ROASTED TURKEY
Rub the turkey all over with salt. Then lard it. You may stuff it with sausage-meat; or with chestnuts previously boiled, peeled, and mashed. Or, you may make a force-meat stuffing of the liver, heart, and gizzard, chopped fine, and mixed with chopped parsley, onions, sweet-herbs, grated bread, butter, lemon-juice, grated lemon-peel, and the yolk of one or two eggs.
A turkey of moderate size will require at least two hours to roast. Thicken the gravy with yolk of egg stirred in just before you send it to table.
A cold roast turkey should be larded and served up with large spoonfuls of stiff currant jelly dropped all over it.
You may roast a goose in the same manner.
A turkey of moderate size will require at least two hours to roast. Thicken the gravy with yolk of egg stirred in just before you send it to table.
A cold roast turkey should be larded and served up with large spoonfuls of stiff currant jelly dropped all over it.
You may roast a goose in the same manner.