Boned Turkey

Ingredients

• a turkey
• the juice of one lemon
• cold lamb or veal
• pork
• salt
• pepper
• sage or savory
• two or three rows of lard

Method

1. 1

   With a sharp knife, slit the skin down the back, and separate the flesh from the bones.

2. 2

   Remove the bones and reshape the flesh by stuffing.

3. 3

   Stuff with force-meat made of cold lamb or veal, and a little pork, seasoned with salt, pepper, sage or savory, and lemon juice.

4. 4

   Sew into shape, lard the top, and bake until thoroughly done, basting often with salt, water, and a little butter.

5. 5

   Carve across in slices and serve with jelly, cranberries, or tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 489. The excerpt below is the record exactly as published.

BONED TURKEY. With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife until the wings and legs are reached. These unjoint from the body, and, cutting through to the bone, turn back the flesh and remove the bones. When bones are removed, the flesh may be re-shaped by stuff- ing. Many leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat made of cold lamb or veal, and a little pork chopped fine, and seasoned with salt, pepper, sage or savory, and the juice of one lemon ; sew into shape, turn ends of wings under, and press the wings close to the back, and tie all firmly, so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the top, and bake until thoroughly done, basting often with salt and water and a little butter. Carve across in slices and serve with jelly, cranberries, or tomato sauce. PRESER VES AND MARMALADES. 591 SCALLOPED TURKEY. Cut the meat from the bones of a cold turkey, remove the skin and gristle, and chop the meat fine ; put on the bottom of a buttered dish a layer of cracker crumbs, moisten with milk, then spread a layer of the minced turkey with bits of the stuffing, pepper, salt and small pieces of butter ; then another layer of crackers, and so on, until the dish is nearly full. Before putting- on the upper crust pour in the gravy left from the turkey, cover with a crust of cracker crumbs soaked in milk, seasoned with salt, pepper, butter, and beaten up light with two eggs ; spread it over the top and bake well. TO STUFF TURKEYS

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