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Classic
Cook Books
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page 250
the turkey, pour off most of the fat, add the chopped giblets and the water in
which they were boiled, thicken with flour and butter rubbed together, stir in
the dripping-pan, let boil thoroughly and serve in a gravy-boat. Garnish with
fried oysters, and serve with celery-sauce and stewed gooseberries. Choose a
turkey weighing from eight to ten pounds. If it becomes too brown, cover with
buttered paper.--Mrs. C. T. Carson.
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Classic
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