Turkeys

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

Stuffing

four ounces of butter, or chopped suet ↝ Butter, stick, unsalted [Dairy and Egg Products]
some grated bread ↝ Bread, vegetable [Yeast breads]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
parsley and sweet herbs chopped together ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For serving with turkey

flour ↝ Flour, 00 [Cereal Grains and Pasta]

For brown celery sauce

For mushroom sauce

For bread sauce

the crummy part of a penny-loaf ↝ Bread, vegetable [Yeast breads]
cold water ↝ Water, tap [Tap water]
a few peppercorns
a little salt ↝ Salt, table, iodized [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonsful of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

When your Turkey is properly trussed for dressing, stuff it with the following ingredients:
Take four ounces of butter, or chopped suet, some grated bread, a little lemon-peel, parsley and sweet herbs chopped together, pepper, salt and nutmeg, a little cream, and the yolks of two or three eggs: work these all well together, and fill the craw with it.
Let your fire be very brisk, and when you put it down paper the breast, and let it continue on till near done: then take it off, dredge it with flour, and keep basting it till it is done.
If it is a large turkey, serve it up with gravy alone, or brown celery, or mushroom sauce.
If it is a turkey-poult, serve it up with gravy and bread sauce, the latter of which make thus:
Cut the crummy part of a penny-loaf into thin slices, put it into a saucepan with cold water, a few peppercorns, a little salt, and an onion: boil it till the bread is quite soft, and then beat it very fine: put it into a quarter of a pound of butter, with two spoonsful of thick cream, and when it boils up, pour it into a bason, or boat, and serve it up with the turkey.

Original Text

Turkies.
WHEN your Turkey is properly trussed for dressing, stuff it with the following ingredients: Take four ounces of butter, or chopped suet, some grated bread, a little lemon-peel, parsley and sweet herbs chopped together, pepper, salt and nutmeg, a little cream, and the yolks of two or three eggs: work these all well together, and fill the craw with it. Let your fire be very brisk, and when you put it down paper the breast, and let it continue on till near done: then take it off, dredge it with flour, and keep basting it till it is done. If it is a large turkey, serve it up with gravy alone, or brown celery, or mushroom sauce. If it is a turkey-poult, serve it up with gravy and bread sauce, the latter of which make thus: Cut the crummy part of a penny-loaf into thin slices, put it into a saucepan with cold water, a few peppercorns, a little salt, and an onion: boil it till the bread is quite soft, and then beat it very fine: put it into a quarter of a pound of butter, with two spoonsful of thick cream, and when it boils up, pour it into a bason, or boat, and serve it up with the turkey.----A middling sized turkey will take more than an hour, a small one three quarters of an hour, and a very large one an hour and a half.---- In dressing these, as well as fowls, always let your fire be clear and brisk.

Notes

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