Boiled Turkey
From Modern cookery, in all its branches, 1884
Serves 8
Ensure the turkey is well-hung before cooking for tenderness.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 250. The excerpt below is the record exactly as published.
A delicate but plump hen- turkey of moderate size should be selected for boiling. Free the skin most carefully from all the stumps, and draw the bird, using the greatest precaution not to break the gall bladder; singe it with writing paper, take off the head Turkey for boiling. 268 MODERN COOKERY. [chap. XIV. and neck, cut through the skin round the first joint of the legs; and draw them off : this is best accomplished by fastening the feet to a strong hook, and then pulling the bird away from it. Wash it exceedingly clean, and then wipe it dry, fill the breast with the forcemeat No. 1 or 2 of Chapter VIII. , or with the oyster, chestnut or French forcemeat, of which the receipts are given in the same chapter. In trussing it draw the legs into the body, break the breast-bone, and give the turkey as round and plump an appearance as can be. Put it into plenty of warm, water, or into as much boiling water as will rise about an inch over it, and when it has quite boiled for ten minutes, cool it down by the addition of cold water, and then take out a portion of it, leaving only as much as will keep the bird thoroughly covered until it is ready for table.* Clear off the scum with the greatest care as it is thrown to the surface, and boil the bird very gently from an hour and a half to two hours and a quarter. A very large turkey would require a longer time, but it is unsuited to this mode of cooking. When the oyster- forcemeat is used, a large tureen of rich oyster sauce should accom- pany the dish ; but celery sauce, or good white sauce, may otherwise be sent to table with it ; and a boiled tongue or a small ham is usually served in addition. For a plain family dinner, a delicate cheek of bacon
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Cook this with the app: pantry check, scaling, and the assistant.