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#15 - TURKEY

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


ROAST TURKEY WITH CHESTNUTS.--Truss a turkey for roasting. Boil fifty chestnuts until tender; take out the meats and chop them very fine. Take the marrow of two marrow bones, cut into pieces, and stuff the turkey with the marrow and the chestnuts. Put a buttered paper over the breast; put it down to a good fire, and baste it constantly while roasting. Then take off the paper, baste the turkey well with butter, sprinkle a little salt over it, and dredge it with flour to froth it. When done, take it up, pour over it a little chestnut sauce, and serve with brown gravy separately.

DEVILLED TURKEY.--The wings and drumsticks of cold turkey make the best dish. Score them with a sharp knife; season them highly with salt, pepper, cayenne and dry mustard; broil them over a hot fire, put a little butter on them, and serve hot, with a cut of lemon or some vinegar.

FRICASSEED TURKEY.--Cut up a small young turkey, rinse it in cold water, put it in a stew-pan, with water to cover it; cover the stew-pan, and set it over a gentle fire; take off the scum as it rises; add a teaspoonful of salt when it is tender and white; add a small teaspoonful of pepper; work a tablespoonful of flour with quarter of a pound of sweet butter, stir it into a fricassee by the spoonful. Dip a bunch of parsley in hot water, chop it small, and put it in the stew-pan; cover it, and let it simmer gently for fifteen or twenty minutes; then serve with boiled rice or mashed potatoes.

BOILED TURKEY.--Stuff the turkey as for roasting; baste a thin cloth about it, fitting closely; dredge the cloth with flour to prevent sticking to the fowl. It should be filled with bread crumbs, pepper, salt, thyme, hot water or milk, and the beaten yolks of two eggs; to this add two dozen chopped oysters. Allow fifteen minutes to a pound, and boil slowly.