Good brown
gravy
Pour over the bird on the dish,
16...
Forcemeat
balls
Serve in the dish.
17...
Bread sauce
Serve separately.
22-TURKEY, boiled.
Order.
I... I
!
I
2...
3-
4...
5-**
0...
/ ...
8...
9...
10...
II...
Ingredients. Quantities
Hen turkey
Skewer
Liver and
gizzard
Method.
Kang 4 days. Cut the first joints of
the legs off, raise the skin of the
legs with the finger, and put them
under the bird’s apron.
Put into the joint of the wing and
the midddle joint of the leg, and
run it through the body and the
other leg and wing.
Wash and put into the pinions.
Pack thread...
Clean cloth ...
Hot water ...
Oyster sauce,
celery sauce,
or parsley
and butter
... Turn the small end of the pinion on
the back.
... Tie over the ends of the legs to keep
them in their places.
... Wrap over the bird and put it in the
pot.
... Pour over till the bird swims.
... Bring it gradually to the boil, and
skim carefully.
... Let it simrner gently ij or 2 hours,
longer if it is very large.
... Pour over the bird and serve
separately in a sauce-boat.
Serve with boiled tongue or ham.
M
i63
MYRA'S COOKERY BOOK.
23. — TURKEY GIBLETS, « la boiirgeoise.
Order.
Ingredients.
Quantities.
Method.
I...
Giblets
Put into a dish.
2..,
Boiling water
... ...
Pour over and wash well.
3-"
Butter
2 OZ.
Melt in a stewpan over a slow fire.
4...
...
...
Put in the giblets to brown.
5-
Flour
I OZ.
Dredge over when browned.
6...
Water or stock
J pint ...
Pour over gradually, stirring.
7...
Salt, pepper...
...
Sprinkle over.
8...
Bunch ot
... ...
parsley,
thyme, &c.
■Add.
9...
Mushrooms
... . . •
or catchup
10...
... ...
... ...
Let all gently simmer uncovered till
the giblets are done.
II...
••• ...
... ...
Take out the herbs.
12...
...
... ...
Put the giblets in a deep dish and
keep them warm. .
13...
Yolks of eggs
2
Beat up, add to the sauce when it
has done boiling, and serve.
24.-STEWED TURKEY, cn dauhc.
Order.
Ingredients.
Quantities.
Method.
I...
Old turkey ...
Dress, cut off the neck, tips of the
wings and feet.
2...
Fat bacon ...
i lb. ...
Cut into slices and cover the bottom
of the stewpan.
3—
... ...
... ...
Put the turkey on the bacon.
4...
Salt, pepper...
...
5--
Clove
I
6...
Garlic
I clove ...
7.. .
8.. .
Calf’s feet ...
Carrots
1 or 2 ...
2
► Add to the turkey.
9...
Onions
At will ...
10...
Bunch of
... ...
herbs
II...
Stock or water
li pint ...
12...
White wine
I wine
(
Pour over all.
or brandy
glass
)
POULTRY.
i63
STEWED TURKEY, en daube — {continued).
Order.
Ingredients.
Quantities,
Method.
13...
Buttered paper
Cover the stewpan hermetically, and
put the cover on too.
14...
...
Let all simmer 6 hours, taking care
to turn the turkey when half
cooked, serve with the vegetables.
15...
• •• « 1 1
Strain the sauce and pour over.
Note.— This is delicious cold, when the gravy forms a jelly.
25.-TO WARM UP TURKEY, a la bonne femme.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
roast turkey
Cut into slices and put in a stewpan.
2...
Parsley and
chives
A few
spris:s
Chop and sprinkle over the meat.
3--
Stock
2 table
spoons
1 Pour over.
4...
Vinegar
I do.
)
5...
Salt, pepper...
...
Sprinkle over.
6...
...
...
Let all simmer.
7...
...
...
Page 73
Presented as published in 1883. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Good brown
gravy
Pour over the bird on the dish,
16...
Forcemeat
balls
Serve in the dish.
17...
Bread sauce
Serve separately.
22-TURKEY, boiled.
Order.
I... I
!
I
2...
3-
4...
5-**
0...
/ ...
8...
9...
10...
II...
Ingredients. Quantities
Hen turkey
Skewer
Liver and
gizzard
Method.
Kang 4 days. Cut the first joints of
the legs off, raise the skin of the
legs with the finger, and put them
under the bird’s apron.
Put into the joint of the wing and
the midddle joint of the leg, and
run it through the body and the
other leg and wing.
Wash and put into the pinions.
Pack thread...
Clean cloth ...
Hot water ...
Oyster sauce,
celery sauce,
or parsley
and butter
... Turn the small end of the pinion on
the back.
... Tie over the ends of the legs to keep
them in their places.
... Wrap over the bird and put it in the
pot.
... Pour over till the bird swims.
... Bring it gradually to the boil, and
skim carefully.
... Let it simrner gently ij or 2 hours,
longer if it is very large.
... Pour over the bird and serve
separately in a sauce-boat.
Serve with boiled tongue or ham.
M
i63
MYRA'S COOKERY BOOK.
23. — TURKEY GIBLETS, « la boiirgeoise.
Order.
Ingredients.
Quantities.
Method.
I...
Giblets
Put into a dish.
2..,
Boiling water
... ...
Pour over and wash well.
3-"
Butter
2 OZ.
Melt in a stewpan over a slow fire.
4...
...
...
Put in the giblets to brown.
5-
Flour
I OZ.
Dredge over when browned.
6...
Water or stock
J pint ...
Pour over gradually, stirring.
7...
Salt, pepper...
...
Sprinkle over.
8...
Bunch ot
... ...
parsley,
thyme, &c.
■Add.
9...
Mushrooms
... . . •
or catchup
10...
... ...
... ...
Let all gently simmer uncovered till
the giblets are done.
II...
••• ...
... ...
Take out the herbs.
12...
...
... ...
Put the giblets in a deep dish and
keep them warm. .
13...
Yolks of eggs
2
Beat up, add to the sauce when it
has done boiling, and serve.
24.-STEWED TURKEY, cn dauhc.
Order.
Ingredients.
Quantities.
Method.
I...
Old turkey ...
Dress, cut off the neck, tips of the
wings and feet.
2...
Fat bacon ...
i lb. ...
Cut into slices and cover the bottom
of the stewpan.
3—
... ...
... ...
Put the turkey on the bacon.
4...
Salt, pepper...
...
5--
Clove
I
6...
Garlic
I clove ...
7.. .
8.. .
Calf’s feet ...
Carrots
1 or 2 ...
2
► Add to the turkey.
9...
Onions
At will ...
10...
Bunch of
... ...
herbs
II...
Stock or water
li pint ...
12...
White wine
I wine
(
Pour over all.
or brandy
glass
)
POULTRY.
i63
STEWED TURKEY, en daube — {continued).
Order.
Ingredients.
Quantities,
Method.
13...
Buttered paper
Cover the stewpan hermetically, and
put the cover on too.
14...
...
Let all simmer 6 hours, taking care
to turn the turkey when half
cooked, serve with the vegetables.
15...
• •• « 1 1
Strain the sauce and pour over.
Note.— This is delicious cold, when the gravy forms a jelly.
25.-TO WARM UP TURKEY, a la bonne femme.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
roast turkey
Cut into slices and put in a stewpan.
2...
Parsley and
chives
A few
spris:s
Chop and sprinkle over the meat.
3--
Stock
2 table
spoons
1 Pour over.
4...
Vinegar
I do.
)
5...
Salt, pepper...
...
Sprinkle over.
6...
...
...
Let all simmer.
7...
...
...