Boiled turkey is one of the most delicate and excellent
dishes which can be brought to table, and should be dressed
with as much care as possible. Clean the turkey from all
feathers, and singe the hair with burning paper, being careful
not to blacken the skin. Clean it well inside by drawing
and wiping with a damp cloth. Cut off the legs at the first
joints, and draw out the sinews ; then pull down the skin and
push the legs inside. Put the stuffing into the breast, leaving
room for it to swell ; after which draw the skin of the breast
over the opening, and sew it neatly across the back, so that
when the turkey is brought to table with its breast upper-
most, no stitches will be seen. Place the liver in one wing,
and the gizzard in the other, turning the pinions on the back,
and fixing the wings to the sides with a skewer. The turkey
being now ready for the pot, put it into a cloth and boil it
gently until it is cooked. A small youug turkey will not
require more than an hour and a half ; an old and larger one
BOILED FOWLS — RABBITS — HAM.
35
will perhaps take two and a half or three hours. Let the
water be hot when it is put in, and of sufficient quantity to
keep the turkey always covered.
When the turkey is sufficiently cooked, place it in a hot
dish, pour a little sauce over the breast, and put the remainder
in a sauce tureen. Various sauces may be used, such as
parsley and butter, celery, or oyster sauce. One of the most
delicate and agreeable sauces is that which is made of melted
butter, boiled macaroni, and milk.
TO BOIL FOWLS.
1 pair fowls. I 1 pint parsley or egg sauce✪ To Boil Fowls.
A fowl is to be prepared for boiling in the same manner
as a turkey, except that stuffing is not used. It may be
boiled with or without a cloth. Small fowls will require
from half an hour to three-quarters of an hour; and large
fowls from an hour to an hour and a half. Serve, egg sauce,
or parsley and butter poured over the fowls.
TO BOIL RABBITS WHOLE.
2 rabbits. I 1 pint onion sauce✪ To Boil Rabbits Whole.
Wash the rabbits well, and let them lie in warm salt and
water for half an hour. Truss by cutting the sinews under
the back-legs and bringing them flat to the side, and fasten
them there by a skewer. Bring the head round to the left
side and fix it there by a skewer passed through the right
fore-leg and the body on to the head. Tie a piece of string
round the skewers under the rabbit so as to keep it in shape
while cooking. Place in boiling water, and boil slowly for
an hour.
When two rabbits are dished together, lay the head of one
in a contrary direction to that of the other, and smother in
onion sauce.
TO BOIL A HAM.
1 ham. | Bread raspings.
Greens or cabbage✪ To Boil a Ham.
If the ham has been cured long, it may require soaking in
cold water to soften it, for from twelve to twenty-four hours
before cooking. Put it in a large boiling vessel with plenty
ot cold water, and let it simmer slowly from two to four
3G
BOILED LEG OF PORK — TONGUE — TRIPE.
hours, according to the size. Skim it frequently, to remove
the grease which is constantly rising to the top. When
done, skin it, and strew bread raspings over the upper side ;
then place it before the fire to dry and brown. Garnish
with greens or cabbage.
TO BOIL LEG OF PORK.
1 leg of pork. | Peas pudding (page IOC)✪ To Boil Leg of Pork.
Page 18 · 4 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled turkey is one of the most delicate and excellent dishes which can be brought to table, and should be dressed with as much care as possible. Clean the turkey from all feathers, and singe the hair with burning paper, being careful not to blacken the skin. Clean it well inside by drawing and wiping with a damp cloth. Cut off the legs at the first joints, and draw out the sinews ; then pull down the skin and push the legs inside. Put the stuffing into the breast, leaving room for it to swell ; after which draw the skin of the breast over the opening, and sew it neatly across the back, so that when the turkey is brought to table with its breast uppermost, no stitches will be seen. Place the liver in one wing, and the gizzard in the other, turning the pinions on the back, and fixing the wings to the sides with a skewer. The turkey being now ready for the pot, put it into a cloth and boil it gently until it is cooked. A small youug turkey will not require more than an hour and a half ; an old and larger one
BOILED FOWLS — RABBITS — HAM.
will perhaps take two and a half or three hours. Let the water be hot when it is put in, and of sufficient quantity to keep the turkey always covered.
When the turkey is sufficiently cooked, place it in a hot dish, pour a little sauce over the breast, and put the remainder in a sauce tureen. Various sauces may be used, such as parsley and butter, celery, or oyster sauce. One of the most delicate and agreeable sauces is that which is made of melted butter, boiled macaroni, and milk.
TO BOIL FOWLS.
1 pair fowls. I 1 pint parsley or egg sauce.
A fowl is to be prepared for boiling in the same manner as a turkey, except that stuffing is not used. It may be boiled with or without a cloth. Small fowls will require from half an hour to three-quarters of an hour; and large fowls from an hour to an hour and a half. Serve, egg sauce, or parsley and butter poured over the fowls.
TO BOIL RABBITS WHOLE.
2 rabbits. I 1 pint onion sauce.
Wash the rabbits well, and let them lie in warm salt and water for half an hour. Truss by cutting the sinews under the back-legs and bringing them flat to the side, and fasten them there by a skewer. Bring the head round to the left side and fix it there by a skewer passed through the right fore-leg and the body on to the head. Tie a piece of string round the skewers under the rabbit so as to keep it in shape while cooking. Place in boiling water, and boil slowly for an hour.
When two rabbits are dished together, lay the head of one in a contrary direction to that of the other, and smother in onion sauce.
TO BOIL A HAM.
1 ham. | Bread raspings.
Greens or cabbage.
If the ham has been cured long, it may require soaking in cold water to soften it, for from twelve to twenty-four hours before cooking. Put it in a large boiling vessel with plenty ot cold water, and let it simmer slowly from two to four
3G
BOILED LEG OF PORK — TONGUE — TRIPE.
hours, according to the size. Skim it frequently, to remove the grease which is constantly rising to the top. When done, skin it, and strew bread raspings over the upper side ; then place it before the fire to dry and brown. Garnish with greens or cabbage.
TO BOIL LEG OF PORK.
1 leg of pork. | Peas pudding (page IOC).
Records on this page
To Boil FowlsTo Boil Rabbits WholeTo Boil a HamTo Boil Leg of Pork