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ROAST TURKEY MRS J F MC NEAL

(Fowl And Game.) - (Recipes Tried And True)







Prepare the dressing as follows: Three coffeecups of bread crumbs,
made very fine; one teaspoonful salt, half teaspoonful pepper, one
tablespoonful powdered sage, one teacup melted butter, one egg; mix
all together thoroughly. With this dressing stuff the body and
breast, and sew with a strong thread. Take two tablespoonfuls of
melted butter, two of flour; mix to a paste. Rub the turkey with salt
and pepper; then spread the paste over the entire fowl, with a few
thin slices of sweet bacon. Roll the fowl loosely in a piece of clean
linen or muslin; tie it up; put it in the oven, and baste every
fifteen minutes till done. Remove cloth a few moments before taking
turkey from oven. A young turkey requires about two hours; an old one
three or four hours. This can be tested with fork. Thicken the
drippings with two tablespoonfuls of browned flour, mixed with one cup
sweet cream.
OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;
put them into stew pan; add half cup butter; pepper and salt to taste;
cover closely; let come to a boil, and serve with the turkey and
dressing.











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