New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-22

Our American feast OF the ingathering occurs this
week. and the attention OF cook is called to the
preparation of the festive bird" OF the OCCASION
While the common barnyard bird, well fattenei ana
properly prepared for market Is one OF the best roast
VIC have, the wild turkey, which is already becoming
scarce is even superior to It, 1t was this wild bird
which BENJAMIN Franklin, in no spirit Of irony. recon-
mended as our National bird, in place OF the eagle. of
which he spoke as creature Of thievish, improvement
habits young, plump hcntursey weighing from
seven 10 nine pounds, Is much more likely 10 DC peh'
der and fine In flavor than older and larger bru
II Is better TO SINCE and draw ii the day before cook
ing unless YOU are fortunate as to obtain q crawn
fowl. The morning Of the day on which 1t Is 10 DE
roasted put cup of water inside and rinse 1t out thor
ouchly being careful to notice the lungs and the
soft rcd matter which clings the backbone have been
removed Wipe the bird carefully inside and out
Turn Il over and cut the oilbag out oi the TAIL fe
pare the dressing. using for turkey weighing seven
mounds n GOOD sized loaf OF stale bread Cut oil the
crust and lay il aside TO lry for bread crumbs Use
only The inside Of the loaf for dressing Ru0 IL INTO
fine crumbs with the hands md coarse CRATER WEcn
the whole I, fine crumb. add tablespoonful OF SALT
two saltspoonfus of white pepper, teaspoonful oil
cboppsd parsley half teaspoonful OF powdered sage
and ie:spoonuI OF sayoy. Rub these season
ings through the bread crumbs and ard an even nan
cup of butter. Rub the butter through the Dieau
crumbs with clean handsand the dressing prepared
stuff the turkey with this dressing TIL II is plump and
full Turkeys vary considerably in their size INSIDE
and the amount OF stuf'ng they require, even when
they are of the same weight and You may need more
dressing than the amount given. Having hiieo Tue
turkey truss down the legs over the toll pnlon ,ie
wings close To the sides turn them back over the
hack II Is not necessary II the turkey Is properly
slxewered to IL up. Directions lot sKewerihs
chicken Given some time since in this paper. apply In
every case TO turkey. This Is case, however
where an ounce Of demonstration is worth pound OF
description The ONLY way to learn fully how to truss
and skewer a turkey is to take demonstration
lesson from some one thoroughly skilled In the ART
Not one turkey in a hundred among the thousands
that will be served on Thanksgiving Day VIII nave
beon properly skewered and trsscd when 1t reaches
the carver
Having skewercd your turkey properly, rub II freely
with butter dredge it with salt and lightly WIN pepper,
and finally dredge 1t rather thcky with Hour. Lay IL
IN iis side on a meat rack. dredging little flour IN
the nan before putting the meat rack In the PAN fU'
the turkey into a very hot oven. As soon rs Tue
-four in the pan begins to brown pour In pint Oh
boiling water. In about five minutes more begin 10
haste the turkey. Mosen its surface Thoroughly WIN
The water in the pan and dredge lightly over 1t tie
Nour. In fifteen minutes haste 1t again IL VIII
then be time to turn It over on its other SIDE ii IL
seems 10 brown thoroughly before this 1t should be
turned without waiting for the expiration of this time
The turkey should be based once In every fifteen
minr.es DC described after this About half hour
beforc Il Is taken from the il should be turned
on Il, bark with the breast uppermost in order that
the breast NAV be properly Drowned. 1t will take in
AL about an hour and a half to roast turkey properly
1t Is to attempt roasting OF meat or FOWL
without thoroughly heated oven at the start. The
heat must be intense enough to scar over the surface
and seal up the gravy in the first fifteen minutes
After this the roast cooks in its own juices end there
Is comparatively little escape Of drppngs then so
intense heat IS at first is not strictly necessary.
To make the glbet gravy, the heart, liver, gizzard
and neck Of the turkey should be put to boil in about
a quart Of cold water and cooked slowly on top Of
the stove while the turkey is roasting. AT the end
Of this time remove all the gibets saving the liver.
The others have served their purpose or will be
welcome Thanksgiving dinner for the family cat. The
liver should be minced and added to the liquor in
which the gihlets are cooked Two tablespoonful of
flour mixed with cold water must also be added TO this
liquor and the whole stirred into the gravy in the
pan where the turkey has roasted. Stir the mixture
thoroughly together: II with salt and pepper:
and let simmer at the back Of the stove for about ten
minutes. Then pour it into gravy boat and serve 1t
with the turkey.
The cold turkey left after 1t has been served
cold and me family has weared OF il in that form
offers wealth OF resources in the way OF rechaues
IL will make nice hash, minced with the remnant OF
the dressing and moistened with any of the gravy that
NAV be left Mince the dark and white meat together
with the dressing. II there not enough gravy 10
mosten the mince add little water TO what there IS
and n little flour, II with salt pepper let IL
<or six minutes M fhe hack of thu otoya