Boned Turkey

Ingredients

• a fine plump young turkey of 8 pounds
• 2 onions
• 2 pounds of lean veal
• 1 pound pork tenderloins
• Y^ pound larding pork
• Ys pound of cooked beef tongue
• cut 12 truffles
• Ys ^U of sherry wine
• 4 ounces pistachio nuts
• 1 tablespoonful salt
• 1 teaspoonful pepper
• Ys teaspoonful nutmeg

Method

1. 1

   Bone the turkey, clean the skeleton and giblets, cover with water, boil with onions and bouquet for 2.5 hours.

2. 2

   Prepare forcemeat with veal, pork, larding pork, tongue, truffles, sherry, and nuts.

3. 3

   Stuff turkey, sew it up, boil, cool, and press under weight for 12 hours.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 270. The excerpt below is the record exactly as published.

^ teaspoonful pepper, and boil 5 minutes ; then put in the meat, and let simmer for 10 minutes. In the meantime prepare some meat balls : Chop 2 pork chops fine, add a little fine-minced turkey meat, Ys cupful bread crumbs, 2 tablespoonf uls water, Yg tablespoonf ul melted butter, and 1 egg ; season with salt and pepper. Shape the mixture into small balls, and boil them 6 minutes in salted water. Serve the rago&t on a hot dish, and lay the meat balls around it Boned Turkey. — Singe, draw, and wash a fine plump young turkey of 8 pounds; cut off the feet to the first joints, also the wings and the neck close to the body ; bone it, cut the skin through to the bone the whole length of the back ; then loosen the fiesh from the bone with a small knife, first the one side, then the other, being careful not to make any holes in the skin. Make an incision from the first joint, then bone both legs ; bone the wiugs the same way, so that the entire skeleton is separated from the meat. Clean the skeleton and giblets, place them in a soup kettle over the fire, cover with cold water. Spread the turkey out on a napkin, the skin toward the napkin, and with a sharp knife cut away even slices from the breast and lay them on the thin parts, so that the turkey has an even thickness all over. Draw the legs and wings inside, season the inside with 1 tablespoonf ul salt and 1 teaspoonful 402 POULTRY. white pepper evenly distributed. Set the turkey meat aside until the following forcemeat is prepared : Take 2 pounds of lean veal, 1 pound pork tenderloins or fresh pork off the loin, Y^ pound larding pork ; chop the 3 ingredients exceedingly fine or have them ground in the machine, season with 1 tablespoonful salt, 1 teaspoonful pep- per, Ys teaspoonful nutmeg. Gut Ys pound of cooked beef tongue into Ys-i^ch square pieces, cut 12 trufSles the same way; add both to the forcemeat, add Ys ^U of sherry wine, and 4 ounces pistachio nuts ; mix all well together, then place the forcemeat in the center of the turkey, draw the back together and sew it up ; gently lift it, and lay in the center of the napkin ; roll carefully in the nap- kin, tie tightly on both ends and once in the middle with a tape. As soon as the kettle with the remnants boils add 2 onions

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