Savannah morning news. [volume] (Savannah) 1868-1887, 1886-11-25
TURKEY AS 1T SHOULD BE.
Miss Parloa Says the Bird Ought to
be Served with Chestnuts.


be Served with Chestnuts.
"some people think that it is a very
simple matter to roast or broil bird, and
it is just such simple things that people
don't know how to do. More professions al
cooks come to me concerning just such
points than about anything else"
This Is what Miss Parloa, the queen OF
the culinary art, who taught Savannah
ladies so many things last spring, said to
her class In New York a day or Two ago,
as she swept up lOng-legged, long
necked turkey, and laid it down in front
OF them.
always cut In the joints, and first pull
out the tendons of the leg before cutting
the feet off. Circle the leg just this way,
cutting merely through the skin, and then
use the fork for q lever. Now for the
neck. Cut it off high up, split the skin
and turn 1t back, cut the neck again low
down and leave the skin like long pouch.
Now Wen SINCE it. You can use alcohol
or paper, and paper Is just as good, be-
sides beng inexpensive"
Then che hastily crushed a newspaper
together, and with it in one hand and the
turkey in the other, stood near the stove.
"Be sure you flourish the turkey; don't
flourish the paper or you'll have trouble"
waving the turkey to and fro over the
blaze, rubbed il off with a towel and re-
placed it on the table. The carving knife
was lifted again.
After cleansing the turkey Miss Parloa
called for the dressing, and yellow bowl
was brought out with a pint of grated
bread in 1t.
always use moist stale bread and crate
It," Miss Parloa continued. "One turkey
TO- 10 -
chickens. Now scant teaspoonful OF
pepper, the same amount of chopped
parsley, half that much of powdered sage,
one tablespoonful OF salt, a scant half cup
of butter, put in in small pieces, and a
teaspooniul OF thyme. Now, put this 10
the crop, and it will come out dry like
rice, and IL is the best dressing | know"
She then took a skewer and pinned the
neck to the back.
"YOu see what the long neck is for
now" said she, sprinkliug the bird inside
and out with salt and pepper. She thrust
another skewer through the teDdOns OF
the legs, crossing them, and pinned them
to the pr0turberance from which the
turkeys proud tail feathers once arose.
Still another skewer pinned the wings
close to the sides OF the turkey.
| The turkey was now round. compact
mass. Rubbing it over with soft butter.
ID
| placed IL on range in pan. Then il
was thrust in an oven. THE outer will
absorb the -four, and when the flour is
brown l will put water In the pan and
begin basting. In Dasting, the rule is,
haste every fifteen minutes, be generous
with your gravy and scant with flour,
pepper and salt. The time necessary in
cooking depends on the size OF the tur-
key. Use intense heat at first, and
key will take two hours. 1t weighs about
twelve pounds. About ten minutes more
would be necessary for every additional
pound. Next soak chestnuts In a sauce
pan for twenty minutes. Take off the
outer skin, pound them into a powder,
and to every thirty chestnuts add pint
of stock. Rub the powder through sieve,
add a generous tablespoonful OF salt and
half teaspo0ntul OF pepper, and let 1t
simmer twenty minutes, add a table,
spoonful OF butter, let it simmer three
minutes longer and serve.O