Boned Turkey a la Prosperity of America

Ingredients

• a fine, tender, young Rhode Island turkey, weighing eight pounds
• two pounds of lean, raw veal
• three pounds of fresh pork
• half a pound of larding pork
• two pinches of salt
• one pinch of white pepper
• the third of a saltspoonful of grated nutmeg
• the same quantity of thyme
• a quarter of a pound of the end (red) part of a cooked smoked beef-tongue
• eighteen medium-sized, sound truffles
• a wine-glassful of Madeira wine
• half a cup of well-peeled pistache, if at hand

Method

1. 1

   Bone the turkey carefully, season the inside, and chill.

2. 2

   Prepare forcemeat with veal, pork, and larding pork, seasoned and chopped fine.

3. 3

   Mix in tongue and truffles, add Madeira, and optionally pistache.

4. 4

   Fill the turkey with forcemeat and prepare for cooking.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 212. The excerpt below is the record exactly as published.

Boned Turkey a la Prosperity of America.— Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the breast, on both sides, being 272 THE TABLE. very careful not to make any holes in the skin, as it should remain per- fectly intact. Make an incision from the first joint, then bone both legs. Cut away also, very carefully, the two wing bones. Season the inside with one pinch of salt and half a pinch of pepper, evenly divided. Place it on a dish, and lay it in the ice-box until needed. Take two pounds of lean, raw veal, three pounds of fresh pork, and half a pound of larding pork, all cut up into small dice-shaped pieces. Season with two pinches of salt, one pinch of white pepper, the third of a saltspoonful of grated nutmeg, and the same quantity of thyme. Mix all well together. Place all in the chopping machine, and chop it exceedingly fine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients, remove them all. Place on a cold dish, and put away in the ice-box to cool until the following is prepared. Have ready a quarter of a pound of the end (red) part of a cooked smoked beef- tongue, eighteen medium-sized, sound truffles, both tongue and truffles cut in dice-shaped pieces half an inch square. Take the forcemeat from the ice- box, and thoroughly mix the tongue and truffles with it, pouring in also a wine-glassful of Madeira wine

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