Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| 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
- three slices of salt pork
- one thing
- salt
- pepper
- sage
Directions
MRS. J. P. POSTER,
Prepare according to directions given above. Make a dressing of fine bread crumbs, season with salt and pepper and add sage or such sweet herbs as are preferred. Do not flavor too strongly with any one thing; mix all together and pour over melted butter to moisten it nearly enough, then add a little water. Put salt on the inside of the turkey, and fill the crop and body with the dressing; sew it up with white woolen yarn (for it will not tear the flesh as cotton does), tie the legs and wings close to the body, lay into a dripping-pan, and rub a little salt and butter over it, or lay on two or three slices of salt pork; pour over a tea-cup of water, and place it in the oven. It should be roasted slowly at first, and basted frequently. If desired, oysters can be used in the dressing and sauce. Mix the oysters with the bread, omitting the herbs, and moisten with the liquor of the oyster instead of water.
For the gravy, boil the heart, liver and gizzard, till very tender; then chop fine and return to the water in which they were boiled; add oysters and their liquor, also some butter rubbed in flour to thicken the gravy, and season to taste; boil till oysters and flour are cooked, then serve.