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Classic
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page 73
choose from in this book, made from bread, or force-meat. Stuff the turkey,
season it with salt, pepper, and a little butter, dredge it with flour and put
it in the oven; let the fire be slow at first, and hotter as it begins to cook.
Baste frequently with butter; when the turkey is well plumped up, and the steam
draws toward the fire, it is nearly done; then dredge again with flour, and
baste with more butter until it is a nice brown. Serve with gravy and bread
sauce; some like chestnuts stewed in the turkey gravy, and served with it. A
very large turkey will take three hours to roast, one of eight pounds will take
two hours.
ROAST TURKEY A LA PERIGORD
For this purpose choose a fine young hen turkey; make an incision at the back of
the neck, and through this take out the entrails, as the turkey looks so much
nicer than when otherwise cut. Cut away the vent, and sew up the place with
coarse thread; singe off the hairs and scald the legs to get off the black skin,
if the skin is black, as it sometimes is. The neck should be cut off close into
the back, and the crop left entire; some cooks can do this and some think it too
much trouble. Break the breast bone and take it out. Lay a little salt on the
turkey, and cover it up, while you prepare the stuffing. Wash three pounds of
truffles, if the hen turkey is a large one; if it is small two pounds will do.
Peel the truffles and slice them; throw them into water, and scald them; add two
pounds of fat ham, or bacon, also the turkey liver, and a quarter of a pound of
veal liver; season this with pepper, salt, nutmeg, chopped thyme, and a clove of
garlic. Set the stew-pan, containing all
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