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Classic
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page 53
all the inside matter; then dry it with a clean towel, but use no hot water.
Take five pounds of meat from a young steer calf, scrape away all cords and chop
it. Mix the minced meat with half a pound of kidney lard. half a pound of ox
marrow and a portion of stuffing. Work this for a while until it becomes fine
and smooth; then add three eggs, salt and pepper to suit, also a wine glass of
French brandy. Mix well again and fill with it that part of the turkey where it
had the crop, but on the uppermost part below the skin, put in slices of
dressing. The stomach is filled in the same manner. Next sew the turkey together
and line it with large slices of pork. The turkey ought to lie filled in this
way three or four days in order to get tbe taste of the stuffing in the meat.
Roast it but slightly and put it whole on the table. Remember that the stuffing
swells. Hence do not fill to much.
Roast turkey in English way.
Kill several days before cooking, and let it, hang by the leys until used.
Prepare in the
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