| 295 | 296 | 297 | 298 | 299 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
3
cups stale bread
crumbs
Salt and pepper
/2 cup melted butter
1
Few drops onion
juice
1
pint oysters
Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.
5
9
Turkey Stuffing (Swedish Style)
cups stale bread
crumbs
2
1
/2 cup English
walnut meats,
broken in pieces
2
/3 cup melted
butter
/2 cup raisins,
1
seeded and cut in
pieces
Salt and pepper
Sage
Mix ingredients in the order given.
6
0
Gravy
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons
fat;
return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in
which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five
minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart,
liver, and gizzard) finely chopped.
6
6
1
2
Chestnut Gravy
To two cups thin Turkey Gravy add three−fourths cup cooked and mashed chestnuts.
To Carve Turkey
Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork
Chapter XVII − POULTRY AND GAME
294
Page
Quick Jump
|