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Classic
Cook Books
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page 55
dish. Serve with celery-sauce and stewed gooseberries or cranberries. Garnish
with fried oysters. Select a turkey of eight to ten pounds. If in roasting it is
likely to brown to much, cover with a white paper, buttered.
Roast turkey in American way.
Dress and rub the turkey well, inside and out, with salt and pepper; truss or
twine it; put in a steamer and 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
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Classic
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