Prepare as for boiling a fine well-kept lien turkey ; wipe the
nside thoroughly with a dry cloth, but do not wash it ; throw in a
Little salt to draw out the blood, let it remain a couple of hours or
more, then drain and wipe it again ; next, rub the outside in every
part with about four ounces of fine dry salt, mixed with a large
tablespoonful of pounded sugar ; rub the turkey well with these,
and turn it every day for four days ; then fill it entirely with equal
parts of choice sausage-meat, and of the crumb of bread soaked in
boiling milk or cream, and wrung dry in a cloth ; season these with
the grated rind of a large lemon and nutmeg, mace, cayenne, and
fine herbs, in the same proportion as for veal forcemeat (No. 1,
Chapter VIII). Sew the turkey up very securely, and when
trussed, roll it in a cloth, tie it closely at both ends, put it into
boiling water, and boil it very gently between three and four hours.
"When taken up, sprinkle it thickly with fine crumbs of bread,
mixed with plenty of parsley, shred extremely small. Serve it cold,
with a sauce made of the strained juice and grated rind of two
lemons, a teaspoonful of made mustard, and one of pounded sugar,
with as much oil as will prevent its being more than pleasantly
acid✪ Turkey a la Flamande, and a little salt, if needed ; work these together until perfectly
mixed, and send them to table in a tureen.
This receipt was given to us abroad, by a Flemish lady, who had
had the dish often served with great success in Paris. We have in-
serted it on her authority, not on our own experience ; but we think
it may be quite depended on
TO ROAST A TURKEY POULT.
[Tlie turkey-poult is in season whenever it is of sufficient size to serve. In
th 3 earlier spring months it is very high in price, but in summer,, and as the
autumn advances, may he had at a more reasonable cost. The great demand
for turkeys in England towards Christmas, and the care which they require in
being reared, causes them to be brought much less abundantly into the markets
when young, than they are in foreign countries; in many of which they are
very plentiful and very cheap.]
A turkey-poult or half grown turkey, makes a delicate roast,
which some persons much prefer to the full-grown bird. It is served
with the head on, but is generally in other respects trussed like a
capon or a large fowl, except for fashionable tables, for which it is
sometimes arranged with the legs twisted back at the first joint, and
the feet brought close to the thighs in the same manner as those of a
woodcock. It should be well basted with good butter, and will
require from an hour to an hour and a quarter’s roasting. If for
the second course, it may be dished on water-cresses : pour a little
gravy round it in the dish, and send more to table with it in a tureen.
CIIAP. XIV.]
POULTRY.
271
TO ROAST A GOOSE,
[In best season from September to March, j
Goose for roasting.
✪ To Roast a Goose
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Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Prepare as for boiling a fine well-kept lien turkey ; wipe the
nside thoroughly with a dry cloth, but do not wash it ; throw in a
Little salt to draw out the blood, let it remain a couple of hours or
more, then drain and wipe it again ; next, rub the outside in every
part with about four ounces of fine dry salt, mixed with a large
tablespoonful of pounded sugar ; rub the turkey well with these,
and turn it every day for four days ; then fill it entirely with equal
parts of choice sausage-meat, and of the crumb of bread soaked in
boiling milk or cream, and wrung dry in a cloth ; season these with
the grated rind of a large lemon and nutmeg, mace, cayenne, and
fine herbs, in the same proportion as for veal forcemeat (No. 1,
Chapter VIII). Sew the turkey up very securely, and when
trussed, roll it in a cloth, tie it closely at both ends, put it into
boiling water, and boil it very gently between three and four hours.
"When taken up, sprinkle it thickly with fine crumbs of bread,
mixed with plenty of parsley, shred extremely small. Serve it cold,
with a sauce made of the strained juice and grated rind of two
lemons, a teaspoonful of made mustard, and one of pounded sugar,
with as much oil as will prevent its being more than pleasantly
acid, and a little salt, if needed ; work these together until perfectly
mixed, and send them to table in a tureen.
This receipt was given to us abroad, by a Flemish lady, who had
had the dish often served with great success in Paris. We have in-
serted it on her authority, not on our own experience ; but we think
it may be quite depended on
TO ROAST A TURKEY POULT.
[Tlie turkey-poult is in season whenever it is of sufficient size to serve. In
th 3 earlier spring months it is very high in price, but in summer,, and as the
autumn advances, may he had at a more reasonable cost. The great demand
for turkeys in England towards Christmas, and the care which they require in
being reared, causes them to be brought much less abundantly into the markets
when young, than they are in foreign countries; in many of which they are
very plentiful and very cheap.]
A turkey-poult or half grown turkey, makes a delicate roast,
which some persons much prefer to the full-grown bird. It is served
with the head on, but is generally in other respects trussed like a
capon or a large fowl, except for fashionable tables, for which it is
sometimes arranged with the legs twisted back at the first joint, and
the feet brought close to the thighs in the same manner as those of a
woodcock. It should be well basted with good butter, and will
require from an hour to an hour and a quarter’s roasting. If for
the second course, it may be dished on water-cresses : pour a little
gravy round it in the dish, and send more to table with it in a tureen.
CIIAP. XIV.]
POULTRY.
271
TO ROAST A GOOSE,
[In best season from September to March, j
Goose for roasting.