POULTRY AND GAME
CAUTION:—To roast fowls the fire must be quick and clear. Baste frequently and if you don’t use a double roaster, keep white paper pinned on the breast till it is nearly done.
Take the turkey, draw it and wash it clean and dry with a clean towel. Turkey Dressing. Take 1 loaf of stale bread, free of crust cut into inch cubes and pour over it 1 pint of hot milk, stir it all soft and smooth, then beat an egg light and add to the mixture, season with pepper and salt and poultry seasoning, 1 table spoon of melted butter. Then stuff your turkey with this mixture. Then sew it up and draw legs back close to the body and the wings back against the side so that the breast will stand out prominently. Dust the turkey with salt and pepper and drawn butter, then lay on a grate in the roast pan with down. This permits the juice to run down into the breast and makes it tender and juicy. The oven should be very hot when the turkey is first put in and the heat slightly reduced after the first ¹⁄₂ hour. Cook in the original position for the first hour then turn it over on its back and cook until a light brown, allowing for cooking 15 minutes to a lb.