Ingredients:
3-4 lb. (1,5-2 kg) beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

Preparation:

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.

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Ingredients:
1 10 to 12 pound fresh or frozen (and thawed) turkey
FOR MEATBALLS AND STUFFING:
500 g (1 lb) mushrooms
300 g (10 oz) bacon, thinly sliced
250 g (0.5 lb) chicken liver
parsley
2 tablespoons chopped onion
100 g (3.5 oz) bread crumbs
3 eggs
3 tbs brandy
50 g (1.7 oz) butter
chicken broth
oil
salt, pepper

Preparation:

1. Take your hand and run it between the skin and the meat of the breast, creating an envelope. Insert parsley in this space.
2. MEATBALLS AND STUFFING: Chop mushrooms, bacon and liver and cook it with onions in a large skillet. Let cool. Add bread crumbs, brandy, 2 eggs, broth, salt and pepper.
3. Stuff turkey with 2/3 of the mixture. Sprinkle turkey with salt and pepper. Wrap with bacon and tie with kitchen twine. Let stand in refrigerator 4-5 hours.
4. Preheat oven to 338 F (170 C).
5. Heat butter in a roasting pan. Quickly brown the turkey on a stovetop. Pour hot oil over it.
6. Place the turkey in the oven. Roast turkey for 2 and 1/2 hours. Check from time to time and add some broth if necessary. Increase temperature to 390 F (200 C) and roast for another 30 minutes to complete the browning of the bird.
7. Approximate Stuffed Turkey Cooking Time:
   8 to 12 pounds (3,5 – 5,5 kg) 3 to 3 1/2 hours
   12 to 14 pounds (5,5 – 6 kg) 3 1/2 to 4 hours
   14 to 18 pounds (6 – 8 kg) 4 to 4 1/4 hours
   18 to 20 pounds (6 – 8 kg) 4 1/4 to 4 3/4 hours
   20 to 24 pounds (9 – 10 kg) 4 3/4 to 5 1/4 hours
8. Take 1/3 of the stuffing, add one more egg, more bread crumbs if necessary, salt and pepper. Shape walnut-size meatballs and fry them in a skillet. Strain juices and serve with the turkey and meatballs.

Recipes Using LEFTOVER TURKEY

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1. Let us hope that at Christmas, or some other festive season, you may have to dress a fowl or turkey for your dinner. On such occasions I would recommend the following method: First, draw the fowl, reserving the gizzard and liver to be tucked under the wings; truss the fowl with skewers, and tie it to the end of a skein of worsted, which is to be fastened to a nail stuck in the chimney-piece, so that the fowl may dangle rather close to the fire, in order to roast it.
2. Baste the fowl, while it is being roasted, with butter, or some kind of grease, and when nearly done, sprinkle it with a little flour and salt, and allow the fowl to attain a bright yellow-brown colour before you take it up. Then place it on its dish, and pour some brown gravy over it.

Charles Elmé Francatelli

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Ingredients:
1 fresh turkey
salt, pepper
2 cups chicken or turkey stock
1 stick butter

Preparation:

1. Preheat oven to 325 F (160 C). Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Turkey’s neck and giblets are to be reserved for gravy (basic turkey gravy or turkey giblet gravy) .
2. Rub turkey thoroughly with salt and pepper and place it in a rack in a large shallow pan, breast side up.
3. Melt the butter and chicken or turkey stock. Brush the turkey with the stock and butter mixture. Loosely cover with aluminum foil to prevent over browning .
4. Put the turkey in the oven. Approximate Turkey Cooking Time:

   8 to 12 pounds 2 3/4 to 3 hours
   12 to 14 pounds 3 to 3 3/4 hours
   14 to 18 pounds 3 3/4 to 4 1/4 hours
   18 to 20 pounds 4 1/4 to 4 1/2 hours
   20 to 24 pounds 4 1/2 to 5 hours

5. After the first hour, baste the turkey with the juice, butter and stock mixture at the bottom of the roasting pan.
6. About 15 minutes before the turkey is done, remove the foil and turn the oven to 450 degrees F (230 C). Turkey is done with drumsticks are easy to move up and down.
7. Once you remove the turkey from the oven, let it rest for 15-20 minutes. Carve the turkey and serve with the gravy and/or mlinci" (croatian baked noodles).

