The Swedish, French, American cook book

Fill the turkey; tie up with a string, nice and plump; put in a roasting pan with some water; rub some butter over the body; sprinkle with pepper and salt; put in a hot oven, basting it now and then, and roast a 10- to 14-pound turkey from two to two and a half hours, until brown and crispy. The neck, liver, and gizzard are boiled while the turkey is roasting. Make a nice rich sauce from the pan; add the meat from neck, liver, and gizzard (cut in small dices) to the gravy and serve with the turkey. Put the turkey on a hot platter, garnish with parsley and glazed chestnuts around. Serve with potatoes, cranberry sauce, and green vege¬ tables, as a joint for dinner. Stuffed Roast Turkey ( Dindon farci et rotie ) a la Provencale Singe the turkey; pick all the feathers out; wash well; cut the head off; pull the skin of the neck to the body, cut off the neck. Then open a small space on the back of the turkey, remove all of the insides (take care not to break the gall), remove the crop. Wash the turkey thoroughly inside; break the backbone so that it will lie flat on the pan. Then stuff with the bread stuffing. Stuffing. Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat or butter in a frying pan, add the seasoning, stir about with a spoon — carefully, so as not to burn — until it is well mixed. Stuff and tie the turkey up with a string, put in a roasting pan, put some melted butter over the turkey, add some water and vege¬ tables and roast for about two hours — basting and turning the turkey occasionally during that time. When cooked and ready to serve, joint the legs, second joints, and wings; slice the breast; dress in crown style with the leg bone out, putting a paper frill on each, and lay the white meat on the top in the shape of a reed. Fill the stuffing in the centre of the dish and serve with giblet sauce, potatoes, and vegetables as a roast for luncheon or dinner. It can also be served with a truffle or tomato sauce. Boiled Turkey ( Dindon bouilli ) a la Ericsson Hammond Singe the turkey; pick all the feathers off; remove the insides and wash well. Tie up nice and plump; put in a pot with sufficient water to cover, onions, pepper, salt, carrots, bay leaves, and let simmer slowly from two to two and a half hours. When done, glaze with a nice cream sauce; put on a hot platter; garnish with fried curled bananas all around placed on round pieces of toast with a puree of celery in the centre. Place in between each banana croustades filled with green vegetables, with potatoes and cranberry sauce at the side, as a joint for dinner. Broiled Young Turkey ( Dindonneau grille) au Beurre Select a very young turkey not weighing more than five or six pounds. Singe, pick, and clean well; remove the neck; split the breastbone; with a rolling pin pound the turkey down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt, and cook in oven for about twenty minutes — well covered. Put on a broiler and broil golden brown on both sides. Place on a hot platter and joint the turkey, leaving it in its own shape with the skin up. Pour over melted butter; sprinkle with some chopped