Boned Turkey

Ingredients

• a fine, large, tender turkey
• three small loaves of bread
• a pound of butter
• two bunches of sweet marjoram
• same of basil
• one bunch of parsley
• a quarter of an ounce of mace
• a quarter of an ounce of cloves
• one large nutmeg
• a teaspoonful of salt
• a teaspoonful of black pepper
• three or four beaten eggs

Method

1. 1

   Bone the turkey carefully, then prepare stuffing with soaked bread crusts, breadcrumbs, butter, herbs, spices, and eggs.

2. 2

   Stuff the turkey tightly, sew it up, and bake for at least three hours, basting frequently.

3. 3

   Make gravy from giblets and serve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 71. The excerpt below is the record exactly as published.

BONED TURKEY. For this purpose you must have a fine, large, tender turkey ; and after it is drawn and washed and wiped dry, place it on a table, take a very sharp knife, with a narrow blade and point. Begin at the neck ; then go 128 TWENTIETH CENTURY HOME COOK BOOK. round to the shoulders and wings, and carefully separate the flesh from the bone, scraping it down as you proceed. Next, loosen the flesh from the breast and back and body, and lastly from the thighs. Use great care and patience, to avoid breaking or tearing the skin. Be careful that the knife always penetrates to the bone, sci^aping loose the flesh carefully. After you have finished your Mork with the knife, and the flesh has been well loosened, take a firm hold on the neck, pulling it gently, and the whole skeleton will come out from the flesh with the greatest ease. After this process the flesh will fall. With a needle and thread sew up any holes that may have been torn in the skin. Make a stuffing as follows: Take three small loaves of bread ; grate the crumb, and soak the crust in water. When very soft mix it with the bread crumbs, and a pound of butter, cut into pieces. Two bunches of sweet marjoram, same of basil, one bunch of parsley (mince parsley very fine), and rub to a powder the leaves of the marjoram and basil. Two large spoonfuls of each will not be too much. Chop two onions, mixing with the herbs. Beat fine a quarter of an ounce of mace, a quarter of an ounce of cloves and one large nutmeg. Mix spices together, adding a teaspoonful of salt and a teaspoonful of black pepper. Then mix herbs and spice well into the breadcrumbs, and add by degrees three or four beaten eggs

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