To Stuff and Roast a Turkey, or Fowl

Name: To Stuff and Roast a Turkey, or Fowl
Cuisine: United States
Ingredients: Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt, fill and roast as above.; 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 salt and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy; serve up with boiled onions and cramberry-sauce, mangoes, pickles or celery.; Others omit the sweet herbs, and add parsley done with potatoes.

Preparation info

Difficulty
Easy

Appears in

American Cookery

By Amelia Simmons

Published 1796

About

Method

One pound soft wheat bread, 3 ounces beef suet, <