Ok one week to go until thanksgiving my 1800s cookbook has three roast turkey recipes I will post for if you have not decided how to fix a turkey by now. Good luck ! Hope this not to long, I have to rest my fingers now. Roast Turkey #1 After picking and singeing the turkey, plump it by plunging it quickly three times in boiling water and then three times in cold, holding by the legs. Place to drain and dress. Prepare stuffing by taking pieces of dry bread and crust. Cut off a loaf of bread fully three or four days old( but not moldy). Place crust and bread pieces in a pan and pour on a very little boiling water. Cover tightly with a cloth. Let stand until soft. Add a large lump of butter,pepper, salt, one or two fresh eggs, and the bread from which the crust was cut.so as not to have it too moist. Mix well with the hands and season to taste. Rub inside of turkey with pepper and salt. Stuff turkey.sew up each slit with a strong thread. Tie legs down firmly. Press the wings closely to the sides. Securing them with a cord around the body. Steam from one to three hours ( until easily pierced with a fork) according to size. Then place turkey in pan with water from dripping pan in which the turkey was steamed. Lard the turkey, or place on the breast the pieces of fat taken from ot befoe it was stuffed. Sprinkle with salt and pepper, dredge well with flour. If not sufficient water in pan. Keep adding boiling water and baste often. As the excellence of the turkey depends much on this.cook until a nice brown and perfectly tender. Remove from a hot plater and serve with cranberry sauce and giblet gravy. To make the gravy after the turkey is dished.place the dripping- pan on top of range or stove. Ski off most of the fat, and add water if necessary, chop heart,liver, gizzard( previously boiled for two houses in two quarts of water), add to the gravy with the water in which they were boiled. Season with sale and pepper, add a smooth thinking of floor and water. Stir constantly until thoroughly mixed with the gravy.boil until flour is well cooked. Enjoy. For roasting the book says roast in an oven rather hot at first, and then graduate the heat to moderate until done. If not served at once the fowl may be kept hot without drying up, by placing over a skillet full of boiling water, and inverting a dripping- pan over it. To steam a turkey before roasting. A turkey steamer may be improvised by placing the dripping-pan containing the turkey, on top of two or three pieces of wood ( hickory or maple is the best) layed In the bottom of a wash- boiler with just enough water to cover the wood. Put on a lid which should fit tight on the boiler, as water boils away add more
Posted on: Thu, 20 Nov 2014 19:27:35 +0000
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