Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-11-25

tendons Themselves Bend tho leg at the
cut by pressing against the tables edge,
and break off the bone Now With
meat skewer or a knitting needle pull
out the tendons one at time, assisting |
with thumb and finger. or pull them
OUT all at once by putting the foot of
the turkey against the casing CT a door |
opening inward then pressing the door
hard against tie foot. Now with long !
pull ana a strong pull on the lce bring |
out the tendons attached to the foot +,
Having pulled out all pin feathers using |
dull kitchen knife TO help grin them |
SINCE the hairs and down over the gas
flame or a blazing paper The next move
Is to wash the exterior Of the bird thor
oughly in warm water, to which a little
soda has been added. II not already de-
capitated cut Off the head. push the
skin back from the neck and cut that
bony member off. half way down, leav-
, ing tine skin intact. so that II may be
pulled over the unsiehtly homes and fold
ed over the back. IF the bird has not been
drawn in the market. take ont tho wind
pipe rubbing TIE fingers first with 1T
tie salt to prevent their slipping. Pull
the crop away from tho neck and breast.
and making q circular cut around the
!
the knife UP from the vent. making
horizontal mission an inch in length and
wide enough to admit two fingers. Reach
in carefully. keeping the fingers close to
the backbone, grasp the glzzard, heart,
etc. drawing out the entire mass except
ing the red lungs which lie close 10 the
| ribs. These have to he taken out by
themselves, as also the kidneys from the
holows Of the back. cut out tho oil bag
in the tail then wash the bird carefully
| in warm soda water and rinse in cold
water. Prop on end to dra in q moment,
then wipe with soft towel. The stuff
ing being ready. fiji in at the neck until
the breast is round and full. pull the
skin together and sew over onto the
back. Put the remainder Of the stuffing
in the other opening, filling lightly. and
sew up. Pull the things UP close against
the body and with n skewer, pierce
through one. then through tho body and
ont through the other thigh. Turn the
tips OF the wings back close to the body
and skewer in position. cross the drum
sticks over the tail and with n string
cross and wind all together and fasten
firmly at The tail.
Rub the outside OF the turkey with
salt. pepper and olive oil or melted but
ter. then dredse with flour. Lay on its
breast on the rack Of the dripping pan
and set in hot oven for few moments
until It begins to color Then reduce the
heat. adding n cupful of hot water to
the pan. Protect the breast with sheet
OF oiled paper. changing as 1t becomes
charred When the turkey Is half done.
dredge again with flour. basting fire.
quently with hot water to which a little
Al oN TINA
there will be gravy in the pan that can
he used also in the bastng. 1t will take
about two hours to roast an eight pound
turkey. To test whether 1t is done or not.
: pierce the thigh with small fork. If
II appears as though ready to cleave
from :he body II IL tender and done.
Take up gently and lay on hot platter
while the gravy Is being made. II there
Is much fat in the dripping pan turn off
( remaining fat. stir until blended scrap
ing down oil the brown glaze in the
pan. Now add enough boiling water
TO make the consistency desired. If YOU
have cooked the siblets and they are to
DO chopped and added to the gravy. YOU
can use q portion OF the water in which
they were cooked to make the gravy
all but about two tablespoonfuls Add
e two tahlespoonfus OF dry flour to this
Add the chopped giblets. with salt and
pepper TO season. If you prefer to have
the giblets in the dressing. they should
he cooked the day before Thanksgiving
: chopped fine and mixed In with the
stufflng. Another way to serve the glib
let's which. by the way, little bride. are
the liver heart and gzzard of the fowl
they may be made into force-meat ball:
" after boiling and chopping fine, usins
an equal amount OF bread crumbs ant
marrow. or soft butter to season well
Moisten with little OF the gravy, sea
son highly and brown in olive oil or but
ter