Cassell's dictionary of cookery

Tvirkey, Pulled.— Tabe the remains of a dressed turkey. Cut off the legs, and score the meat in them and the gizzard at regular distances. Season highly, as for devilled turkey, and set them aside. Kemove the skin from the body, and puU the white meat from the bones in long flakes with a fork. Put the bones and trimmings of the turkey into a stewpan with a pinch of powdered mace, a finely-minced shallot, the rind and strained juice of half a lemon, a pint of stock, and a little pepper and salt. Let them simmer gently till the gravy is strong and pleasantly flavoured ; strain and skim it, thicken with white thickening or with a little flour and butter, and add a quarter of a pint of milk or cream. Let the gravy boH afew minutes, then put in the meat, and let it simmer again until the latter is quite hot, but do not let the gravy boil after the meat is added. While the meat is simmering take the legs and gizzard already seasoned, dip them in clarified butter, and broil over a clear fire till they are lightly browned without being burnt. Put the pulled turkey with the sauce into the centre of a hot dish, lay the legs upon it, and serve very hot. Time, an hour to make the sauce, eight or ten minutes to broil the legs. Probable cost, 6d., exclusive of the cold turkey, if milk i-s used. Sufficient for three or four persons. Turkey Rissoles. — Take the remains of cold-dressed turkey. Cut off the meat, free it from skin and sinew, and weigh it. Mince finely, and with a pound of meat put a quarter of a pound of grated tongue or lean ham, and a quarter of a pound of finely-grated breadcrumbs. Add two ounces of clarified butter or two ounces of fat bacon finely minced, a boiled onion chopped small, and a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind them together with the yolk of an egg. RoU out some puff paste very thin, stamp it out in rounds, and lay a spoonful of meat on each round. Moisten the edges of the pastry, and draw them together, at the top of the meat to form a ball. Dip these in beaten egg, and fry in hot fat till they are brightly browned. Drain on a sieve before the fire for a few minutes to free them from fat, and serve piled on a neatly-folded napkin. Time, five or six minutes to fry the rissoles. Probable cost. Is., exclusive of the cold turkey. Sufficient for five or six persons. Turkey, Roast. — There are several methods of preparing a turkey for roasting. The bird may be simply trussed like a fowl, and roasted without being stuffed at all, and will be found excellent, the pure flavour of the bird being then presented Tinmixed with any taste that does not belong to it. When dressed in this way it should be served on a dish garnished with watercresses, and no other sauce than its o^vn gravy should accompany it. The usual way of serving roast turkey, however, is to stuff it either with veal forcemeat, chestnuts, or sausage-meat, and to send it to table accompanied by a string of sausages, bread sauce, and brown gTavy, or chestnut sauce. Forcemeat flavoured with oysters or mushrooms, and the accompanying sauces are more suitable for boiled than roast turkey. Pluck, draw, singe, and truss the tm-key. Tie a buttered paper over the breast, and hang the bird before a clear fire. Baste frequently whilst it is being roasted.