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The Inglenook Cook Book (1906)

For the filling take 2 quarts of fine bread crumbs, butter the size of an egg, 4 eggs; season with pepper and salt and a little parsley; mix all together with 1 pint of milk.

Rub 1 small teaspoonful of salt in the turkey and put the filling in, not too tight; sew the turkey shut and place in roaster with plenty of butter and lard.

Dressing: Take 1 egg, l cup of flour; stir smooth with milk or water.

When the turkey is done remove from roaster and put water in the pan; then stir in the thickening and let come to a boil.

Serve in a separate dish.

Sister Carrie Langham, Newry, Pa.

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