Truss the turkey and stuff it. Fasten a piece of buttered paper on the breast and cook for from two to three hours, according to size. A quarter of an hour before serving, remove the paper from the breast of the bird, dredge it lightly with flour, place a piece of butter in a spoon, allow it to melt, and pour over the breast… Continue reading
Serve with bread sauce Continue reading
For one young turkey 3 to 4 lbs.
Take ½ lb. of very fine sausage meat; season well with salt and pepper.
Then take ½ lb. of best chestnuts; split them lightly and put them in the oven for about 5 minutes; shell quickly and boil them almost entirely in some consommé with a little celery;
let cool; when cold mix the chestnuts with the sausage, meat.
Take away the… Continue reading