The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the bird its appearance, for instead of going to table nice and plump it will present a mean and shrivelled object, loudly bespeaking the cook’s inattention, unless it has been kept in a screen or hot closet, by the party having kept the dinner waiting. By following the above simple method great benefit will be derived in this simple branch of the art, but the most universally useful, for I think we may say without hesitation that near two thirds of our animal and volatile food is daily roasted, which has made me so desirous of impressing the necessity of attention, which is all that is required to roast well. No. 939. _Roast Turkey au Cresson._ For second course a turkey should be very small and well trussed, the breast thrown out, the sinews of the legs cut and the feet chopped off, run a skewer through the pinion of the right wing, passing it beneath the thigh-bones and through the pinion of the left wing, run your spit through the body, passing it between the skewer and the back-bone, and tie the legs upon a rest (made by folding a thick piece of carrot about two inches long and one broad in buttered paper) upon the spit to keep the legs upon a level with the thighs; have a good clear fire, put down the turkey at a short distance from it, five minutes after it is down rub it over the breast a minute with a piece of butter which being hard and cold you have pressed into a large wooden spoon, (made with a very long handle, by which means you can rub it over the bird whilst turning without approaching too near the fire,) about a quarter of a pound would be sufficient for six or eight; then place it a little further back, (according to the heat and size of your fire,) the butter will form a froth over it; if the skin should blister you must put it still further from the fire, keep it of a nice gold colour, and when done serve