The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1873-12-18
Msefnl aud Curious.
HOW To ROAST A TURKEY.

To be able to send roast to the table in good
shape is quite an accomplishment. well re-
member years ago how dreaded roasting . tnr-
key. Now, it is an easy dinDer-practice makes
perfect. When you are to have one for dinner,
get it already to stuff the day before. Pick ont
the pin feathers, SINCE il over clear blaze pull
out all the shreds of fat, bloody bits, lungs, &c,
leaving the inside psfectly clean. Be very care
full and not break the gall IN taking out the liver
it almost spoils your stuffDg, as no amount OF
washing remove il from the inside of the
turkey. Boil the heart, gizzar'l, and liver until
tender, chop very fine, and add to the stuffing,
which make of stale bread, II you have 1t; II not.
of crackers pounded fine. Season with salt, pep
per, sage, and butter. Mix with boiling water,
being very careful not to put in too much, rs the
beauty of stnffng is TO he dry. When right, add
one beaten egg.
After the turkey is stuffed, rub it all over thor
onghly with salt, under the wings and thighs,
that it may he well seasoned when cooked, rs
many are exceedingly fond of the brown, crisp
skin, which is much nicer to be sailed before
cooking. Bind the wings down with wrapping
cord. Tie the legs together, and tie them to the
body of the bird l consider it . good plan to cut
all the trusting strings half an hour before TAX
ing the turkey from the oven, that the heat may
reach under the wings and thighs. Lay the tur-
key upon Q cricket in the dripping pan-never
upon the pan, as the oily water soaks it and in
jures the flavor. IL no cricket comes with your
dripping pan, You can get one made at tim
make you one of hard wood strips half and inch
square-twO, one foot long, and four, eight inch
es long, for cross pieces-nail together an inch
from each end-tO be used in roasting all kinds
of meat-mnst be carefully washed every time
and dried.
Put no water into the dripping pan until the
turkey has cooked long enough to allow the fat
to drip down and brown upon the bottom of the
pan. By this means, you obtain the much priced
brown gravy with less trouble than the usual
way of toasting flour for thickening. After you
have put water in the pan, haste the fowl fire.
quently by dipping it up over it. l dust flour
over the top of the turkey, and lay all the fat
| have taken from the inside. 1t melts and runs
down, and TINS keeps the skin from drying too
much. Put turkey weighing ten or twelve
pounds into the oven at o'clock if you dine at
the good old-fashoned hour of II; therefore my
for advising yOu to get it all ready to stuff
the day before, rs the mornings short in win
ter, when supposed to eat such things.
When you remove the turkey TO the platter,
remember to take out the thread used to sew up
the bird before roasting, rs have seen the carver
very much put hack by getting his knife
tangled in it. After the gravy is thckensd and
cooked, pour it into bowl, and let the fat rise.
and remove every spoonful of it. Then, if you
choose, put it back into the dripping pan and
add bit of butter; never do, but, after remov-
ing the fat, put it into the gravy tureen for the
table.-S. b. Sdmyer, in Country Gentleman.