ROAST TURKEY(Stuffings For Meat And Poultry) - (The International Jewish Cook Book)
Singe and clean the turkey the same as chicken. Fill with plain bread
stuffing or chestnut stuffing. Tie down the legs and rub entire surface
with salt and let stand overnight. Next morning place in large drippings
or roasting-pan on rack and spread breast, legs and wings with one-third
cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
of pan with flour. Place in a hot oven and when the flour on the turkey
begins to brown, reduce the heat and add two cups of boiling water or
the stock in which the giblets are cooking, and baste with one-fourth
cup of fat and three-fourths cup of boiling water. When this is all
used, baste with the fat in the pan. Baste every fifteen minutes until
tender; do not prick with a fork, press with the fingers; if the breast
meat and leg are soft to the touch the turkey is done. If the oven is
too hot, cover the pan; turn the turkey often, that it may brown nicely.
Remove strings and skewers and serve on hot platter. Serve with giblet
sauce and cranberry sauce. If the turkey is very large it will require
three hours or more, a small one will require only an hour and a half.
STUFFED TURKEY NECK (TURKISH STYLE)
Take neck of turkey, stuff with following: One-quarter pound of almonds
or walnuts chopped fine and seasoned with chopped parsley, pepper and
salt, put two hard-boiled eggs in the centre of this dressing; stuff
neck, sew up the ends and when roasted slice across so as to have a
portion of the hard-boiled egg on each slice; place on platter and
surround with sprigs of parsley.
No. 140. Dindo Arrosto alla Milanese (Roast Turkey)Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear,
butter, Marsala, salt, rosemary, bacon, carrot, onion, turnip,
Blanch for seven or eight minutes three prunes, quarter of a pound
of sausage meat, three tablespoonsful of chestnut puree, two small
slices of bacon, half a cooked pear, and saute them in butter; chop
up the liver and gizzard of the turkey, mix them with the other
ingredients, and add half a glass of Marsala; use this as a
stuffing for the turkey, and first braize it for three quarters of
an hour with salt, butter, a blade of rosemary, bits of fat bacon,
a carrot, a turnip, an onion, three cloves, and a clove of garlic
with a cut; then roast it before a clear fire for about twenty
minutes; put it back into the sauce till it is ready to serve.
Only leave the garlic in ten minutes.
ROAST TURKEY. MRS. J. F. MC NEAL.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
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
Swiss Roast Turkey.Clean and season a goose and stuff with oysters well seasoned with
salt, pepper, parsley, thyme and bits of butter rolled in fine
bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a
little hot water; let bake until done. Baste as often as necessary.
Serve with red currant jelly.
Bavarian Roast Turkey.Line a well-buttered pudding-dish with a rich puff-paste and bake.
Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the
grated rind and juice of a lemon and beat well with the yolks of 6
eggs; add the whites beaten to a froth. Fill the pudding-dish with the
mixture and bake until done.
A GOOD ROAST TURKEYFrom MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.
Cut the chicken in pieces and stew in as much water as will cover it.
Add a bunch of sweet herbs, white pepper and onions. When cooked, add
the yolks of six eggs, glass of white wine, chopped parsley, butter,
and tablespoonful of cream, all beaten together.
Roast TurkeyClean, stuff and truss a twelve-pound turkey, that, when cooked, may
rest on the wings level on the platter, the drumsticks close to the
body. Rub all over with salt and dredge with flour. Cover the breast
with thin slices of salt pork. Set on a rack in a baking-pan (a "double
roaster" gives best results). Turn often, at first, to sear over and
brown evenly. For the first half hour the oven should be hot, then lower
the heat and finish the cooking in an oven in which the fat in the pan
will not burn. Cook until the joints are easily separated. It will
require three hours and a half. Add no water or broth to the pan during
cooking. For basting use the fat that comes from the turkey during
Dindo Arrosto Alla Milanese Roast TurkeyIngredients: Turkey, sausage meat, prunes, chestnuts, a pear, butter,
Marsala, salt, rosemary, bacon, carrot, onion, turnip, garlic.
Blanch for seven or eight minutes three prunes, quarter of a pound of
sausage meat, three tablespoonsful of chestnut puree, two small slices
of bacon, half a cooked pear, and saute them in butter; chop up the
liver and gizzard of the turkey, mix them with the other ingredients,
and add half a glass of Marsala; use this as a stuffing for the turkey,
and first braize it for three quarters of an hour with salt, butter,
a blade of rosemary, bits of fat bacon, a carrot, a turnip, an onion,
three cloves, and a clove of garlic with a cut; then roast it before a
clear fire for about twenty minutes; put it back into the sauce till it
is ready to serve. Only leave the garlic in ten minutes.
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