Transcribe
Translate
Heelis family cookbook, 1850s
Page 24
More information
digital collection
archival collection guide
transcription tips
When of a nice brown serve with a tureen of brown gravy and another of bread sauce. A turkey of 10 Ib will take about 2 1/2 hours; a larger one about 3 hours or more... Stuffing for Roast Turkey. Chop 1/2 lb lean and 1/2 lb. fat pork very finely, & mix with them 4 oz bread crumbs. A large tea spoonful of minced sage; a blade of powdered mace & salt and pepper to taste; mix with an egg . Sausage meat may be used in the place of the pork & may be flavoured with lemon peel and sweet herbs to taste.
Saving...
prev
next
When of a nice brown serve with a tureen of brown gravy and another of bread sauce. A turkey of 10 Ib will take about 2 1/2 hours; a larger one about 3 hours or more... Stuffing for Roast Turkey. Chop 1/2 lb lean and 1/2 lb. fat pork very finely, & mix with them 4 oz bread crumbs. A large tea spoonful of minced sage; a blade of powdered mace & salt and pepper to taste; mix with an egg . Sausage meat may be used in the place of the pork & may be flavoured with lemon peel and sweet herbs to taste.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
