Turkey to Roast

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
stuffing
for roasting
to serve with
Instructions (8)
  1. Draw the sinews of the legs, whichever way it be dressed.
  2. Twist the head under the wing.
  3. In drawing, take care not to tear the liver, or let the gall touch it.
  4. Put a stuffing of sausage meat; or, if sausages are to be served in the dish, a bread stuffing.
  5. As this makes a large addition to the size of the bird, observe that the heat of the fire be constantly to that part; for the breast is frequently not enough done.
  6. Put a little strip of paper on the bone to prevent scorching, while the other parts roast.
  7. Baste well, and froth it up.
  8. Serve with gravy in the dish, and plenty of bread sauce in a sauce tureen.
Original Text
Turkey to Roast. The sinews of the legs should be drawn, whichever way it be dressed. The head should be twisted under the wing; and in drawing, care should be taken not to tear the liver, or let the gall touch it. Put a stuffing of sausage meat; or, if sausages 77are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the bird, observe that the heat of the fire be constantly to that part; for the breast is frequently not enough done. A little strip of paper should be put on the bone to prevent scorching, while the other parts roast. Baste well, and froth it up. Gravy in the dish, and plenty of bread sauce in a sauce tureen.
Notes
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