French Method of Roasting Turkey
From Robin Hood Flour Cook Book (1915).
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A historical recipe
Robin Hood Flour Cook Book, by Rorer, Sarah Tyson, 1849-1937, author (1915).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Singe and draw the turkey.
- Boil and shell one quart of chestnuts.
- Put one pound of ham through a meat grinder.
- Mash the chestnuts through a colander, add the ham, a quarter of a grated nutmeg and a saltspoonful of white pepper;
- put this stuffing, hot, into the turkey, sew up the vents and truss it into shape.
- Put it, back down, in a baking pan, brush the breast Pouliry $Game
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Colander
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Pastry brush