to stuff and roast a turkey or foul
(from American Cookery, by Amelia Simmons, 1796)
Ingredients:
Instructions:
(from American Cookery, by Amelia Simmons, 1796)
Ingredients:
1 pound soft wheat bread
3 oz. beef suet
3 eggs
a little sweet thyme
sweet marjoram
pepper and salt
optional.... a gill of wine
for gravy...
1/3 lb. butter
serve with...
boiled onions
cranberry sauce
mangoes (pickled fleshy fruits or vegetables, like bell peppers)
pickles
celery
Instructions:
One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy; serve up with boiled onions and cranberry sauce, mangoes, pickles, and celery.
This recipe was originally published in "American Cookery" in 1796. It was the first cookbook to be written and published in the New World.
Note: Beef suet is a beef fat used for cooking. You can substitute margarine or Crisco. A gill of wine is 1/4 pint.
From: "Wild Turkey Cookbook by A.D. Livingston, Stackpole Books, 1995, page 37.
Last edited by a moderator: