MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Wild Turkey
Categories:
Yield: 4 Servings
Draw and wash the inside very carefully, as with
all game. Domestic fowls are, or should be, kept
up without eating for at least twelve hours before
they are killed, but we must shoot wild when we
can get the chance, and of course it often happens
that their crops are distended by a recent hearty
meal of rank or green food. Wipe the cavity with a
dry soft cloth before you stuff. Have a rich
force-meat, bread crumbs, some bits of fat pork,
chopped fine, pepper, and salt. Moisten with milk,
and beat in an egg and a couple of tablespoonfuls
of melted butter. Baste with butter and water for
the first hour, then three or four times with the
gravy; lastly, five or six times with melted
butter. A generous and able housekeeper told me
one that she always allowed a pound of butter for
basting a large wild turkey. this was an
extravagant quantity, but the meat is drier than
that of the domestic fowl, and not nearly so fat.
Dredge with flour at the last, froth with butter,
and when he is of a tempting brown, serve. Skim
the gravy, add a little hot water, pepper, thicken
with the giblets chopped fine and browned flour,
boil up, and pour into a tureen.
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