Читать книгу The New Galt Cook Book - Various - Страница 92

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For a ten-pound turkey take two pints bread crumbs, half a cup butter cut in bits, one teaspoonful summer savory, pepper and salt, mix thoroughly, rub the turkey well inside and out with salt and pepper, then fill with first a spoonful of crumbs then oysters, using a pint of oysters; cook the giblets, chop fine, and put in gravy. A fowl of this size will require three hours in a moderate oven.