Boiled Turkey with Celery

Ingredients

• a nice hen-turkey
• a carrot
• an onion stuck with two cloves
• one head of celery
• a bouquet garni
• enough white stock to cover it

Method

1. 1

   Prepare and draw the turkey, stuff it, and truss for boiling.

2. 2

   Place in a braising pan with white stock, carrot, onion, celery, and bouquet garni.

3. 3

   Boil and simmer for two hours.

4. 4

   Remove string, dish up, garnish with celery, pour Celery sauce over, and serve.

Nutrition per serving

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 140. The excerpt below is the record exactly as published.

BOILED TURKEY WITH CELERY. Prepare and draw a nice hen-turkey as in the previous number, stufp it with veal or sausage-meat stuffing, and truss it for boiling. Put it in an oval braizing-pan with enough white stock to cover it ; add a carrot, an onion stuck with two cloves, one head of celety, and a ^' bouquet gamL*' Boil it, and simmer gently for two hours. Meanwhile prepare a garnish of celery (Na 282), and when the turkey is properly cooked remove the string, dish it up, garnish round with celery, pour the Celery sauce over the turkey, and serve. 647. BOILED TURKEY WITH OYSTER SAUCE. Prepare, stuff and boil a turkey as directed for boiled turkey with celery, and when ready dish it up and garnish with Oyster sauce (No. 186) before serving. 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. Clean and singe the giblets of a turkey, blanch the lot in boiling salt water for three minutes, then cut each — the gizzai'd and neck — in four, and the pinions in two ; cut also the liver in four, and put it on a plate apart. Fry to a light-brown colour, in a stewpan with one ounce of butter, about six ounces of streaky bacon, cut in inch- dice, free from rind and gristle ; then take these out, and fry the giblets for ten or twelve minutes on a brisk fire, taking care that the pieces are not laid one over the other. After which, sprinkle over a tablespoonful of flour ; continue the frying for about three minutes longer ; stir with a wooden spoon ; moisten with a pint and a half of stock or water : season with salt and pepper ; add a '' bouquet garni/

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