Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-11-29
COOKING THE THANKSGIVING
Roast Turkey With Cranberry Sauce
and With a Stuffing of Chcstnuts.
From the CHICAGO Hotel Rennrtsr.

From the Chicago Hotel Reporter
Take the large turkeys such as are known to
De old and not Suitable for straight roasting
II VIII take twenty-five pounds raw weight for
nity persons, or forty-fve pounds for one hun
ored, varying according to the rarity of the dish
ana the method Of carving-singe, wash and
truss with the legs In the body. Boil them In
the stock boiler, in the soup stock which may
nave vegetables in 1t and little salt but no
spice hayors nor bay leaf for about three hours,
or Till tender They can be tried by lifting on a
fork and pulling the wings, which will part
from the body when done. or by rails
ing the meat OF the drumstick. Then take
them out on baking pan. Your turkeys are
now good eating, hardly TO be improved by
roasting. and all the harm that is done to them
the deterioration into dryness. stringiness and
insipidity that brings hotel turkey into disre-
pute takes place afterward bv ruintns dry bak-
ing In the oven. They are already cooked. and
you can let them wait till there is room and the
range is hot. Dust then lightly with flour.
Pour enough water or stock into the pan to
keep IL from burning. and some of the fat from
the top of the stock boiler. and brown them of
quickly. If fresh butter is cheap enough basic
them with it and the turkeys will soon be Of
rich deep brown, will cut moist, compact and
tender without parting into only dry strings.
The common mistake in cooking old turkeys is
In boiling them half done and thinking to finish
the cooking In the oven. They dry out.
Serve with cranberry sauce on one side of the
dish and little brown sauce made with the
residue of the butter in the turkey pan poured
under. Turkey stuffing and cranberry sauce
ought not to go together. 1t makes too much
of an incongruous mixture in one dish and, as
the dressing needs gravy as well, it takes too
much time In the carving.
Cranberry sauce for turkey: Two quarts of
cranberries, - ounces of sugar, l small cupful
of water. Wash and pick over the cranberries,
put them into bright kettle with the water
spread the sugar on top, shut In the steam and
cook at the back of the range where they will
not scorch at the bottom. When done. stir up
to break the berries. Serve warm. Cranberry
jelly for wild turkey and game and cold dishes
and pastry is easily obtained by draining off the
syrup from well-cOOked cranberries before they
are stirred or mashed and letting 1t get cold.
The berries then stirred up with a little more
sugar make equally good cranberry sauce.
How to prepare roast turkey stuffed: Take fat
hen turkeys or young but full grown gobblers,
SINCE and pick over and wash them. Stuff
| them with bread dressing and roast for two
hours. 1t Is good sign that turkey is done
when little jets of steam burst out of the breast
| and feshy parts Young turkeys will cook in
about an hour plain or an hour and a half when
stuffed.
Recipe for cooking roast turkey stuffed with
| chestnuts: There are two or more ways COM
monty practced. One is to mix the whole chest
nuts with enough of the common dressing to
keep Inem together ana I'LL the turkey with the
mixture; another is to mince the cheStnuts very
| fine after boiling them tender. season well with
butter or part suet and salt and pepper and stuff
the turkey with the preparation, which results
| in dish scarcely distinguishabe from turkey
stuffed with mashed sweet pOtatoes-a way that
is really very good, but takes too many chestnuts.
For the first of the above ways make for two tur-
| keys a veal stuffing and boil about eighty or
| one hundred Of the large foreign chestnuts
| much as you would potatoes, I'm sailed water
| then peel and scrape them of the inner skin
| Mix them with tine veal forcemeat and use to
| stuff the turkeys. Sausage-meat can be used
| instead of veal forcemeat. Also, turkeys are
| stuffed with sausage-meat, mixed with one
| third as much fine bread crumbs added dry
| There is style called a la chipoeta that means
with little sausages, made by twisting link sau-
/ sage into short lengths like chestnuts in size
These are used like whole chestnuts In stuffing
| and also In the sauce or gravy.
| PURGE is a pulp of meat, vegetables or
| fruits pressed through sieve. Boil fifty large
chestnuts for half an hour. peel them, scrape
| off the furry inner skin. wash free from dark
| specks, then boil them in little soup stock
| one-half hour longer. Mash them like potatoes.
season with salt. thin down to the consistency of
| a thick sauce with hot milk and little butter
and stir it through gravy stainer. Best sauce
for turkey or chicken stuffed with sausage.