having dressed, trussed and stuffed the bird, put into sufficient boiling
water to cover it ; let it come to a boil, then carefully remove all the
scum. Let it simmer very gently from one and a half to two hours,
according to size. Serve with melted-butter sauce, or with oysters.
To B.4KE A Turkey. — Let the turkey be picked, singed, and washed
and wiped dry, inside and out. Joint only to the first joints in the
legs, and cut some of the neck off if it is all bloody; then cut one
dozen small gashes in the fleshy parts of the turkey, on the outside
and in different parts, and press one whole oyster in each gash ; then
close the skin and flesh over each oyster as tightly as possible ; then
stuff your turkey, leaving a little room for the stuffing to swell.
When stuffed, sew it up with a stout cord, rub over lightly with flour,
sprinkle a little salt and pepper on it, and put some in your dripping-
pan. Put in your turkey; baste it often with its own drippings ; bake
to a nice brown ; thicken your gravy with a little flour and water.
Be sure and keep the bottom of the dripping-pan covered with water,
or it will burn the gravy and make it bitter.
Stewed Turkey. — An old turkey is more tender if .stewed than
cooked in any other way ; put in a large stew-kettle half a pound of
bacon cut in slices, four ounces of knuckle of veal, three .sprigs of
parsley, two of thyme, a bayleaf, six small onions, one carrot cut in
four pieces, three cloves, one clove of garlic, salt, pepper, and then
the turkey ; add one quart of broth✪ Stewed Turkey ; cover as nearly air-tight as pos-
sible ; place over a moderate fire, and let it simmer — not boil — about
two hours and a half; after this, dish the turkey; strain the sauce
and put it back on the fire to reduce it to jelly, which spread on the
turkey and serve; if to be used cold, the turkey can be prepared one
or two days in advance, and the jelly may be cut in squares and' laid
over and about the turkey.
Chicken Pie (i). — Line the sides of a baking-dish with a good crust.
Have your chickens cooked as for a fricassee, seasoned with salt,
pepper and butter; before they are quite done lay them in a baking-
dish, and pour on part of the gravy which you have thickened with
a little flour. Cover it then with puff-paste ; in the centre of this
444 THE HEARTHSTONE ; OR, LIFE AT HOME.
cover cut a small hole the size of a silver dollar, and spread a piece
of dough twice its size over it. When baked remove this piece and
examine the interior; if it is getting dry, pour in more of the re-
maining gravy ; cover it again and serve. It should be baked in a
quick oven.
Pigeon and veal pies are made after the above recipe.
Chicken Pie (2). — Joint the chickens, which should be young and
tender ; boil them in just sufficient water to cover them. When nearly
tender take them out of the liquor and lay them in a deep pud-
ding-dish, lined with pie-crust. To each layer of chicken put three or
four slices of pork, add a little of the liquor in which they were boiled,
and a couple of ounces of butter cut into small pieces ; sprinkle a
little flour over the whole; cover it with nice pie-crust, and ornament
the top with some of the pastry. Bake it in a quick oven one hour. ✪ Chicken Pie (1)
Page 283 · 3 recipe records on this page
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
having dressed, trussed and stuffed the bird, put into sufficient boiling water to cover it ; let it come to a boil, then carefully remove all the scum. Let it simmer very gently from one and a half to two hours, according to size. Serve with melted-butter sauce, or with oysters.
To Bake a Turkey. — Let the turkey be picked, singed, and washed and wiped dry, inside and out. Joint only to the first joints in the legs, and cut some of the neck off if it is all bloody; then cut one dozen small gashes in the fleshy parts of the turkey, on the outside and in different parts, and press one whole oyster in each gash ; then close the skin and flesh over each oyster as tightly as possible ; then stuff your turkey, leaving a little room for the stuffing to swell. When stuffed, sew it up with a stout cord, rub over lightly with flour, sprinkle a little salt and pepper on it, and put some in your dripping-pan. Put in your turkey; baste it often with its own drippings ; bake to a nice brown ; thicken your gravy with a little flour and water. Be sure and keep the bottom of the dripping-pan covered with water, or it will burn the gravy and make it bitter.
Stewed Turkey. — An old turkey is more tender if stewed than cooked in any other way ; put in a large stew-kettle half a pound of bacon cut in slices, four ounces of knuckle of veal, three .sprigs of parsley, two of thyme, a bayleaf, six small onions, one carrot cut in four pieces, three cloves, one clove of garlic, salt, pepper, and then the turkey ; add one quart of broth ; cover as nearly air-tight as possible ; place over a moderate fire, and let it simmer — not boil — about two hours and a half; after this, dish the turkey; strain the sauce and put it back on the fire to reduce it to jelly, then spread on the turkey and serve; if to be used cold, the turkey can be prepared one or two days in advance, and the jelly may be cut in squares and' laid over and about the turkey.
Chicken Pie (i). — Line the sides of a baking-dish with a good crust. Have your chickens cooked as for a fricassee, seasoned with salt, pepper and butter; before they are quite done lay them in a bakingdish, and pour on part of the gravy which you have thickened with a little flour. Cover it then with puff-paste ; in the centre of this
cover cut a small hole the size of a silver dollar, and spread a piece of dough twice its size over it. When baked remove this piece and examine the interior; if it is getting dry, pour in more of the remaining gravy ; cover it again and serve. It should be baked in a quick oven.
Pigeon and veal pies are made after the above recipe.
Chicken Pie (2). — Joint the chickens, which should be young and tender ; boil them in just sufficient water to cover them. When nearly tender take them out of the liquor and lay them in a deep pudding-dish, lined with pie-crust. To each layer of chicken put three or four slices of pork, add a little of the liquor in which they were boiled, and a couple of ounces of butter cut into small pieces ; sprinkle a little flour over the whole; cover it with nice pie-crust, and ornament the top with some of the pastry. Bake it in a quick oven one hour.
Records on this page
Stewed TurkeyChicken Pie (1)Chicken Pie (2)