* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Turkey
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  A small turkey, not over seven or eight pounds, is best, and it
  should be roasted not less than three hours. If well basted it will
  not be dry and is ruined if underdone. In dressing it be sure that it
  is perfectly clean; and it will be found better, unless the fowl is
  killed on the premises, to wash it and wipe dry before stuffing. A
  very nice stuffing is made as follows: One pint of bits of bread,
  soaked a few minutes in hot water and then squeezed dry; two small
  onions, chopped fine, and a small slice of pork mixed with them. A
  stalk of celery may also be added. Season with one teaspoonful of
  salt and powdered sage or thyme, half teaspoonful of pepper, a
  tablespoonful of melted butter and add two beaten eggs. Mix a
  teaspoonful of salt and a half teaspoonful of pepper, and sprinkle
  the inside of the turkey before stuffing. Flour it lightly after it
  is in the the pan, dust with pepper and salt, pour a cupful of
  boiling water in the pan, and roast in a steady oven, basting often.
  At the last baste with a spoonful of melted butter and dredge lightly
  with flour, which will make the skin brown and crisp. While the
  turkey is cooking, boil the giblets in one quart of water for two
  hours till it is reduced to a pint. Chop them fine and mash the
  liver. when the turkey is done remove it to the platter, pour off the
  fat from the pan and pour off the water in which the giblets were
  boiled, stirring well. Add one tablespoonful of browned flour and the
  giblets, with a half teaspoonful of salt; boil it up once and pour it
  into the gravy-boat.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
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