FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
TO BOIL A TURKEY.
Pick, singe, draw, and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape (?? - we suggest twine) round the joints, and tie it round the rump. Make a stuffing of bread crumbs, pepper, and salt, or of chopped oysters, and put it where the crop was taken out. Boil it slowly for two hours, take off the tape/twine, and serve with either oyster, celery, or plain white sauce.
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