To Roast a Turkey

 Ingredients

• Turkey
• Bread crumbs
• Sweet herbs
• Lemon peel
• Nutmeg
• Pepper
• Salt
• 1 Egg yolk
• Butter
• Ham
• Flour
• Lard
• Brown flour

Directions

Turkey and Stuffing

1.  Combine bread crumbs, sweet herbs, lemon peel, nutmeg, pepper, salt, beaten egg yolk, and finely cut ham with enough butter to moisten it.
2. Wash turkey.
3. Stuff the craw of the turkey with the force meat. **there will be enough to form it into balls for frying**
4. Dredge with flour and baste it with cold lard. Roast before a clear, brisk fire.
5. Towards the end of cooking, dredge the turkey with flour and baste with butter before moving the turkey closer to the fire.

Gravy

1. Use giblets to make gravy by cutting them into small pieces.
2. Season and stew them for one hour in very little water.
3. Thicken with a spoonful of brown flour.
4. After skimming the grease from it, stir into the native gravy.

Source — Creole Cookery Book.

Prepared by Kacie Stringer

Louisiana Anthology

June 9, 2019