Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two eggs
- ten pounds
- salt
- pepper
- parsley
- sage
- thyme
- vinegar
Directions
Mrs. C. T. Carson.
Kill several days before cooking, prepare in the usual manner, stuff with bread crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned with salt, pepper, parsley, sage, thyme or sweet marjoram ; sew up, skewer, and place
270 THE BUCKEYE COOK BOOK.
to roast in a rack within the dripping pari ; spread with bits of butter, turn and baste frequently, with butter, pepper, salt and water ; a few minutes before it is done glaze with the raw white of an egg ; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping pan, let boil thoroughly and serve in a gravy boat. Garnish with fried oysters, and serve with celery sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it be- comes too brown, cover with buttered paper.
SALADS. 271
In preparing the dressing, powder the hard boiled eggs, either in a mortar or by mashing with the back of a silver spoon, [if raw eggs are used beat well and strain) add the seasoning, then the oil,, a few drops at a time, and, lastly and gradually, the vinegar. Always use the freshest olive salad oil, not the common sweet oil ; if it cannot be obtained, melted butter is a good substitute, and by some considered even more palata- ble ; or in making chicken salad use the oil from off the water in which the chickens were boiled. It is much nicer to cut the meat with a knife instead ot chopping, always removing bits of gristle, fat and skin ; the same is true as regards celery ; if the latter cannot be procured, use crisp white cabbage or nice head lettuce, well chopped. Pour the dressing over the chicken and celery, mixed and slightly salted ; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celary and set away in a cold place until needed. Many think turkey makes a nicer salad than chicken. Always make soup of the liquor in which turkey or
272 THE BUCKEYE COOK BOOK.
chicken was boiled. Cabbage salad is very palatable, but few know how to prepare it properly. The milk and vinegar should be put on to heat inieparate sauce- pans; when the vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped cabbage ; cover, and let scald and steam — not boil — for a moment, meanwhile, remove hot milk from stove, cool a little, and stir in the well beaten and strained yolks ; return to stove, and boil a moment. Dish cabbage and pour custard over it, stir rapidly with a silver spoon until well mixed, and set immediately in a cold place.. Serve all salads within a few hours after making.