Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one beaten egg
- pepper
- salt
- sage
Directions
Select a young, good sized bird, singe, draw, wash and dry. Stuff with a mixture of dry bread, soaked in warm water, seasoned with pepper, salt, melted butter, sage-savory, celery, grated onion, mixed herbs, and one beaten egg. Sew- up the openings, tie the legs and wings well into the body. Put in baker with plenty water, containing butter (onion juice, if preferred), pepper and salt. Baste well and often, in mod- erate oven. If tips of wings, legs, neck and tail seem to brown and bake too rapidly, cover with a dough jacket made stiff of flour and water, which must'be removed before taking from the oven. Serve hot. Garnish platter with water cress and grapes, or any desired way. Always serve cranberries.
Gravy with Roast Turkey.
Turn off some of the grease from the pan, put on fire, add milk or water, allowing it to cook until the dressing, etc., loosens from bottom of pan, stir in browned flour, add the cooked and chopped giblets. Serve hot. — Mrs. Win. F. Der- mont, Williams, Ariz.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 297