Boned Turkey

Ingredients

• two pounds of lean ham
• two quarts of stale bread crumbs
• an onion chopped very fine
• a tablespoonful of chopped parsley
• two teaspoonsful of sweet marjoram
• one of sweet basil
• half a saltspoonful of grated lemon-peel
• the same of nutmeg
• four hard-boiled eggs chopped fine
• a small teaspoonful of black pepper
• six ounces of melted butter

Method

1. 1

   Singe the turkey, draw it, wash it clean, wipe dry, and lay it on a clean cloth.

2. 2

   Remove the bones from the legs, thighs, and wings.

3. 3

   Cut the bird up the back and detach the meat from the bones.

4. 4

   Mix the ham, bread crumbs, onion, parsley, marjoram, basil, lemon-peel, nutmeg, eggs, pepper, and melted butter.

5. 5

   Fill the bird with this mixture, sew it up, and roast slowly for a quarter of an hour per pound, basting frequently.

6. 6

   Prepare a jelly with stock, egg whites, and gelatine, pour around the turkey, and set to cool for 24 hours.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 35. The excerpt below is the record exactly as published.

Boned Turkey. Singe the turkey, draw it, wash it clean, wipe dry, and lay it on a dean oloth ; then with a sharp knife and your fingers take the bones firom the legs and thighs, twisting and breaking the joints, the same with the wings, then dlit the bird up the back from the neck to the rump, and with the knife and your fingers de- tach the meat j^m the bones, slowly and gradually, until you can draw out the whole carcass ; chop very fine two pounds of lean ham, grate two quarts of stale bread crumbs, mix the ham well through them, and add an onion chopped very fine, a tabl^ spoonful of chopped parsley, two teaspoonsfU of sweet maijorami one of sweet basil, half a salt«poonM of grated lemon-peel, the same of nutmeg, four hard-boiled eggs chopped fine, a small teaspoonful of black pepper, and six ounces of melted buttefi mix all well together, fill the body of the bird and sew it up the back, make it as nearly as possible the shape it was before you boned it, the body must be stuffed very tightly to do this, then put some of the dressing in the legs and wings where you re- moved the bones, truss it and secure it with the skewers so that the filling will not fall out, season the outside of the bird, and roast it slowly a quarter of an hour for every pound, basting it frequently, and covering with buttered paper if getting too brown. Prepare a jelly as follows : have ready three or four quarts of stock, that from boiled chickens is the best, ftom wkidk you have taken all the fat, bring it to a boil; whisk the wUtei and shells of two eggs in a basin with half a pint of cold water, stir this in the stock, bring it to a boil again, strain through a olean cloth, and add two boxes of Cox's gelatine that has beea soaked in cold water to cover, for an hour, stir this in wM 74 OOOKEBY FROM EXPERIENCE. ihoronghly dissolved, then lay tHe turkey breast down in a deep pan or mould, poor the jelly around and oyer it and set in • eool place for twen<y-four hours, turn it out on a large dish, breast upwards, and garnish and serve. * Boast Chickens. Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspooni^l of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same ; melt three ounces of butter, and pour over, mix thoroughly, beat an egg and mix it well through, fill the chickens, truss them the same as turkey, season with pepper and salt, and dust with flour, lay them across a dripping-pan, with a little water around them, roast in a hot oven, allowing an hour and a half if large, and less time if very young ] baste them frequently ) fbr the gravy, put in a stew-pan, the ends of the neck, the gizzards and hearts, an onion cut in half, pepper and salt, and cover with cold water, simmer for three hours at least; put them on the fire as soon as the poultry is drawn, and let them cook all the time the fowls are preparing ; when done, chop the gizzards and put them back ; rub the livers to a ^aste with the yolk of a hard-boiled egg and % heaping tablespoon of flour, moistening with the fat part of the broth the giblets were oooked in, or a little firom the dripping- pan ; stir to a smooth paste, and add it to the contents of the stew-pan ; give a boil up, and when the chickens are dished, pour all in the dripping-pan, stir round, boil up and serve \ put a few spoonsful over the fowls, the remainder in a gravy-boat. * Boiled Chickens. Prepare and fill them the same as boiled turkey, and serve in the same way. If there are oysters in the filling, serve with drawn butter made with a little of the broth, butter the size of an egg and a tablespoonful of chopped parsley

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