Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Oyster | 6 medium (84g) | 81 |
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Stuffing | not in our table | 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
- two quarts of water
- a piece of salt pork
- a quart of boiling water in the pan
- a quart of oysters
- a spoonful of stuffing
- two fresh eggs
- two eggs
- four oysters
- two houts
- one pint
- two heaping tablespoons flour
- pepper
- salt
Directions
Mrs. J. L. Porter.
After picking and singeing the turkey, plump it by dipping three times into boiling water and once into cold holding it by the legs, place to drain, and dress as in general directions ; prepare stuffing by taking pieces of dry, stale, not moldy, bread and crust (not too brown) cut off a loaf of bread fully three or four days old ; place crust and pieces in a pan and pour on a very little boiling water, cover tightly with a cloth, let stand until soft, add a largelump of butter, pepper, salt, one or two fresh eggs, and the bread from which the crust was cut, so as not to have it too moist. Mix well with the hands, and season to suit taste ; rub inside of turkey with pepper and salt, stuff it as already directed, and sew up each slit with a strong thread ; tie the legs down firmly, and press the wings closely to the sides, securing them with a cord tied around the body (or use skewers if you hav« them), steam from one to three hours (or until you can easily pierce with a fork), according to the size, place in a dripping pan, skewer on the breast a piece of salt pork and the pieces of fat taken from the turkey before it was stuffed, dredge well with flour, put a quart of boiling water in the pan, and baste often. Cook until it is a nice brown and perfectly tender ; remove to a hot platter and serve with cranberry sauce and giblet gravy. To make the gravy, after
268 THE BUCKEYE COOK BOOK.
the turkey is dished, place the dripping pan on the top of range or stove, skim off the fat if there is too much, and add more water if necessary; chop the heart, gizzard and liver (previously boiled for two hours in two quarts of water) and add to the gravy with the water in which ttiey were boiled, season with salt and pepper, add a smooth thickening of flour and water, stir constantly until thoroughly mixed with the gravy, and boil until the flour is well cooked, stirring often to prevent burning.
ROAST TURKEY WITH OYSTER DRESSING. J. H. s. Steam the turkey two hours, or until it begins to grow tender, lifting the cover occasionally and sprink-* ling lightly with salt. Then take out, loosen the legs, and rub the inside again with salt and pepper, and stuff with a dressing prepared as follows : , Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on boiling water, draining off imme- diately and covering tightly ; crumble the bread fine, add half a pound melted butter, or more if you want it very rich ; a teaspoonful each of salt and pepper, or enough to season rather highly ; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread crumbs, adding the soaked crusts, and one or two eggs ; mix all thoroughly with the hands, and if rather dry, moisten with a little sweet.milk ; lastly add- the oysters, being careful not to break them ; or first put in a spoonful of stuffing, and then three or four oysters, and so on until the turkey is filled ; stuff
POULTRY. 269
the breast first. Flour a cloth and place over the openings, tying it down with a twine ; spread the tur- key over with butter, salt and pepper, place in a drip- ping-pan in a well heated oven, add half a pint hot water, and roast two houts, basting often with a little water, butter, salt and pepper, kept in a tin for this purpose, and placed on the back of the stove. A swab, made of a stick with a cloth tied on the end, is better than a spoon to baste with. Turn until nicely browned on all sides, and about half an hour before it is done, baste with butter, and dredge with a little flour — this will give it a frothy appearance — when you dish the turkey if there is much fat in the pan, pour off most of it, and add the chopped giblets and the water they were cooked in, which should have been stewed down to about one pint ; place one or two heaping tablespoons flour (nicer to have half of it browned) in a pint bowl, mix smooth with a little cream, fill up bowl with cream or rich milk and add to the gravy in the pan ; boil several minutes, stirring constantly, and pour into the gravy tureen ; serve with currant or apple jelly. A turkey steamed in this way does not look so well, but is very tender and palatable.