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Heelis family cookbook, 1850s
Page 22
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of one side through to the pinion & thigh on the other side & press the legs as much as possible between the breast & side bones; peel the liver under one pinion & the gizzard under the other. Pass a string over the back of the bird; catch it over the points of the skewers; tie it in the centre of the back; truss the turkey very firmly; next put a sheet of buttered paper on the breast and put it down to a good fire & keep it well basted the whole time of cooking. About a quarter of an hour before it is done remove the paper, slightly flower the turkey & baste with a little butter melted in the basting ladle.
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of one side through to the pinion & thigh on the other side & press the legs as much as possible between the breast & side bones; peel the liver under one pinion & the gizzard under the other. Pass a string over the back of the bird; catch it over the points of the skewers; tie it in the centre of the back; truss the turkey very firmly; next put a sheet of buttered paper on the breast and put it down to a good fire & keep it well basted the whole time of cooking. About a quarter of an hour before it is done remove the paper, slightly flower the turkey & baste with a little butter melted in the basting ladle.
Szathmary Culinary Manuscripts and Cookbooks
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