Press the legs
close to the breast, and pass a skewer through
them and the body. Turn the points of the
^\'ings over the back, skewer them through
the body, and put the liver under one pinion
and the gizzard under the other. Cut a slit in
the apron, and put the nose through. Pass a
string over the back of the bird, put it firmly
rormd the skewers, and tie it in the middle.
Tie a buttered paper over the breast, and be
very careful to truss the bird firmly. The liver
of the turkey must be freed from gall and
covered with a buttered paper, or it wiU be
dry and hard. The gizzard must be carefully
cleansed — as it contains stones — skinned and
washed, seasoned with pepper and salt, and,
TUR
( 1014 )
TUR
like the liver, guai'dcd from the' heat by but-
tered paper.
Turkey, Trussing and Carving of
(Dr. Kitchiner's observations). — The rules for
cutting up a pheasant are in all respects ap-
plicable to a turkey; whether roasted or boiled,
it is trussed and sent to table like a fowl. In
trussing it, three skewers should be placed so
as to admit the spit between them and the back
of it : these keep it firm on the spit, and ^jrevent
the great weight of the stuffing, &c., from
making it turn irregiUar while at the fire.
One skewer should be passed through the legs ;
one in the middle, which confines the wings;
and the other imder the wings, near the end
of the merry-thought. The best parts of a tur-
key are the white ones — the breast, wings, and
neck-bones. The neck must be taken away, and
the hollow part under the breast stuffed with
forcemeat, which is to be cut in thin slices in
the direction from the rump to the neck, and a
slice given with each piece of tui'key. The
breast is the only part usually cut up ; if more
is wanted, take off one or both wings, a leg,
&c. The gizzard and rump are favourites with
some epicures. It is called a devil when well
peppered, salted, and broiled: many people
score it with a knife before it is peppered and
salted. If you wish a turkey, especially a very
large one, to be tender, never dress it till at
least four or five days (in cold weather, eight
or ten) after it has been kiUed. " No man who
understands good li%-ing wUl say, on such a
day I will eat that turkey — but will hang it up
by four of the large tail-feathers, and when, on
paying his morning visit to the larder, he finds
it lying upon a cloth prepared to receive it when
it falls, that day let it be cooked."
Turkey with Celery Sauce.— -Truss it
nicely, wrap it up in layers of bacon ; then boil
it in water with a little salt✪ Truffle Sauce, butter, and lemon-
juice. Drain it, and cover over with celery
sauce.
Turkey with Chipolata Garnish.—
Pluck, draw, and singe a plUmp turkey✪ Turkey with Chipolata Garnish, stuff
and roast in the usual way. Put it on a dish,
and garnish with chipolata garnish (se^ Chipo-
lata Garnish). Pour a little bro^\-n sauce over
it, and send some more to table in a tureen.
A good deal of taste is required to garnish this
dish. Chipolata garnish is worth nothing un-
less it is tastefully arranged.
Page 2069 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
Press the legs
close to the breast, and pass a skewer through
them and the body. Turn the points of the
^\'ings over the back, skewer them through
the body, and put the liver under one pinion
and the gizzard under the other. Cut a slit in
the apron, and put the nose through. Pass a
string over the back of the bird, put it firmly
rormd the skewers, and tie it in the middle.
Tie a buttered paper over the breast, and be
very careful to truss the bird firmly. The liver
of the turkey must be freed from gall and
covered with a buttered paper, or it wiU be
dry and hard. The gizzard must be carefully
cleansed — as it contains stones — skinned and
washed, seasoned with pepper and salt, and,
TUR
( 1014 )
TUR
like the liver, guai'dcd from the' heat by but-
tered paper.
Turkey, Trussing and Carving of
(Dr. Kitchiner's observations). — The rules for
cutting up a pheasant are in all respects ap-
plicable to a turkey; whether roasted or boiled,
it is trussed and sent to table like a fowl. In
trussing it, three skewers should be placed so
as to admit the spit between them and the back
of it : these keep it firm on the spit, and ^jrevent
the great weight of the stuffing, &c., from
making it turn irregiUar while at the fire.
One skewer should be passed through the legs ;
one in the middle, which confines the wings;
and the other imder the wings, near the end
of the merry-thought. The best parts of a tur-
key are the white ones — the breast, wings, and
neck-bones. The neck must be taken away, and
the hollow part under the breast stuffed with
forcemeat, which is to be cut in thin slices in
the direction from the rump to the neck, and a
slice given with each piece of tui'key. The
breast is the only part usually cut up ; if more
is wanted, take off one or both wings, a leg,
&c. The gizzard and rump are favourites with
some epicures. It is called a devil when well
peppered, salted, and broiled: many people
score it with a knife before it is peppered and
salted. If you wish a turkey, especially a very
large one, to be tender, never dress it till at
least four or five days (in cold weather, eight
or ten) after it has been kiUed. " No man who
understands good li%-ing wUl say, on such a
day I will eat that turkey — but will hang it up
by four of the large tail-feathers, and when, on
paying his morning visit to the larder, he finds
it lying upon a cloth prepared to receive it when
it falls, that day let it be cooked."
Turkey with Celery Sauce.— -Truss it
nicely, wrap it up in layers of bacon ; then boil
it in water with a little salt, butter, and lemon-
juice. Drain it, and cover over with celery
sauce.
Turkey with Chipolata Garnish.—
Pluck, draw, and singe a plUmp turkey, stuff
and roast in the usual way. Put it on a dish,
and garnish with chipolata garnish (se^ Chipo-
lata Garnish). Pour a little bro^\-n sauce over
it, and send some more to table in a tureen.
A good deal of taste is required to garnish this
dish. Chipolata garnish is worth nothing un-
less it is tastefully arranged.