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Updated: June 12, 2025
My wife had planted a forked stick on each side the hearth; on these rested a long thin wand, on which all sorts of fish were roasting, Francis being intrusted to turn the spit. On the other side was impaled a goose on another spit, and a row of oyster-shells formed the dripping-pan: besides this, the iron pot was on the fire, from which arose the savoury odour of a good soup.
Then sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping-pan, pour in a cup of boiling water, and set in the oven. Baste the turkey often, turning it around occasionally so that every part will be uniformly baked.
Score the skin in strips about a quarter of an inch apart; place it in a dripping-pan with a very little water under it; cook it moderately at first, as a high heat hardens the rind before the meat is heated through. If it is very lean, it should be rubbed with fresh lard or butter when put into the pan.
It was getting near to dark as they reached No. 6 again, and Ridgeley drew up and helped them out and into the cook's shanty. Mrs. Field was introduced to the cook, a short, rather sullen, but intelligent man. He stood over the red-hot stove, laying great slices of beef in a huge dripping-pan.
Take the spit from the fire, and place it across a large dish: then, having cut off the head with a sharp knife, and cut down the back, slip the spit out. Lay the two halves of the body close together in the dish, and place half the head on each side. Garnish with sliced lemon. For the gravy, take, that from the dripping-pan and skim it well.
To three quarts of flour take three-quarters of a pound of lard, and a spoonful of salt; rub the lard in the flour, and put in cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and bake the other; when baked in the dripping-pan of a stove, they do without turning; you may cut them in round cakes, if you choose.
Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs. Stir it well until cooked, then pour it over the chicken. Serve while hot. Broil the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few minutes.
For young pigs, grated bread or flour mixed with pounded nutmeg, ginger, pepper, sugar, and yolks of eggs. ROAST BEEF. Take care that your spit and dripping-pan be very clean; and to prepare your fire according to the size of the joint you have to dress.
Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings. Oysters a la Toulonaise. Drain large oysters; sprinkle with salt and pepper.
Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the thick side down, and put in a rather hot oven, graduated after it commences to roast to moderate; in half an hour add a little hot water to the pan, and baste often; in another half hour turn over the roast, and when about done dredge lightly with flour and baste with melted butter.
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