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1798 - American Cookery

To Stuff and Roast a Turkey, or Fowl

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1390 - American Cookery
To Stuff and Roast a Turkey, or Fowl

One pound soft wheat bread,
3 ounces beef suet,
3 eggs,
a little sweet thyme,
sweet majoram,
pepper and salt,
and some add a gill of wine;

fill the bird therewith and sew up,
hand down to a steady solid fire,
basting frequently with salt and water,
and roast until a steam emits from the breast,
put one third of a pound of butter into the gravy,
dust flour over the bird and baste with the gravy;
serve up with boiled onions and cranberry-sauce, mangoes, pickles or celery.

2. Others omit the sweet herbs, and add parsley done with potatoes.

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt,
    fill and roast as above.


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