Harper's cook book encyclopædia

Turkey, Roast. — Select a fat young turkey. Stuff with a dressing made of a pint of stale bread-crumbs, two table-spoonfuls of butter, a teaspoonful of salt, half a teaspoonful of black pepper, and a table - spoonful of minced sweet herbs, moistened with a little hot water. Place on a rack in a dripping-pan, spread with bits of butter, baste frequently while cooking with melted butter. Roast until a rich brown. Serve with giblet gravy and cranberry sauce. Another way : — Wash the fowl well, inside and out; take a small, stale loaf of bread, crumble it very fine, rub in it Y/\ lb. of sweet butter, season well with pepper, salt, and celery seed ; put no water, except to moisten the crumbs ; add a few nice oysters. Stuff the turkey until well filled ; rub the whole over with sweet lard. It is then ready for the oven. Put a little water in the pan to prevent burning, and baste frequently with the gravy while cooking. A large turkey will require two and a half hours' cooking. Another way : — Singe and draw a young turkey of about 7 lbs., and wipe inside and out with a wet towel. Leave the skin of the neck very long, but cut the neck short, the skin being Turkey, Sauces for Prawns in Shells necessary for holding the stuffing. Sprinkle inside the turkey with one salt-spoonful of salt and half a .saltspoonful of pepper, fill up the neck first very full with the stuffing preferred, stitch the skin over its back with white thread, put the balance of the stuffing inside, stitch it also, and truss it very tightly, passing a trussing - needle with twine through the wings and body, and in the same way through the legs. Sprinkle over it half a teaspoonful of salt, one saltspoonful of pepper; butter thickly a roasting-pan, put the turkey in, with four table-spoonfuls of broth, and cover it with a piece of white paper well buttered. Roast for one hour and thirty minutes in moderate oven ; baste after the first half-hour every twenty minutes; fifteen minutes before it is done remove the paper, and add one pound of Chipolata sausages in the roasting - pan, pricking them with a fork. Serve the turkey on a warm platter, with the sausages around; strain the gravy, remove the fat, and serve at the same time in a sauce-boat. Ordinary sausages may be prepared in the same way as the Chipolata, simply dividing them in three parts with a strong white thread, and then cutting them. Turkey, Sauces for. — Brown gravy and bread sauce are the usual accompaniments to roast turkey. Oyster sauce, celery sauce, tomato sauce, mushroom, chestnut, and truffle sauce, are all suitable accompaniments. With boiled turkey, celery sauce, oyster sauce, bread sauce, or white sauce should be served. The nature of the sauce should, of course, be regulated by that of the stuffing. Turkey Stuffing. — Force-meat stuffings of veal, ham, bacon, onions, potatoes mushrooms, etc., can be