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Classic
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page 247
BONED TURKEY.
Boil a turkey in as little water as possible, until the bones can be easily
separated from the meat, remove all the skin and slice, mixing together the
light and dark parts, and season with salt and pepper. Take the liquid in which
the turkey was boiled (having kept it warm), pour it on the meat, mix well,
shape it like a loaf of bread, wrap it in a cloth, or put it into an oval-shaped
dish, and press with a heavy weight for a few hours. A spoonful of butter and
flour, braided together, and stirred into the water before boiling is an
improvement. When served, cut in thin slices, and garnish with parsley.--Mrs. R.
A. Liggett, Detroit, Mich.
BOILED TURKEY.
Wash the turkey thoroughly and rub salt through it; fill it with a dressing of
bread and butter, moistened with milk and seasoned with sage, salt and pepper,
and mixed with a pint of raw oysters; tie the legs and wings close to the body,
place in salted boiling water with the breast downward, skim often, boil about
two hours, but not till the skin breaks; serve with oyster-sauce.--Mrs. E. L.
F., New York City.
ESCALOPED TURKEY.
Moisten bread-crumbs with a little milk, butter a pan and put in it a layer of
crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt
and pepper, then a layer of crumbs, and so on until pan is full. If any dressing
or gravy has been left add it. Make a thickening of one or two eggs, half a cup
of milk, and quarter cup butter and bread-crumbs; season and spread it over the
top; cover with a pan, bake half an hour and then let it brown.
ROAST TURKEY.
After picking and singeing the turkey, plump it by plunging quickly three times
into boiling water and then three times into cold, holding it by the legs; place
to drain and dress as in general directions; prepare stuffing by taking pieces
of dry bread and crust (not too brown) cut off a loaf of bread fully three or
four days old (but not moldy); place crust and pieces in a pan and pour on a
very little boiling water, cover tightly with a cloth,
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