Tvirkey, Forcemeat of Chestnuts
for. — Mince finely a pound of fat, unsmoked
bacon and three-quarters of a pound of lean,
undressed veal. Season the mince with salt,
pepper, and grated nutmeg, and pound it in a
mortar till smooth. Eoast and jjecl three
dozen chestnuts, and put them into the body of
the bird with the forcemeat. Or roast a pint
of chestnuts gently, and peel them ; weigh
them, and simmer half a pound of them for
twenty minutes in as much veal gravy as will
cover them. Drain them, and let them cool,
then pound them in a mortar with four ounces
of fresh butter, three ounces of grated bread-
crumbs, a pinch of grated lemon-rind, a smaller
one of powdered mace, and a little pepper, salt,
and caji^enne. Bind the mixture together with
the unbeaten yolks of three eggs✪ Forcemeat of Chestnuts for Turkey.
Turkey, G-alantine of. — This dish,
though rather troublesome to prepare, is an
excellent one for a supper or collation. Pluck,
draw, and singe a plump hen turkej^ ; cut it in
two down the breast, cut off the wings and
neck, and bone it carefully without injuring
the skin, first removing the back-bone. Re-
move some of the flesh from the inside of the
turkey and from the legs, especially all the
sinews. Lay the turkey flat on the table, skin
downwards, and truss the legs inside. Spread
on it a layer of veal forcemeat an inch deep,
then put a layer of the meat cut from the
tiu'key, and on this some strips of cooked lean
ham and fat bacon, lean veal, boiled tongue,
with three or four sliced trufiies, if obtainable.
The meat and the trufiies must be laid on in
such a way that the colours will contrast. Put
another layer of forcemeat on the top, and
season the whole with pepper and salt. Turn
the skin over, roll the turkej'' in the form of
a large sausage, and sew it up securely that the
contents may not escape. Lay thin slices of
fat bacon round it, and tie it in a cloth. Put
it into a stewpan, cover with nicely-seasoned
stock, and let it simmer gently for four hours.
Two or three onions stuck with cloves, a bay-
leaf, three sliced carrots, a bunch of parsley,
and a sprig of thjTne may be stewed in the
stock with the turkey. Put the bones of
the turkey into a separate stewpan with a
few spoonfuls of stock, and let them simmer
gently for an hour. Strain the liquor, stir a
wine-glassfxil of white vdne into it, and pour
this broth into the pan containing the tin-key.
When the galantine is sufficiently dressed, lift
it from the fire, and let it remain in the liquor
for an hour. Tie it in a fresh cloth✪ Galantine of Turkey, and lay it
on a dish ; put a weight upon it so that it may
be pressed and still retain its shape, and let it
remain until cold. Remove the cloth, clear it
from fat, and brush two coats of glaze over it.
Ornament with aspic jelly, beetroot, and eggs
cut into various shapes, or with truffles, &c.,
stuck into it with silver skewers. Time, foui'
hours to simmer the galantine. Sufficient for
a large supper-dish.
Turkey Giblets, Fricasseed.— Take
Page 2056 · 4 recipe records on this page
Presented as published in 1892. 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
Turkey, Forcemeat of Chestnuts
for. — Mince finely a pound of fat, unsmoked bacon and three-quarters of a pound of lean, undressed veal. Season the mince with salt, pepper, and grated nutmeg, and pound it in a mortar till smooth. Roast and peel three dozen chestnuts, and put them into the body of the bird with the forcemeat. Or roast a pint of chestnuts gently, and peel them ; weigh them, and simmer half a pound of them for twenty minutes in as much veal gravy as will cover them. Drain them, and let them cool, then pound them in a mortar with four ounces
of fresh butter, three ounces of grated breadcrumbs, a pinch of grated lemon-rind, a smaller one of powdered mace, and a little pepper, salt, and cayenne. Bind the mixture together with the unbeaten yolks of three eggs.
Turkey, G-alantine of. — This dish, though rather troublesome to prepare, is an excellent one for a supper or collation. Pluck, draw, and singe a plump hen turkej^ ; cut it in two down the breast, cut off the wings and neck, and bone it carefully without injuring the skin, first removing the back-bone. Remove some of the flesh from the inside of the turkey and from the legs, especially all the sinews. Lay the turkey flat on the table, skin downwards, and truss the legs inside. Spread on it a layer of veal forcemeat an inch deep, then put a layer of the meat cut from the turkey, and on this some strips of cooked lean ham and fat bacon, lean veal, boiled tongue, with three or four sliced trufiies, if obtainable. The meat and the trufiies must be laid on in such a way that the colours will contrast. Put another layer of forcemeat on the top, and season the whole with pepper and salt. Turn the skin over, roll the turkej'' in the form of a large sausage, and sew it up securely that the contents may not escape. Lay thin slices of fat bacon round it, and tie it in a cloth. Put it into a stewpan, cover with nicely-seasoned stock, and let it simmer gently for four hours. Two or three onions stuck with cloves, a bayleaf, three sliced carrots, a bunch of parsley, and a sprig of thyme may be stewed in the stock with the turkey. Put the bones of the turkey into a separate stewpan with a few spoonfuls of stock, and let them simmer gently for an hour. Strain the liquor, stir a wine-glassful of white wine into it, and pour this broth into the pan containing the turkey. When the galantine is sufficiently dressed, lift it from the fire, and let it remain in the liquor for an hour. Tie it in a fresh cloth, and lay it on a dish ; put a weight upon it so that it may be pressed and still retain its shape, and let it remain until cold. Remove the cloth, clear it from fat, and brush two coats of glaze over it. Ornament with aspic jelly, beetroot, and eggs cut into various shapes, or with truffles, &c., stuck into it with silver skewers. Time, foui' hours to simmer the galantine. Sufficient for a large supper-dish.
Turkey Giblets, Fricasseed.— Take
Records on this page
Forcemeat of Chestnuts for TurkeyFricasseed Turkey GibletsHashed TurkeyGalantine of Turkey