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Roast Turkey
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The text includes general advice for preparing poultry: when roasting chicken or small fowl, wrap strips of cloth dipped in melted lard around the legs to prevent browning or becoming too hard. Poultry may be baked in deep roasting pans with close covers to retain aroma and keep wings and legs soft and tender. The author also mentions that roasting pans are a recent innovation made double with small openings in the top for venting steam.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- 1 young turkey
- salt
- 1 teaspoonful baking soda (for cleaning water)
Original Instructions
- 1
Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove
- 2
Then 'draw' it nicely, being very careful not to break any of the internal organs; remove the crop carefully
- 3
Cut off the head, and tie the neck close to the body by drawing the skin over it
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