To make basting gravy, take one teaspoonful of flour, one-half teaspoonful of butter, and rub together. To this add one-half cup of liquid, and season with salt and pepper, and let boil until smooth.
A very thin gravy makes a good basting material. A big turkey would require a quart of basting gravy.
A turkey weighing eight pounds will usually require about three hours to cook. Serve with cranberry sauce or currant jelly.
With roast chicken or turkey serve scalloped oysters. Oysters in dressing are apt to be too much cooked. Vegetables which are nice with chicken and turkey are white potatoes, tomatoes, sweet corn, sweet potatoes, and slaw.
A covered pan is never necessary, but after the edible is brown, it may be used, especially for poultry, veal and pork, because the poultry is protected by the skin, and the others must be cooked slowly and a long time. In juicy meats, the steam softens the surface, and allows the juice to run out.
Thyme is used mainly in broths and soups, but it may be used in meat dressings also. Lemon thyme is less pungent than the common thyme, and is especially nice in veal dressings, if one wishes thyme at all. Sweet marjoram or knotted marjoram is less delicate than lemon thyme, but is the best of marjorams for this purpose. When sage is used, the common green is best. Sage is good with pork, as it improves the flavor of the meat. With chicken and turkey, celery is a more harmonious flavor than sage.
Frying Kettle and Basket