Recipes > Meat > Turkey > To Stuff and Roast a Turkey, or Fowl

To Stuff and Roast a Turkey, or Fowl


  • 1 pound soft wheat bread
  • 3 ounces beef suet
  • 3 eggs
  • sweet thyme
  • sweet marjoram
  • pepper
  • salt
  • 1/3 pound of butter
  • flour


Take the bread, beef suet, eggs, a little sweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with salt and water, and roast until a steam emits from the breast, put the butter into the gravy, dust flour over the bird and baste with the gravy; serve up with boiled onions and cramberry-sauce, mangoes, pickles or celery.

2. Others omit the sweet herbs, and add parsley done with potatoes.

3. Boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt, fill and roast as above.


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American Cookery (1796).

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