THE CHRISTMAS TURKEY.

Manawatu Standard, Volume LIII, Issue 14, 14 December 1932, Page 14

THE CHRISTMAS TURKEY.

Required: One Turkey, Jib. of breadcrumbs, liver of the turkey, two tablespoontuls of chopped parsley, one teaspoonful of mixed herbs, ilb of suet, one lemon, salt and pepper, one egg, rriilk, lib of sausage meat or sausages, dripping. Choose a hen bird. One weigning about 101 bto 121 bis a good medium size and will require roughly two to two and a-half hours to cook. Have it drawn and trussed, and cleanse the giblets thoroughly. Save the liver for the stuffing, and put the remainder on to make stock, adding water to well cover, a little salt, an onion, one or two cloves, and a small sprig of parsley and thyme. The - turkey’s feet can also be added. These must be scaled and skinned. To make tire stuffing, chop the suet finely and mix with the breadcrumbs. Add the minced liver, parsley and herbs, also the grated lemon rind. Season with salt and pepper. Moisten with the lemon juice, egg, and some milk as required. Put into the neck-end of the bird and fold the skin over it. The body of the turkey may be stuffed with sausage meat, or else fried or baked sausages may be served as an accompaniment. To roast, put tlie prepared turkey into a baking tin with dripping, cover the breast with a thickly greased paper or a piece of thin caul fat, and bake till tender,, keeping it well basted. Serve with thickened brown gravy made by browning some - flour in the baking tin after pouring off nearly all the dripping. It is then drawn aside, some stock added. The gravy must then be boiled up, seasoned, and strained.