twine on the side opposite the knot and pull it out
by the loose ends. Then transfer to a hot platter.
It is well for the housekeeper of to-day to remember
that we have improved on the Colonial way of roast-
ing a turkey. It is no longer placed on its back in the
pan so that the juice shall run down and baste the
back-bone, leaving the breast dry; instead, the breast
is turned down, and it lies in a wire roasting-frame,
which can be bought for twenty-five cents, or is skilful-
ly balanced on four or more cups arranged around it.
When basted the juice and butter run downward to
the meat and the result is a moist and delicate bird.
BREAD DRESSING FOR TURKEY.
Marion Harland.
To a large cupful of crumbs allow a tablespoonful of
butter. Season with pepper and, if you like, a little
minced parsley. A little onion juice is an improve-
ment. Moisten very slightly with cream, or milk. If
liked, sweet marjoram, or thyme, may be used✪ Bread Dressing for Turkey.
SAUSAGE DRESSING FOR TURKEY.
Make as in last recipe, substituting sausage-meat
for the butter. If partially cooked before it goes into
the dressing, it is more wholesome.
OYSTER STUFFING FOR TURKEY.
Make a stuflBng for turkey in the ordinary way of
dried bread crumbs, seasoned with parsley, thyme and
sweet marjoram, and moistened with melted butter.
POULTRY AND GAME. 173
To this add twenty small oysters, chopped fine, and
with this stuff the breast of the turkey. Or to the
ordinary seasoned bread-stufl5ng for a turkey add two
dozen small oysters✪ Oyster Stuffing for Turkey, moisten the crumbs slightly with
the oyster liquor, and fill the breast of the turkey with
the mixture.
CHESTNUT STUFFING FOR TURKEY.
Boil one quart of the large French or Italian chest-
nuts, shell and peel them. Mash smooth and rub into
them two tablespoonfuls of butter, and salt and white
pepper to taste✪ Chestnut Stuffing for Turkey. Stuff the turkey with this as you
would any other kind of dressing.
ROAST TURKEY WITH OYSTERS.
Mrs. Seeh/s Cook Book.
Singe and clean a medium-sized tender turkey, wipe
dry, and stuff with the following mixture : Four break-
fastcupfuls of oyster cracker crumbs, mixed with four
breakfastcupfuls of bread crumbs. Stir in the liquor
from five dozen oysters, one-half pound of melted but-
ter, and two beaten eggs. Put in the oysters, season
to taste✪ Roast Turkey with Oysters, and stuff the turkey. Put the mixture in
loosely so it will absorb the gravy. Wrap the turkey
in a piece of heavy white buttered paper and roast in
a hot oven. Baste it often with melted butter. About
ten minutes before removing the bird from the oven
take off the paper, sprinkle with flour and salt, and
baste with butter to brown it. When cooked, place it
on a hot dish. Prepare some brown sauce with the
liquid in the dripping pan. Pour some around the
turkey and serve the rest in a separate dish.
174 KIRMESS COOK BOOK.
TUKKBY SCALLOPED. ✪ Turkey Scalloped
Page 73 · 6 recipe records on this page
Presented as published in 1907. 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
twine on the side opposite the knot and pull it out by the loose ends. Then transfer to a hot platter.
It is well for the housekeeper of to-day to remember that we have improved on the Colonial way of roasting a turkey. It is no longer placed on its back in the pan so that the juice shall run down and baste the back-bone, leaving the breast dry; instead, the breast is turned down, and it lies in a wire roasting-frame, which can be bought for twenty-five cents, or is skilfully balanced on four or more cups arranged around it. When basted the juice and butter run downward to the meat and the result is a moist and delicate bird.
BREAD DRESSING FOR TURKEY.
Marion Harland.
To a large cupful of crumbs allow a tablespoonful of butter. Season with pepper and, if you like, a little minced parsley. A little onion juice is an improvement. Moisten very slightly with cream, or milk. If liked, sweet marjoram, or thyme, may be used.
SAUSAGE DRESSING FOR TURKEY.
Make as in last recipe, substituting sausage-meat for the butter. If partially cooked before it goes into the dressing, it is more wholesome.
OYSTER STUFFING FOR TURKEY.
Make a stuflBng for turkey in the ordinary way of dried bread crumbs, seasoned with parsley, thyme and sweet marjoram, and moistened with melted butter.
To this add twenty small oysters, chopped fine, and with this stuff the breast of the turkey. Or to the ordinary seasoned bread-stufl5ng for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture.
CHESTNUT STUFFING FOR TURKEY.
Boil one quart of the large French or Italian chestnuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of butter, and salt and white pepper to taste. Stuff the turkey with this as you would any other kind of dressing.
ROAST TURKEY WITH OYSTERS.
Mrs. Seeh/s Cook Book.
Singe and clean a medium-sized tender turkey, wipe dry, and stuff with the following mixture : Four breakfastcupfuls of oyster cracker crumbs, mixed with four breakfastcupfuls of bread crumbs. Stir in the liquor from five dozen oysters, one-half pound of melted butter, and two beaten eggs. Put in the oysters, season to taste, and stuff the turkey. Put the mixture in loosely so it will absorb the gravy. Wrap the turkey in a piece of heavy white buttered paper and roast in a hot oven. Baste it often with melted butter. About ten minutes before removing the bird from the oven take off the paper, sprinkle with flour and salt, and baste with butter to brown it. When cooked, place it on a hot dish. Prepare some brown sauce with the liquid in the dripping pan. Pour some around the turkey and serve the rest in a separate dish.
TURKEY SCALLOPED.
Records on this page
Bread Dressing for TurkeySausage Dressing for TurkeyOyster Stuffing for TurkeyChestnut Stuffing for TurkeyRoast Turkey with OystersTurkey Scalloped