966. turkey roast
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857)
Ingredients:
Instructions:
Ingredients:
1 turkey
fill with sausage meat stuffing
bread-crumbs
1 beaten egg
or, fillet of veal stuffing
or, crumbs of bread and veal stuffing
or, truffles, or Chestnuts, about 1-1/2 lbs. of them
1-1/2 lbs. fat of bacon
thin slices of fat bacon
or, a plain stuffing
pounded cracker, or crumble some bread very fine
chop some raw salt pork very fine, or use butter
sage
summer-savory, or sweet mar-joram optional if available
pepper
1 egg is also suggested to make stuffing more firm
Serve with gravy in the dish, and bread sauce
Instructions:
It is stuffed with either sausage meat or fillet of veal stuffing, or crumbs of bread and veal. While roasting, a piece of paper should be placed over the part stuffed, as being bulky it will catch, the fire and become scorched; but keep the heat well to the breast, in order that it may be as well done as the rest of the bird. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a tureen. To the sausage meat, if used, add a few bread-crumbs and a beaten egg. Turkey is sometimes stuffed with truffles; they are prepared thus: they must be peeled, and chopped, and pounded in a mortar, in quantities of a pound and a half will be found sufficient: rasp the same weight of fat of bacon, and mix it with the truffles. Stuff the turkey with it; this stuffing is usually placed in the turkey two days previous to cooking: it is supposed to impart a flavor to the flesh of the fowl. Cut thin slices of fat bacon and place over the breast of the turkey. Secure it with half a sheet of clean white paper, and roast. Chestnuts dressed in the same fashion are found an excellent substitute for truffles. Two hours will roast it. If you wish to make plain stuffing, pound a cracker, or crumble some bread very fine, chop some raw salt pork very fine, or use butter; sift some sage, (and summer-savory, or sweet marjoram, if you have them in the house, and fancy them), and mould them all together, season with a little pepper. An egg worked in makes the stuffing cut better.
This is Part I of my submission to my reenacting unit's monthly newsletter for November. It has a Thanksgiving theme! Thanks for letting me post!
We all know the story of the Pilgrims' Thanksgiving the crediting of Abraham Lincoln with making the first Thanksgiving Day Proclimation in 1863. However, President Jefferson Davis beat Honest Abe to the punch by Proclaiming "a day of fasting, humiliation and prayer," in 1862! In his Proclimation, Davis writes: "It is my privilege to invite you once more to His footstool, not now in the garb of fasting and sorrow, but with joy and gladness, to render thanks for the great mercies received at His hand. A few months since, and our enemies poured forth their invading legions upon our soil. They laid waste our fields, polluted our altars and violated the sanctity of our homes....Now, therefore, I, Jefferson Davis, President of the Confederate States, do issue this, my proclamation, setting apart Thursday, the 18th day of September inst., as a day of prayer and thanksgiving to Almighty God for the great mercies vouchsafed to our people...."
I hope you find the included recipe for Turkey Roast to be a Bill of Fare worthy of your table, as we celebrate our Thanks to Almighty God for Family, Country and Pards!
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