Thursday, October 8, 2009

Herstoryan's Hearth: To Stuff and roaft a Turkey



Simmons, Amelia ( An American Orphan). AMERICAN COOKERY, OR THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE. Hartford: Hudson & Goodwin, 1796. p. 18


To Stuff and roaft a Turkey, or Fowl. 

One pound foft wheat bread, 3 ounces beef fuet, 3 eggs, a little fweet thyme, fweet marjoram, pepper and falt, and fome add a gill of wine; fill the bird therewith and few up, hang down to a fteady folid fire, bafting frequently with falt and water, and roaft until a fteam emits from the breaft, put one third of a pound of butter into the gravy; ferve up with boiled onions and cranberry-fauce, mangos, pickles or celery. 
  2. Others omit the fweet herbs, and add parsfley done with potatoes. 
  3. Boil and mafh 3 pints potatoes, wet them with butter, add fweet herbs, pepper, falt, fill and roaft as above. 

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