Recipes Using LEFTOVER TURKEY

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Ingredients:
1 pig, not more than 1 month or 6 weeks old; should not weigh more than 7 or 8 pounds after it is cleaned
STUFFING:
2 quarts fine bread crumbs
4 tablespoonfuls chopped onion
2 teaspoonfuls salt
1 teaspoonful pepper
1 cupful melted butter
3 beaten eggs

Preparation:

1. When the pig is received in the home, wash it thoroughly, within and without, wipe it dry, and fill it with stuffing.
2. To make a stuffing suitable for this purpose, season 2 quarts of fine bread crumbs with 4 tablespoonfuls of chopped onion, 2 teaspoonfuls of salt, 1 teaspoonful of pepper, and cupful of melted butter. Mix thoroughly and add 3 beaten eggs. If the stuffing needs moisture, add water or milk. Stuff the pig firmly with this stuffing, using every effort to restore its original shape. Then sew up the opening and truss the animal; that is, draw the hind legs forwards and bend the front legs backwards under the body, and skewer and tie them into place.
3. With the animal in this shape, wipe it off with a damp cloth, dredge it with flour, and place it in a dripping pan, adding 1 cupful of boiling water in which 1 teaspoonful of salt has been dissolved. Roast in a moderate oven for at least 1-1/2 hours, or 20 minutes for each pound of pig. Baste frequently, first with butter and water and later with drippings. When the skin begins to brown slightly, rub over it a clean piece of cloth dipped in melted butter. Repeat this operation every 10 minutes until the meat is well done.
4. Then remove the pig to a hot platter and garnish with parsley, lettuce, celery, or fried or baked apples. If a more ornamental garnishing is desired, place a lemon in the mouth and use cranberries for the eyes. In carving, cut the head off, split through the spine lengthwise, remove the legs, and cut the ribs so as to form chops.

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Ingredients:
1 leg of lamb (about 2 kg; 4 lb)
100 ml (1/2 cup) oil
50 ml (1/4 cup) lemon juice
salt and pepper to taste
1 tsp rosemary
1 tsp oregano
3 garlic cloves, minced
2 kg (4 lb) early potatoes
1 tsp paprika
1 Tbs oil

Preparation:

1. Clean and wash leg of lamb. Debone it. Pound meat to an even thickness.
2. In a small bowl mix lemon juice, salt, pepper, rosemary, oregano and garlic. Rub mixture over surface of lamb. Roll up and tie meat securely.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Put it in 200 C (392 F) preheated oven. Roast for about 2 hours. Baste the meat often with with pan fluids. Add warm water if neccesary.
4. Season potatoes with salt, paprika and oil. Transfer potatoes to roasting pan with lamb and bake until done.

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Ingredients:
1 kg (2 lb) roasting cut of meat
100 g (3 ½ oz) vegetable oil
broth
salt, pepper

Preparation:

1. Preheat the oven to 190 C (375 F).
2. Wash the roast beef, pat dry and season with salt and pepper. Place it, fat side down, on a rack in the roasting pan.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Pour hot oil over it. Put it in the preheated oven. Beef roast cooking time is 20 minutes for each one inch of meat. Baste the meat often with chicken broth.
4. Let the roast stand for at least 15 minutes before carving.

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Cooking the meat before the flame gives it the flavor and appearance of the old-time open-fire roasting.

About twenty minutes before serving the meal, place one-half cup of the drippings from the roasting pan in a baking pan and place in the oven to heat. While heating, prepare the pudding.

Place in a bowl
2 1/2 cups of milk
2 eggs.

Beat to mix thoroughly and then add
1 1/2 teaspoons of salt,
2 teaspoon of pepper,
1 teaspoon of grated onion,
2 1/2 cups of flour,
2 level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking pan about three-quarters of an inch deep. Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and add three cups of cold water, salt and pepper to taste. Bring to the boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And they serve the gravy over the pudding.

Place in a saucepan.
1/2 cup of water,
1/2 cup of white vinegar,
5 tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five minutes. Add

1/2 cup of sour cream,
1 1/2 teaspoons of salt,
1 teaspoon of white pepper,
1 small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

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