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Classic
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page 124
1. STUFFED ROAST TURKEY, OR CHICKEN.
HINDI KEZARTMA.-TAVOUK.
Ingredients:
Turkey .............................. 1, fat.
Butter ..................... 1 tablespoonful.
Lemon .................................... 1.
Rice .............................. 1 cupful.
Raisins ............... 1/2 cupful, seedless.
Pistachio Nuts ...........1/2 cupful, peeled.
The liver of the fowl.
Salt and pepper, to taste.
Method:
Clean the turkey properly, as you would for boiling, trim well, tie its legs
together, and fill with the following stuffing:
Mix the rice, the seedless raisins, the pistachio nuts and the chopped liver of
the turkey together with one-half of the butter, season to taste, and stuff the
fowl with it. This opening should be sewed up, in order to prevent the stuffing
from forcing itself out during the process of roasting. When this is ready, rub
the turkey, slightly, with the remaining butter and in a roasting pan, place it
in a hot oven, occasionally rubbing it with the lemon, to make the roasting rosy
in color.
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