Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in
hot oven; when seared, baste with 2 cups cold water; turn breast side
down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make
gravy as directed for Roast Poultry.
DRESSING
1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, drain and press out
all water. Put into pan, add seasoning and beaten egg; mix well until
thoroughly cooked.
FISH, MEAT AND VEGETABLE SAUCES
THIN CREAM SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add seasoning and boil about 3
minutes.
THICK CREAM SAUCE
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
Pages:
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99