Boiling a Turkey with Egg Sauce

Ingredients

• bread-crumbs
• a quarter of a pound of butter
• a table-spoonful of flour
• six hard-boiled eggs

Method

1. 1

   Prepare stuffing with bread-crumbs, butter, and seasoning.

2. 2

   Boil the turkey in salted water, then make sauce with broth, butter, and flour.

3. 3

   Add chopped eggs before serving.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 45. The excerpt below is the record exactly as published.

Boil a Turkey, with Egg Sauce. This is the most delicate and appetizing way in which a turkey can be served in the spring of the year. Make a stuffing for the craw of bread-crumbs, butter, pepper, and salt, with what seasoning of herbs you prefer, just as in case of a roast fowl; sew it in securely and enclose it in a cloth well dredged with flour ; put it to boil in cold water with a spoonful of salt in it, and water enough to cover it well; let it simmer two hours and a half, or, if small, a less tinae will do; when the hour for dishing comes take a pint of the water in which the fowl was boiled and put it in a stewpan, to make sauce; cream up VIRGINIA COOKERY-BOOK. 87 a quarter of a pound of butter with a table-spoonful of flour, and add them gradually to the broth, and l^t t^em boil together for about five minutes ; lastly, add six hard- boiled eggs

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