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Classic
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page 248
let stand until soft, add a large lump of butter, pepper, salt, one or two fresh
eggs, and the bread from which the crust was cut, so as not to have it too
moist. Mix well with the hands and season to suit taste; rub inside of turkey
with pepper and salt, stuff it as already directed on page 238, and sew up each
slit with a strong thread; tie the legs down firmly, and press the wings closely
to the sides, securing them with a cord tied around the body (or use skewers if
at hand), steam (page 238) from one to three hours (or until easily pierced with
a fork), according to the size, then place turkey in pan with water from
dripping-pan in which the turkey was steamed; lard the turkey, or place on the
breast the pieces of fat taken from it before it was stuffed, sprinkle with salt
and pepper, dredge well with flour; if not sufficient water in the pan, keep
adding boiling water and baste often, as the excellence of the turkey depends
much on this. Cook until a nice brown and perfectly tender; remove to a hot
platter and serve with cranberry sauce and giblet gravy. To make the gravy,
after the turkey is dished place the dripping-pan on the top of range or stove,
skim off most of the fat, and add water if necessary; chop the heart, gizzard
and liver (previously boiled for two hours in two quarts of water), and add to
the gravy with the water in which they were boiled, season with salt and pepper,
add a smooth thickening of flour and water, stir constantly until thoroughly
mixed with the gravy, and boil until the flour is well cooked.
Some, in making stuffing, try out the fat of the turkey at a low temperature,
and use instead of butter;
others use the fat of sweet, pickled pork chopped fine (not tried out), and a
small quantity of butter, or none at all.--Mrs. Judge J. L. Porter.
ROAST TURKEY WITH OYSTER DRESSING.
Dress and rub turkey thoroughly inside and out with salt and pepper, steam two
hours or until it begins to grow tender, lifting the cover occasionally and
sprinkling lightly with salt. Then take out, loosen the legs, and rub the inside
again with salt and pepper, and stuff with a dressing prepared as follows: Take
a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on
boiling water, draining off immediately and covering closely;
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Classic
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