648. ROAST TURKEY A LA PIl^ONTAISE.
Draw and singe a nice young turkey as described for
turkey k Tltalienne; prepare one pound of either veal
or sausage-meat, put it in a large basin with two pounds
of well-roasted and peeled chesnuts ; moisten with half a
pint of broth ; season well with salt, pepper, nutmeg, and
allspice; mix well together, and stufip the turkey with it.
Sew up the paunch, truss the bird for raasting ; dip it in
boiling water for two or three minutes ; wipe it dry ; lay
a thin slice of fat bacon over the breast ; wrap up the bird
in a well-buttered sheet of paper, tie it with string, and
set it to roast before a nice even fire for about two hours,
according to size, taking care to baste it often. When the
turkey is cooked, dish it up, after having removed the
paper and string, and serve with good grayj free from
fat.
PRACTICAL HOUSEHOLD COOKERY. 323
640. ROAST TURKEY A LA NAPOLITAINE.
Prepare a turkey as in the previous number. Boil two
pounds of macaroni in the usual way for fifteen minutes,
strain the water through a colander, cut the macaroni
in three-inch lengths, and put them into a stewpan with
three ounces of butter, two ounces of grated parmesan
cheese, two pinches of pepper, and one of nutmeg. Shake
this up over the fire till the cheese is properly melted and
mixed, and then with a spoon stuff the turkey with it;
sew up the breast-skin ; tmss the bird for roasting, dip it
in boiling water, dry, butter it well all round, wrap it in a
buttered sheet of paper, tied on with string, and then roast
it before a good even fire for about two hours, frequently
basting it. When done, remove the turkey from the fire,
untie the string and paper, dish up, strain and skim off
the gravy, pour it over the turkey, and serve.
650. ROAST TURKEY STUFFED WITH TRUFFLES.
For this purpose a fine young turkey should be stuffed
at least two days previous to being cooked, and kept in a
cool place during that time, for the same reason as already
stated for braized capon a la Milanaise. Peel two pounds
of trufiles, cut these into size of broad-beans and put them
in a large basin, ^K)und the trimmings in a mortar and
add them to the truffles, together with two pounds of sau-
sage-meat and half a pound of minced pickled cooked ox-
tongue. Season with salt, nutmeg, a little pounded mace,
and thyme ; moisten with a gill of Madeira ; mix well
together, and stuff the turkey with it. Draw the crop-skin
to the back and sew it up in the usual way, and truss it
for roasting. When wanted, dip it in boiling water ; dry
it, and lay a large thin slice of fat bacon over the breast ;
wrap it up in a well-buttered sheet of paper; tie it round
324 PRACTICAL HOUSEHOLD COOKERY.
and roast it before a good even firo for two hoars, taking
care to baste it frequently. Wlien done, take it from the
fire, remove the paper and string, strain and skim the
giii\y, dish up the turkey, pour the gravy over, and serve.
651. TURKEY'S GIBLETS* HOUSEWIFE STYLE. ✪ Boiled Turkey with Celery
Page 141 · 3 recipe records on this page
Presented as published in 1891. 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
648. ROAST TURKEY A LA PIl^ONTAISE.
Draw and singe a nice young turkey as described for turkey k Tltalienne; prepare one pound of either veal or sausage-meat, put it in a large basin with two pounds of well-roasted and peeled chesnuts ; moisten with half a pint of broth ; season well with salt, pepper, nutmeg, and allspice; mix well together, and stuff the turkey with it. Sew up the paunch, truss the bird for raasting ; dip it in boiling water for two or three minutes ; wipe it dry ; lay a thin slice of fat bacon over the breast ; wrap up the bird in a well-buttered sheet of paper, tie it with string, and set it to roast before a nice even fire for about two hours, according to size, taking care to baste it often. When the turkey is cooked, dish it up, after having removed the paper and string, and serve with good gravy free from fat.
640. ROAST TURKEY A LA NAPOLITAINE.
Prepare a turkey as in the previous number. Boil two pounds of macaroni in the usual way for fifteen minutes, strain the water through a colander, cut the macaroni in three-inch lengths, and put them into a stewpan with three ounces of butter, two ounces of grated parmesan cheese, two pinches of pepper, and one of nutmeg. Shake this up over the fire till the cheese is properly melted and mixed, and then with a spoon stuff the turkey with it; sew up the breast-skin ; truss the bird for roasting, dip it in boiling water, dry, butter it well all round, wrap it in a buttered sheet of paper, tied on with string, and then roast it before a good even fire for about two hours, frequently basting it. When done, remove the turkey from the fire, untie the string and paper, dish up, strain and skim off the gravy, pour it over the turkey, and serve.
650. ROAST TURKEY STUFFED WITH TRUFFLES.
For this purpose a fine young turkey should be stuffed at least two days previous to being cooked, and kept in a cool place during that time, for the same reason as already stated for braized capon a la Milanaise. Peel two pounds of trufiles, cut these into size of broad-beans and put them in a large basin, Pound the trimmings in a mortar and add them to the truffles, together with two pounds of sausage-meat and half a pound of minced pickled cooked oxtongue. Season with salt, nutmeg, a little pounded mace, and thyme ; moisten with a gill of Madeira ; mix well together, and stuff the turkey with it. Draw the crop-skin to the back and sew it up in the usual way, and truss it for roasting. When wanted, dip it in boiling water ; dry it, and lay a large thin slice of fat bacon over the breast ; wrap it up in a well-buttered sheet of paper; tie it round
and roast it before a good even fire for two hours, taking care to baste it frequently. Wlien done, take it from the fire, remove the paper and string, strain and skim the gravy, dish up the turkey, pour the gravy over, and serve.
651. TURKEY'S GIBLETS* HOUSEWIFE STYLE.
Records on this page
Boiled Turkey with CeleryRoast Turkey A La PIl^ontaineTurkey's Giblets, Housewife Style