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Classic
Cook Books
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page 12
drawn butter. Oyster sauce is an improvement to boiled veal.
Roasting Meat.
Roasting either meat or poultry requires more attention than boiling or stewing;
it is very important to baste it frequently; and if the meat has been frozen, it
should have time to thaw before cooking. Beef, veal, or mutton, that is roasted
in a stove or oven, requires more flour dredged on it than when cooked before
the fire in a tin kitchen. There should be but little water in the dripping pan,
as that steams the meat and prevents its browning; it is best to add more as the
water evaporates, and where there is plenty of flour on the meat it incorporates
with the gravy and it requires no thickening; add a little seasoning before you
take up the gravy. Meat that has been hanging up some time should be roasted in
preference to boiling, as the fire extracts any taste it may have acquired. To
rub fresh meat with salt and pepper will prevent the flies from troubling it,
and will make it keep longer.
To Roast a Turkey--to make Gravy.
A very large turkey will take three hours to roast, and is best done before the
fire in a tin oven. Wash the turkey very clean, and let it lay in salt and water
twenty minutes, but not longer, or it changes the color; rub the inside with
salt and pepper; have ready a stuffing of bread and butter, seasoned with salt,
pepper, parsley, thyme, an onion, if agreeable, and an egg; if the bread is dry,
moisten it with boiling water; mix all well together, and fill the turkey; if
you have fresh sausage, put some in the craw; have a pint of water in the bottom
of the dripping
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