Recipes Tried and True
Fowl and Game Recipes
TURKEY AND DRESSING. MRS. U. F. SEFFNER.
A good-sized turkey should be baked two and one-half or three hours,
very slowly at first. Turkey one year old is considered best. See
that it is well cleaned and washed. Salt and pepper it inside. Take
one and a half loaves of stale bread (bakers preferred) and crumble
fine. Put into frying pan a lump of butter the size of an egg; cut
into this one white onion; cook a few moments, but do not brown. Stir
into this the bread, with one teaspoon of salt and one of pepper; let
it heat thoroughly; fill the turkey; put in roaster; salt and pepper
the outside; dredge with flour and pour over one cup water.
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