| Show how to roast a turkey tarkey anna ann a alexander hamilton Ha milfort in 7 ladled adi etil home flome journal select a large fat lat tender turkey and have it nicely dressed dr eseed drawn washed wiped dry and w well ell singed rul rut it ell over inside and outside with w ith pepper and salt hake make a fin hug of rf the following ingredients one boand cf light breid broad crumbs half a pound of butter a heaping teaspoon tea teal poon ful of finely minced onion salt and pepper one raw egg and enough water to mix rather soft staff the breast first and saw it up then duff the body iti hub ab the turkey all over wih with melted butter and dredge well with sit cited eted flour lay it in tha the pan ran on its breast and pour in a quart of cold water have too the oven well heated but hot as tho the turkey must cook slowly to ba done allow a quarter of an hour to each pound have some butter in fix a plate plats with a larding mop from time to time basto baste the turkey with the gravy in the pan rub over with tho the larding mo mop p and dredge again with flour As ali it browns turn from aide side to aide side aud last ot of all bro brown wn the breast frequent basting ba sling dredging and nd tur turning g will insure perfect cooking wit when e done it should bo be a rich dark brown a all clover over and when a fork Is stuck deep into it no red juice should run remove it to a hot dish and if the gravy la is not quite thick enough add a teaspoonful teaspoon tul of flour creamed smooth with come of the grease greise skimmed from the gravy if while cooking the gravy in tho the pan boils away too much more water a should aati on 1 d ba be added 1 when the turkey is done there should be about a pint of gravy |
