ROAST TURKEY
From 1922:
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. Serve with bread sauce and its own gravy.
- » Chicken and Biscuits
- » Roasted Duck
- » GUMBO RECIPE FROM MRS SENATOR WALTHALL
- » BLACK DUCK ROAST
» Chicken a la King
» Broiled Chicken- » Fowl Boiled with Oysters
- » Fried Chicken
- » BRAISED DUCK by Gretchen Lederer
- » Liberty Day Turkey
- » ROAST GOOSE
- » Fried chicken with corn dodgers and cream gravy
- » ROAST GOOSE
- » JELLIED CHICKEN
- » Country Captain
- » CHILI CON CARNE
- » Minced Chicken With Green Pepper
- » Chicken Croquettes
- » JUSTICE STRONG'S BONED CHICKEN
- » TORTILLAS
- » Stuffed Broilers, Braised
- » ROAST TURKEY
- » TO COOK POULTRY
- » Fricassee of Chicken, Creole Style
- » Creamed Chicken