Boiled Turkey

Ingredients

• a turkey
• a dessert-spoonful of salt
• a carrot
• an onion
• four cloves
• a dozen pepper-corns
• a few sticks of celery
• a bouquet of herbs

Method

1. 1

   Truss the turkey, fill with oyster forcemeat or chestnuts, bind into shape, flour it, and place in a pot with warm water to cover.

2. 2

   Add salt, carrot, onion, cloves, pepper-corns, celery, and herbs.

3. 3

   Bring to a boil, then simmer gently for 2 hours, skimming off scum.

4. 4

   Drain, make a thick white sauce with the boiling water, and pour over the turkey.

5. 5

   Serve with oyster sauce, celery sauce, or Hollandaise.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 97. The excerpt below is the record exactly as published.

BOILED TUKKEY. Prepare a turkey as directed. In trussing turkey for boiling, the legs are pushed up, a slit cut in each side, and the legs drawn into the body ; it is correct to stuff the breast for roasting, but for boiling the inside may be filled with oyster forcemeat (see recipe) or with chestnuts ; bind it into shape with tape, flour it, put it Poultry, 189 into an oyal pot with just warm water enough to cover it ; put in a dessert-spoonful of salt, a carrot, an onion, and four cloves, and a dozen pepper-corns, a few sticks of celery, and a bouquet of herbs

Cook this with the app: pantry check, scaling, and the assistant.