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Classic
Cook Books
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page 54
usual manner; stuff with bread crumbs-rejecting the crust rubbed fine, moistened
with butter and two eggs, and seasoned with salt, pepper, parsley, sage and
sweet marjoram; sew up truss and place to roast in a rack within the
dripping-pan; spread with bits of butter, turn it and baste it frequently with
butter, pepper, salt and water a few minutes before it is done glaze over with
the white of an egg; take up the turkey, pour off most of the fat, add the
chopped giblets and and the water in which they were boiled, which thicken with
flour and butter rubbed together: stir all in the dripping pan, let it boil
well, and serve in a gravy
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Classic
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