Boiled Turkey

Ingredients

• a turkey
• pepper
• salt
• bread-crumbs
• chopped oysters

Method

1. 1

   Pick, singe, draw and wash the turkey.

2. 2

   Truss it by drawing the legs in under the skin; fasten them with a piece of tape round the joints, and tie it round the rump.

3. 3

   Make a stuffing of bread-crumbs, pepper, and salt, or of chopped oysters, and put it where the crop was taken out.

4. 4

   Boil slowly for 2 hours, take off the tape, and serve with either oyster, celery, or plain white sauce.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 23. The excerpt below is the record exactly as published.

salt, pepper, mace, flour, yolk of 1 egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper, salt and mace; flour, aud then dip them in the beaten-up yolk of an egg: fry a golden color in hot lard; dish them, garnished with the liver and gizzard fried separately, and with fried parsley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. (xiMets (to Stew) — Salt and pepper, butter, 1 cup of cream, 1 teaspoonful of flour. Treat them as directed for giblet-pie (under the head "Pies"); season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream, and a piece of butter rubbed in a teaspoonful of flour. Pig-eons — May be dressed in many ways. The flavor depends very much on their being cropped and drawn as soon as killed. No other bird re- quires so much washing. Pigeons left from din- ner the day before may be stewed or made into a pie; in either case care must be taken not to overdo them, which will make them stringy. They need only be heated up in gravy, made ready, and force-meat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beefsteaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual. Poultry and Game, 53 Pig-eons (Roast) — Should be stuffed with parsley, either cut or whole, and seasoned within. Serve with parsley and butter. Peas or aspar- agus should be dressed to eat with them. Turkey (to Roast) — The sinews of the legs should be drawn, whichever way it is dressed. The head should be twisted under the wing; and in drawing it take care not to tear the liver, nor let the gall touch it. Put a stuflSng of sausage- meat, or, if sausages are to be served in the dish, a bread stufl&ng. As this makes a large addition to the size of the bird, observe that the heat of the fire is constantly to that part; for the breast is often not done enough. A little strip of paper should be put on the bone to hinder it from scorching while the other parts roast. Baste well and froth it up. Serve with gravy in the dish, and plenty of bread-sauce in a sauce-tureen. Add a few crumbs and a beaten egg to the stuf- fing of sausage-meat. Roast Turkey — Plain force-meat, 1 turkey, bacon, butter, salt, pork sausages, gravy. Pluck, singe, draw, wipe thoroughly and truss a fine turkey; stuff it with plain force-meat, pack it up in some thin slices of fat bacon, and over that a sheet of buttered paper; put in oven, bast- ing frequently with butter. A quarter of an hour before it is done, remove the paper and slices of bacon. Sprinkle with salt just before serving. Garnish with pork sausages, and serve with a tureen of gravy. Time of roasting, 2 or 3 hours, according to size. Partridg-e — Dress 1 doz. nice partridges; put them in a baking-pan with 1 lb. good butter, a small teacupful vinegar, 1 teaspoonful water, 2 pods red pepper, 3>2 teaspoonful ground black pepper, and salt to suit your taste. Put the pan into the stove, which must be hot enough to 54 White Ribbon Cook Book. cook them at once; ^ of an hour is generally sufficient. When the birds are brown all over, which they will be if you have basted them dili- gently as you turned them, set the pan on the top of the stove, pour in at once 1 quart of fresh sweet cream, adding ^^ teacupful of grated bis- cuit crumbs; stir well to keep from burning, and serve in a few minutes on a warm platter. To Cook Ducks — Prepare as many ducks as you wish for a meal and cut them up as you would to stew. Cover with cold water and let it come to a boil, then pour off the water, adding a fresh supply. Boil until tender, season with pepper and salt, then, pouring off the water, fry brown in butter. This is a splendid dish; the parboiling takes out all the wild taste which ducks usually have. Old prairie chickens may be treated in the same way. Roast CrOOSe — Prepare the goose the same as a chicken. Fill with potato or onion stuffing, being careful not to fill it too full, as this dress- ing will always swell in cooking. Place it in a baking-pan with 1 cupful of water and 2 tea- spoonfuls of salt. Bake in a quick oven, allow- ing 25 minutes for each pound, basting it fre- quently. When the goose has been roasting an hour, cool the oven and finish the roast at a moderate heat. Goslings may be cooked in the same manner, allowing 15 minutes to each pound. Potato Stiiifing for Geese or Ducks — Mix together 2 cupfuls hot mashed potatoes, 1 tea- spoonful salt, 1 teaspoonful onion juice, 4 table- spoonfuls of cream, I4 teaspoonful black pepper, 1 tablespoonful chopped parsley, 1 tablespoon- ful butter and the yolks of 2 eggs. Beat until light. Poultry and Game, 55 Truffle and Chestnut Stuffing— One lb. fat bacon, 2 shallots, 1 lb. chestnuts, )4, lb. truffles, pepper, salt, spices, thyme, marjoram. Mince 1 lb. of fat bacon and a couple of shal- lots, give them a turn on the fire in a saucepan; then put in 1 lb. of chestnuts, boiled and peeled, and 3^ lb. of truffles, both cut up in moderate- sized pieces; add pepper, salt and spices to taste; also a little powdered thyme and mar- joram. Give the mixture another turn or two on the fire, and it is ready. Truffle Sauce — Rub a saucepan with a shallot, melt a piece of butter in it, add a very small quantity of flour and the trimmings of the truf- fles chopped coarsely; moisten with some good stock free from fat, and season with pepper, salt and the least piece of nutmeg. Let the sauce simmer about 10 minutes, and it is ready. To Boil a Turkey— Pick, singe, draw and wash it. Truss it by drawing the legs in under the skin; fasten them with a piece of tape round the joints, and tie it round the rump. Make a stuffing of bread-crumbs, pepper and salt, or of chopped oysters

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