To Roast a Turky the genteel Way

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

First cut it down the Back, and with a sharp Penknife bone it, then make your Force-Meat thus: Take a large Fowl, or a Pound of Veal, as much grated Bread, Half a Pound of Sewet cut and beat very fine, a little beaten Mace, two Cloves, Half a Nutmeg grated, about a large Tea Spoonful of Lemon-peel, and the Yolks of two Eggs; mix all together, with a little Pepper and Salt, fill up the Places where the Bones came out, and fill the Body, that it may look just as it did before, few up the Back, and roast it. You may have Oyster Sauce, Sellery Sauce, or just as you please, but good Gravy in the Dish, and garnish with Lemon, is as good as any Thing. Be sure to leave the Pinions on.