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Heelis family cookbook, 1850s
Page 24
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When of a nice brown serve with a tureen of brown gravy and another of bread Sauce. A turkey of 10 lb. will take about 2 1/2 hours; a larger one about 3 hours or more Stuffing for Roast Turkey Chop 1/2 lb. lean & 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 & pepper to taste; mix with an egg. Sausage meat may be used in the place of the pork & may be flavoured with lemon peel & sweet herbs to taste
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When of a nice brown serve with a tureen of brown gravy and another of bread Sauce. A turkey of 10 lb. will take about 2 1/2 hours; a larger one about 3 hours or more Stuffing for Roast Turkey Chop 1/2 lb. lean & 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 & pepper to taste; mix with an egg. Sausage meat may be used in the place of the pork & may be flavoured with lemon peel & sweet herbs to taste
Szathmary Culinary Manuscripts and Cookbooks
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