Boiled Turkey a la Ericsson Hammond

Ingredients

• turkey
• sufficient water to cover
• onions, pepper, salt, carrots, bay leaves

Method

1. 1

   Singe the turkey, pick feathers, remove insides, and wash.

2. 2

   Tie up and place in a pot with water and seasonings.

3. 3

   Simmer for 2 to 2.5 hours.

4. 4

   Glaze with cream sauce, garnish with fried bananas on toast, and serve with vegetables and cranberry sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 311. The excerpt below is the record exactly as published.

turkey is roasting. Make a nice rich sauce from the pan; add the meat from neck, liver, and gizzard (cut in small dices) to the gravy and serve with the turkey. Put the turkey on a hot platter, garnish with parsley and glazed chestnuts around. Serve with potatoes, cranberry sauce, and green vege¬ tables, as a joint for dinner. THE SWEDISH, FRENCH Stuffed Roast Turkey ( Dindon farci et rotie ) a la Provencale Singe the turkey; pick all the feathers out; wash well; cut the head off; pull the skin of the neck to the body, cut off the neck. Then open a small space on the back of the turkey, remove all of the insides (take care not to break the gall), remove the crop. Wash the turkey thoroughly inside; break the backbone so that it will lie flat on the pan. Then stuff with the bread stuffing. Stuffing. Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat or butter in a frying pan, add the seasoning, stir about with a spoon — carefully, so as not to burn — until it is well mixed. Stuff and tie the turkey up with a string, put in a roasting pan, put some melted butter over the turkey, add some water and vege¬ tables and roast for about two hours — basting and turning the turkey occasionally during that time. When cooked and ready to serve, joint the legs, second joints, and wings; slice the breast; dress in crown style with the leg bone out, putting a paper frill on each, and lay the white meat on the top in the shape of a reed. Fill the stuffing in the centre of the dish and serve with giblet sauce, potatoes, and vegetables as a roast for luncheon or dinner. It can also be served with a truffle or tomato sauce. Boiled Turkey ( Dindon bouilli ) a la Ericsson Hammond Singe the turkey; pick all the feathers off; remove the insides and wash well. Tie up nice and plump; put in a pot with sufficient water to cover, onions, pepper, salt, carrots, bay leaves

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