line across the fowl. Take now another skewer and put it through the skin of the fowl at the side, at a point that will permit the fastening down of the legs, by running the skewer over them, through the skin at the base of the breast, and again into the skin of the bird on the opposite side.
Having thus trussed the turkey, the dressing must now be prepared. Chop the suet finely, and mix with it the bread crumbs, the parsley, and thyme, also half of the pepper and salt. To bind this together drop in the egg, and then stuff
the preparation into the turkey through the incision at the neck ; and when it is full, fold the skin together, and fasten by sewing through with a needle and thread.
Put the bird now into a dry baking-tin, and distribute one ounce of butter in. small pieces over the breast, after which place it in a quick oven, and allow it to roast twenty minutes for each pound, and twenty minutes additionally.
Records on this page
Roast Turkey