ROAST TURKEY (1747)
The Art of Cookery Made Plain and Easy (1747)
Hannah Glasse
To roast a Turky.
The best Way to roast a Turky is to loosen the Skin on the Breast of the Turky, and fill it with Force-Meat made thus: Take a Quarter of a Pound of Beef Sewet, as many Crumbs of Bread, a little Lemon-peel, an Anchovy, some Nutmeg, Pepper, Parsley, and a little Thyme; chop and beat them all well together, mix them with the Yolk of an Egg, and stuff up the Breast; when you have no Sewet Butter will do: Or you may make your Force-Meat thus: Spread Bread and Butter thin, and grate some Nutmeg over it; when you have enough roll it up, and stuff the Breast of the Turky; then roast it of a fine Brown, but be sure to pin some white Paper on the Breast till it is near enough.
You must have good Gravy in the Dish, and Bread-sauce made thus: Take a good Piece of Crumb, put it into a Pint of Water, with a Blade or two of Mace, two or three Cloves, and some whole Pepper; boil it up five or six Times, then with a Spoon take out the Spice, and pour off the Water (you may boil an Onion in it if you please) then beat up the Bread with a good Piece of Butter and a little Salt; or Onion Sauce made thus: Take some Onions, peel them, and cut them into thin Slices, and boil them Half an Hour in Milk and Water; then drain the Water from them, and beat them up with a good Piece of Butter; shake a little Flour in, and stir it all together with a little Cream, if you have it (or Milk will do) put the Sauce into Boats, and garnish with Lemon.
Another Way to make Sauce: Take Half a Pint of Oysters, strain the Liquor, and put the Oysters with the Liquor into a Sauce-pan, with a Blade or two of Mace; let them just plump, then pour in a Glass of White Wine, let it boil once, and thicken it with a Piece of Butter roll'd in Flour: Serve this up in a Bason by itself, with good Gravy in the Dish, for every Body don't love Oyster Sauce. This makes a pretty Side Dish for Supper, or a Corner Dish of a Table for Dinner. If you chase it in the Dish, add Half a Pint of Gravy to it, and boil it up together. This Sauce is good either with boiled or roasted Turkies or Fowls; but you may leave the Gravy out, adding as much Butter as will do for Sauce, and garnishing with Lemon.
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