Salt Lake Telegram | 1937-12-14 | Page 13 | Queen Mary Chef Explains How He Prepares Turkey

Queen Mary Chef Explains How He Prepares Turkey-Bo Turkey-Bo that people ashore may aat turkey a it 1 served aboard the Queen Mary, John Pearce, chef of that Cunard White Star liner ia giving giv-ing out his favorite recipe for preparing pre-paring the main part of a holiday dinner. Hia full directions follow, starting with tha stuffing, which consists of these Ingredients: Ons pound of minced pork, 6 ounces chopped cooked ham, 6 ouncea of chopped cooked tongue. 14 ounces of chopped suet 1 grated lemon rind, 10 ounces of bread crumbs, 1 truffle (chopped fine), W teaspoonful of allspics, -1 tabls-spoonful tabls-spoonful of chopped parsley, I whole raw eggs, atlittis salt and pepper to taste. Break the eggs Into ths mixtur and stir all together. Both the breast and ths body of ths turkey can be stuffed. Fill the crop end with the stuffing, drawj the flap over, and skewer it firmly. Fill the body with the remaining part of the stuffing. Rub the bird all over with clarified clari-fied drippingo. place on a roasting tin and cover the breast with a piece of larding bacon and then with greased paper. Cook in a hot oven for 111 minutes, then lessen the heat and finish cooking the bird. Basts frequently. Just before the turkey la finished cooking, remove the paper, dredge tha breast with flour and baste well. Ths time for cooking depends on tha ag and weight of the turkey. A smsll ons takes from m to lk hours; one weighing 10 pounds, two hours, and 12 to 14 pounds', about: two and one-half hours. A feature about the stuffing isi that much of K may be taken out in caked form, sliced and served in sandwiches