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1800s Cooking Tips and Recipes

To stuff and roast a Turkey or Fowl. One pound soft wheat bread, three ounces beef suet, three eggs, a little sweet thyme, marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith, and sew up, hang down to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy; serve up with boiled onions and cranberry sauce, mangoes, pickles or celery. 2. Others omit the sweet herbs, and add parsley done with potatoes. 3. Boil and mash three pints potatoes, moisten them with butter, add sweet herbs, pepper, salt, fill and roast as above.

Amelia Simmons’ American Cookery, 1814


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