from : American Cookery. By Amelia Simmons, 1796.
|The Great American Turkey Exhibit. |
One Pound soft wheat bread,3 ounces beef suet, 3 eggs, a little sweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with salt and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the grave; serve up with boiled onions and cranberry-sauce, mangoes, pickles or celery.