Boiled Turkey with Celery Sauce

Ingredients

• a tender hen turkey
• substituting celery, washed and chopped

Method

1. 1

   Dress the turkey as in the previous recipe, using celery instead of oysters in the stuffing and sauce.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 187. The excerpt below is the record exactly as published.

a tender hen turkey weighing about seven pounds. Have it carefully plucked, singed, and wiped with a wet towel ; cut pff the head and feet, draw it without breaking the intestines ; either stuff it with equal quantities df stale REMOVES {RELEV£s). 34I bread and oysters, seasoned with salt and pepper, or truss it unstuffed ; put it over the fire in sufficient boiling water to cover it, remove all scum as it rises, and boil the turkey gently for about two hours, or until it is tender. While the turkey is being boiled, carefiiUy remove all bits of shell from a quart of medium-sized oysters, and strain their liquor. OYSTER SAUCE. When the turkey is nearly done, put in a saucepan over the fire, two level tablespoonfuls of flour, and two heaping tablespoonfuls of butter, and stir them together until they bubble ; then gradually stir in the oyster-liquor and enough broth from the turkey to make a sauce of the consistency of cream ; season it palatably jvith salt and white pepper, and let it boil for a moment ; put the saucepan containing the sauce into a pan of hot water, and place it on the back of the fire to keep hot until just before dishing the turkey ; then put in the oysters, and let them boil once ; meantime dish the turkey, remove the trussing-cords, pour a little of the oyster-sauce over it, and serve it with the rest of the sauce in a boat. BOILED TURKEY WITH CELERY SAUCE. Dress the turkey as directed in the preceding recipe, substituting celery, washed and chopped

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