The Cooking Manual of Practical Directions for Economical Every-Day Cookery

and lungs, by introducing the fore-finger at the neck, and then draw them, with the entrails, from the vent. Unless you have broken the gall, or the entrails, in drawing the bird _do not wash it_, for this greatly impairs the flavor, and partly destroys the nourishing qualities of the flesh. Twist the tips of the wings back under the shoulders, stuff the bird with forcemeat made according to receipt No. 100; bend the legs as far up toward the breast as possible, secure the thigh bones in that position by a trussing cord or skewer; then bring the legs down, and fasten them close to the vent. Pound the breast bone down, first laying a towel over it. Lay a thin slice of salt pork over the breast to baste it until sufficient drippings run from the bird; baste it frequently, browning it on all sides by turning it about in the pan; use a clean towel to turn it with, _but do not run a fork into it or you will waste its juices_: when it is half done season it with two teaspoonfuls of salt and one saltspoonful of powdered herbs, made according to directions in Chapter first; when it has cooked about twenty minutes to each pound, dish it, and keep it hot while you make a gravy by adding half a pint of water to the drippings in the pan, first taking off a little of the superfluous fat, and thickening it if desired with a teaspoonful of flour mixed with two tablespoonfuls of cold water; serve the turkey hot with a gravy-boat full of gravy and a dish of cranberry sauce made according to receipt No. 101. The same directions for drawing, trussing, and roasting will apply to other poultry and game. 100. =Forcemeat for Roast Poultry.=--Steep eight ounces of stale bread in tepid water for five minutes, and wring it dry in a clean towel; meantime chop fine four ounces each of fresh veal and pork, or use instead, eight ounces of good sausage meat; grate eight ounces of good rather dry cheese;