Boned Stuffed Turkey with Veal a la Octavious

Ingredients

• turkey
• one pound veal
• half pound sausage meat
• one cup cold cream sauce
• whites of three eggs
• pepper
• salt
• flavor with sherry

Method

1. 1

   Bone turkey, stuff with veal mixture, shape and tie.

2. 2

   Boil for 2-3 hours, then press and bake until ready.

3. 3

   Carve and glaze, garnish, and serve with mushroom sauce and potatoes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 310. The excerpt below is the record exactly as published.

Boned Stuffed Turkey with Veal a la Octavious Dindon desosse et farci de Veau, a la Octavious Singe, clean, and bone turkey [see recipe: Boned Turkey]. Stuff with veal stuffing; put on a napkin ; shape, roll, and tie. Boil AMERICAN COOK BOOK from two to three hours with water (sufficient to cover it), vege¬ tables, pepper, and salt. When done, put on a plate and cover; put an iron on top, press; leave about fifteen minutes, then put back in oven about ten minutes — until ready to serve. Carve straight down, beginning from' the breast, just sufficient to go around. Then glaze the other part with a brown glaze; put a wing on each side (first glazing the wings with a brown glaze) ; decorate with strips of cream sauce. Garnish with parsley and croustades filled with green peas and a bunch of parsley at the end of the platter. Serve, with mushroom sauce, potatoes, and cranberry jelly, as a joint. Stuffing. To one pound veal take half pound sausage meat. Put the veal through the machine about three times; add the sausage meat, one cup cold cream sauce, and whites of three eggs; flavor with sherry

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