Читать книгу The New Galt Cook Book - Various - Страница 93

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For an eight-pound turkey use one small loaf of bread, tear it apart and grate it lightly on a coarse grater. This takes but a short time. As soon as the crust is reached lay it aside to be dried for bread crumbs. The foundation of the dressing is soft bread crumbs, not the hard dried crumbs used for breading croquettes, veal cutlets and other dishes; then add a teaspoonful of pepper, a tablespoonful of salt, a teaspoonful of minced parsley, half a teaspoonful of sage and half a teaspoonful of summer savory. Mix all together lightly with the hands. Drop in small bits one-quarter a cup of hard butter and mix this lightly through the dressing. Stuff the turkey and sew it up. The neck should be cut off close to the body, leaving a flap of skin which covers the neck and can be skewered down on the back, after the crop is stuffed. The tips of the wings should be cut off and the wings skewered down on the back so as to throw up the breast. The drumsticks (from which all the ligaments must be drawn out before the legs are cut off except the large one, that will never move), must be skewered to the tail of the fowl. When the turkey is properly trussed, rub it with butter and dredge with flour. Place it on its side in the meat rack. When the flour in the baking pan browns pour in half pint of water and baste the turkey. When it has cooked half an hour on one side turn the other, and the last half hour it is roasting let it lie on its back to brown the breast. Success in roasting depends upon a brisk oven and faithful, thorough basting. The dressing should be moist when the turkey is served, but it separates like rice. Two apples may be added to the stuffing minced up, which is an improvement. For cooking a lean turkey, cut up quite a bit of beef suet into the pan; good also for cooking chickens.