The 1918 Fanny Farmer Cookbook

Boiled Turkey

Prepare and cook same as Boiled Fowl. Serve with Oyster or Celery Sauce.

Roast Turkey

Dress, clean, stuff, and truss a ten−pound turkey . Place on its side on rack in a dripping−pan,

rub entire surface with salt, and spread breast, legs, and wings with one−third cup butter,

rubbed until creamy and mixed with one−fourth cup flour. Dredge bottom of pan with flour.

Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every

fifteen minutes until turkey is cooked, which will require about three hours. For basting use

one−half cup butter melted in one−half cup boiling water and after this is used baste with fat

pan. Pour water in pan during the cooking as needed to prevent flour from burning. During

cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover

with buttered paper to prevent burning. Remove string and skewers before serving. Garnish

with parsley, or celery tips, or curled celery and rings and discs of carrots strung on fine wire.

For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is

to be

served cold, add one beaten egg. Turkey is often roasted with Chestnut Stuffing, Oyster

Stuffing, or Turkey Stuffing (Swedish Style).

Chestnut Stuffing

cups French

chestnuts

/8 teaspoon

pepper

/2 cup butter

/4 cup cream

teaspoon salt

cup cracker

crumbs

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a

potato ricer. Add one−half the butter, salt, pepper, and cream. Melt remaining butter, mix

with

cracker crumbs, then combine mixtures.

Oyster Stuffing

Chapter XVII − POULTRY AND GAME

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