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Classic
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page 72
white paper. A fifteen-pound turkey requires between three and four hours to
bake. Serve with cranberry sauce.
Gravy for Turkey.--When you put the turkey in to roast, put the neck, heart,
liver and gizzard into a stew-pan with a pint of water; boil until they become
quite tender; take them out of the water, chop the heart and gizzard, mash the
liver and throw away the neck; return the chopped heart, gizzard and liver to
the liquor in which they were stewed; set it to one side, and when the turkey is
done it should be added to the gravy that dripped from the turkey, having first
skimmed off the fat from the surface of the dripping-pan; set it all over the
fire, boil three minutes and thicken with flour. It will not need brown flour to
color the gravy. The garnishes for turkey or chicken are fried oysters, thin
slices of ham, slices of lemon, fried sausages, or force-meat balls, also
parsley.
DRESSING OR STUFFING FOR FOWLS.
For an eight or ten pound turkey, cut the brown crust from slices or pieces of
stale bread until you have as much as the inside of a pound loaf; put it into a
suitable dish, and pour tepid water (not warm, for that makes it heavy) over it;
let it stand one minute, as it soaks very quickly. Now take up a handful at a
time and squeeze it hard and dry with both hands, placing it, as you go along,
in another dish; this process makes it very light. When all is pressed dry, toss
it all up lightly through your fingers; now add pepper, salt,--about a
teaspoonful--also a teaspoonful of powdered summer savory, the same amount of
sage, or the green herb minced fine; add half a cup of melted butter, and a
beaten egg, or not. Work thoroughly all together, and it is ready for dressing
either fowls, fish or meats. A little chopped sausage in turkey dressing is
considered by some an improvement, when well incorporated with the other
ingredients. For geese and ducks the stuffing may be made the same as for turkey
with the addition of a few slices of onion chopped fine.
OYSTER DRESSING OR STUFFING.
This is made with the same ingredients as the above, with the exception of half
a can of oysters drained, and slightly chopped and added to the rest. This is
used mostly with boiled turkey and chicken, and the remainder of the can of
oysters used to make an oyster sauce to be poured over the turkey when served;
served generally in a separate dish, to be dipped out as a person desires.
These recipes were obtained from an old colored cook, who was famous for his
fine dressings for fowls, fish and meats, and his advice was, always soak
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