Boned Turkey

Ingredients

• a hen-turkey of seven pounds
• three pounds of chopped sausage-meat
• a carrot
• an onion
• two bay-leaves
• one clove of garlic
• a little thyme
• enough consomme to cover the turkey
• three ounces of gelatine
• the juice of two lemons
• four whites of eggs
• a glass of water

Method

1. 1

   Singe turkey, remove bones, fill with sausage-meat, larding pork, ham, tongue, and truffles.

2. 2

   Sew up, wrap tightly, and simmer in stock for 3 hours.

3. 3

   Cool, strain stock, mix with gelatine and lemon juice, and pour over turkey.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 50. The excerpt below is the record exactly as published.

Boned Turkey. Take a hen-turkey of seven pounds, singe off the hair, by passing it over some lighted alcohol, cut off the head and neck, make an incision through the back its entire length, cut off the wings, and remove all the bones of the turkey. Take three pounds of chopped sausage-meat, the half of which place in the interior of your turkey, cover the farce with alternate strips of larding pork, half an inch wide, strips of cold ham, tongue, and some truffles cut in pieces intermixed. Season with pepper. Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles. Then draw the meat at the sides to the center of the back of your turkey, and sew them together with a larding-needle threaded with fine twine. Place on top several slices of lemon, from which you have removed the peel and seeds, and wrap up your turkey very tight in a cloth, which tie firmly with a string, and put in a saucepan, in which you have put the bones of your turkey, a carrot, an onion, a little thyme, two bay- leaves, two cloves, one clove of garlic, and enough consomme (stock, Art. 1) to cover the turkey. Sim- mer gently for three hours, then remove the cloth, ENTREES. Ill which wash clean, and again wrap the turkey in it, tying it as tight as possible. Place it in a pan, put another pan on top, in which put a weight, so as to render the top of the turkey perfectly flat, and put on ice for a day. Skim off the grease from the liquid in which your turkey was cooked, strain, take of it three pints, which put on the fire with three ounces of gelatine and the juice of two lemons. Mix four whites of eggs with a glass of water

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