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Roast Turkey or Chicken

From an old cookbook · modernised transcription
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Turkey or Chicken

Ingredients

Directions

  1. Mrst IVm. Lester. After the fowl is singed and cleaned ,wash and dry quickly with a linen towel. Fill the inside, and sew up; then fill in at the neck, and draw the skin over the back and fasten.

  2. Price to suit all— Virot's Products.

  3. FREDONIA COOK BOOK. 25

  4. Fasten the legs and wings close to the body; also tie the lower ends of the legs together. Put enough water in the tin to keep it from burning; add a little salt; turn and baste often. Bake in a moderate oven, 15 minutes to the pound. The following is one rule for

By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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