Serve in a deep dish.
26. — THE SAME, en capilotade.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
Cut into slices.
roast turkey
2...
Eschalots
2 or 3 ...
3-
4...
Mushrooms . .
Parsley
301-4 ...
A few
> Chop fine and mix together.
Butter
sprigs
I
5-
2 oz.
Melt in a stewpan over a slow fire.
6...
7...
Flour
Salt, pepper...
I pinch ...
1 Sprinkle over.
M 2
MYRA'S COOKERY BOOK.
164
THE SAME, eu capilotade — [continued).
Order.
Ingredients.
Quantities.
Method.
8...
Stock
i pint ...
]
9...
White wine
i pint ...
(Add gradually, stirring, and let all
or vinegar
I wine
glass
1 simmer uncovered a moment.
10...
...
...
Put the slices of turkey into this
sauce.
II...
...
...
Cover the stewpan.
12...
...
...
Let all simmer i hour.
13...
...
Put the slices of turkey on a dish.
14...
...
Pour the sauce over and serve hot.
27. — THE SAME, A la chipolata.
Order.
Ingredients.
Quantities.
Method.
I...
Thin slices of
3 or 4 ...
Put at the bottom of a stewpan.
fat bacon
2...
Remains of
ijlb. ...
Cut into slices and place on the
roast turkey
bacon.
3-"
Small onions
3 or 4 ...
Blanch in boiling water and add.
4...
More fat bacon
Cut into small slices and add.
5-”
Stock
Jpint ...
6...
7...
Lemon
Bunch of
2 slices ...
^Add.
herbs
8...
Buttered paper
...
Cover the stewpan hermetically.
g...
... ...
Place on a slow fire and let it all
simmer J hour.
TO...
. * • • • •
... ...
Take out the turkey.
11...
... ...
Strain the sauce on to the dish and
serve.
28.-
SALMIS
OF TURKEY.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
roast turkey
Cut into slices.
2...
Fat bacon ...
lb. ...
Cut into thin slices and place at the
bottom of a stewpan.
poVlthy.
1S5
SALMIS OF TURKEY—
Order.
Ingredients.
Quantities.
Method.
3-
4...
Mushrooms ...
Truffles
1 Chop and throw into the stewpan.
Put the slices of turkey on the top of
all.
6...
Salt, pepper...
...
Season well.
7...
Bunch of
...
Add.
parsley,
chervil, and
chives
8...
Claret and
Pour over till all is covered.
9...
water
Put the stewpan on a moderate fire.
and let it stew well.
10...
...
Take the fat off the sauce and serve.
29.-TO TRUSS A GOOSE.
1. Pick it clean.
2. Cut the feet off at the joint, and the pinion off at the first joint,
3. Cut the neck off close to the back, but leave the skin of the neck
long enough to turn over the back.
4. Pull out the throat and tie a knot at the end.
5. Loosen the liver, &c., at the breast end with the middle finger, and
cut it open between the vent and the rump.
6. Draw out all the entrails except the soal, and wipe out the inside
with a clean cloth.
7. Beat the breast-bone flat with a rolling-pin.
8. Put a skewer into the wing and draw the legs up close.
g. Put a skewer through the middle of the legs and through the body.
10. Do the same on the other side.
11. Put another skewer in the small of the leg, tuck it close down to the
sidesman and run it through.
12. Do the same on the other side.
13. Cut off the end of the vent and make a hole large enough for the
passage of the rump, as by that means you will better secure the
seasoning in its place.
i6
MYRA'S COOKERY BOOK.
30-GOOSE, roasted.
Order.
Ingredients.
Quantities,
Method.
I...
Goose
Prepare as in preceding receipt.
2...
Page 74
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.
Serve in a deep dish.
26. — THE SAME, en capilotade.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
Cut into slices.
roast turkey
2...
Eschalots
2 or 3 ...
3-
4...
Mushrooms . .
Parsley
301-4 ...
A few
> Chop fine and mix together.
Butter
sprigs
I
5-
2 oz.
Melt in a stewpan over a slow fire.
6...
7...
Flour
Salt, pepper...
I pinch ...
1 Sprinkle over.
M 2
MYRA'S COOKERY BOOK.
164
THE SAME, eu capilotade — [continued).
Order.
Ingredients.
Quantities.
Method.
8...
Stock
i pint ...
]
9...
White wine
i pint ...
(Add gradually, stirring, and let all
or vinegar
I wine
glass
1 simmer uncovered a moment.
10...
...
...
Put the slices of turkey into this
sauce.
II...
...
...
Cover the stewpan.
12...
...
...
Let all simmer i hour.
13...
...
Put the slices of turkey on a dish.
14...
...
Pour the sauce over and serve hot.
27. — THE SAME, A la chipolata.
Order.
Ingredients.
Quantities.
Method.
I...
Thin slices of
3 or 4 ...
Put at the bottom of a stewpan.
fat bacon
2...
Remains of
ijlb. ...
Cut into slices and place on the
roast turkey
bacon.
3-"
Small onions
3 or 4 ...
Blanch in boiling water and add.
4...
More fat bacon
Cut into small slices and add.
5-”
Stock
Jpint ...
6...
7...
Lemon
Bunch of
2 slices ...
^Add.
herbs
8...
Buttered paper
...
Cover the stewpan hermetically.
g...
... ...
Place on a slow fire and let it all
simmer J hour.
TO...
. * • • • •
... ...
Take out the turkey.
11...
... ...
Strain the sauce on to the dish and
serve.
28.-
SALMIS
OF TURKEY.
Order.
Ingredients.
Quantities.
Method.
I...
Remains of
roast turkey
Cut into slices.
2...
Fat bacon ...
lb. ...
Cut into thin slices and place at the
bottom of a stewpan.
poVlthy.
1S5
SALMIS OF TURKEY—
Order.
Ingredients.
Quantities.
Method.
3-
4...
Mushrooms ...
Truffles
1 Chop and throw into the stewpan.
Put the slices of turkey on the top of
all.
6...
Salt, pepper...
...
Season well.
7...
Bunch of
...
Add.
parsley,
chervil, and
chives
8...
Claret and
Pour over till all is covered.
9...
water
Put the stewpan on a moderate fire.
and let it stew well.
10...
...
Take the fat off the sauce and serve.
29.-TO TRUSS A GOOSE.
1. Pick it clean.
2. Cut the feet off at the joint, and the pinion off at the first joint,
3. Cut the neck off close to the back, but leave the skin of the neck
long enough to turn over the back.
4. Pull out the throat and tie a knot at the end.
5. Loosen the liver, &c., at the breast end with the middle finger, and
cut it open between the vent and the rump.
6. Draw out all the entrails except the soal, and wipe out the inside
with a clean cloth.
7. Beat the breast-bone flat with a rolling-pin.
8. Put a skewer into the wing and draw the legs up close.
g. Put a skewer through the middle of the legs and through the body.
10. Do the same on the other side.
11. Put another skewer in the small of the leg, tuck it close down to the
sidesman and run it through.
12. Do the same on the other side.
13. Cut off the end of the vent and make a hole large enough for the
passage of the rump, as by that means you will better secure the
seasoning in its place.
i6
MYRA'S COOKERY BOOK.
30-GOOSE, roasted.
Order.
Ingredients.
Quantities,
Method.
I...
Goose
Prepare as in preceding receipt.
2...