Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite.

  • Tuite, Eva
Date:
[1905?]
Catalogue details

Licence: In copyright

Credit: Lemco dishes for all seasons : containing 208 recipes for articles in season each month, together with invalid dishes, breakfast dishes and sweets, and 75 menus for breakfasts, lunches, and dinners / Eva Tuite. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    DECEMBER 135 Roast Turkey {Dtnde rSite) Time.—2| hours. For •] or Z persons. Cost, from 9J. upwards. Ingredients.—A Turkey about lo lb. Sausage Meat, or Chestnut Stuffing. 1^ os. Butter. Flour. i teaspoonful Lemco. i teaspoonful minced savoury Herbs. os. Bread Crumbs. Mix the sausage meat with herbs and bread crumbs, and add a dust of nutmeg; dissolve the Lemco in a very little boiling water, and bind the sausage meat and crumbs with it. Stuff the breast of the bird firmly with this forcemeat, fasten a buttered paper over, and put the bird into a baking-pan ; cook in a moderate oven, and bake for rather more than 2^ hours, basting it often. Half an hour before dishing, remove the paper and dredge with flour; when a nice brown, dish and serve, garnished with fried sausages. Send to table with boiled ham, bread sauce, and brown gravy.