Boned Turkey

Ingredients

• young hen that has been dry picked
• two teaspoonfuls salt
• a dozen peppercorns
• three stalks of celery
• a blade of mace
• a clove

Method

1. 1

   Choose a young hen that has been dry picked.

2. 2

   Clean and prepare the bird, then stuff with forcemeat and other ingredients.

3. 3

   Cook in a braising pan with vegetables and seasonings for three to four hours.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 87. The excerpt below is the record exactly as published.

Boned Turkey Choose a young hen that has been dry picked with skin unbroken. If killed the day before, it should have been washed, cleaned, wrapped in a damp cloth, and hung in a cool place. The work can be done much easier if the bird is not drawn. Singe, remove pin feathers and head, separate legs and wings at the first joint, lay the bird on a board, breast down. Begin at the neck with a sharp pointed knife, cut through the skin the entire length of body. Scrape away all the meat from the backbone and sides, mak- ing a cut across the pope's nose, taking it off whole. Turn the flesh back from the bone while working, take off the leg and wing on one side before touching the other, free wishbones and collarbones, at same time removing crop and windpipe. When the ridge of the breastbone is reached it is better to cut off a thin layer of cartilage with the skin than to run any 166 THE NEW ANNIE DENNIS COOK BOOK risk of breaking through. Scrape flesh and when the boning is finished lay the bird open on a damp cloth and bring every part to proper position. Where meat is thick shave off slices to place on thinner portions that the meat may be a uniform thickness. Spread over all a layer of forcemeat an inch thick, place on this a layer of tongue, pork and veal, or pork tenderloin, dotted with truffles cut in small strips, put a layer of very thin slices of fat pork on top; bring the sides together carefully and sew from end to end, roll firmly in cloth and place in a braising pan with two sliced onions and carrots, two teaspoonfuls salt, trim- mings of the meat, parsley, a dozen peppercorns, three stalks of celery, a blade of mace and a clove

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