Boned Turkey

Ingredients

• Choose a fat hen turkey of some six or seven pounds weight
• a pound and a half of veal or fresh pork
• a slice of fat ham
• one teaspoonful of salt
• a saltspoonful of mace
• a saltspoonful of pepper
• half a saltspoonful of cayenne
• the juice of lemon
• half a pound of cold boiled smoked tongue

Method

1. 1

   Cut off legs and wings, boil all with the turkey, and use the meat for croquettes or hash.

2. 2

   Draw only the crop and windpipe.

3. 3

   Make a clean cut down the entire back, and cut away the flesh.

4. 4

   Spread the turkey skin-side down, layer with force-meat and diced tongue, roll up tightly, and sew the skin together.

5. 5

   Boil for four hours.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 86. The excerpt below is the record exactly as published.

Boned Turkey. This is a delicate dish, and is usually regarded as an impossibility for an^^ ordinary housekeeper ; and unless one is getting up a supper or other entertainment, it is hardly worth while to undertake it. If the legs and wings are left on, the boning becomes much more difficult. The best plan is to cut off both them and the neck, boiling all with the turkey, and using the meat for croquettes or hash. Draw only the crop and windpipe, as the turkey is more easily handled before dressing. Choose a fat hen turkey of some six or seven pounds weight, and cut off legs up to second joint, with half the wings and the neck. Now, with a very sharp knife, make a clean cut down the entire back, and holding the knife close to the body, cut away the flesh, first on one side and then another, making a clean cut around the pope's nose. Be very careful, in cut- ting down the breastbone, not to break through the skin. The entire meat will now be free from the bones, save the pieces remaining in legs and wings. Cut out these, and remove all sinews. Spread the turke}^ skin-side down on the board. Cut out the breasts, and cut them up in long, narrow pieces, or as j^ou like. Chop fine a pound and a half of veal or fresh pork, and a slice of fat ham also. Season with one teaspoonful of salt, a saltspoonful each of mace and pepper, half a saltspoonful of cayenne, and the juice of lemon. Cut half a pound of cold boiled smoked tongue into dice. Make layers of this force-meat, putting half of it on the turkey and then the dice of tongue, with strips of the breast between, using force-meat for the last layer. Roll up the turkey in a tight roll, and 172 POULTRY. sew the skin together. Now roll it firml}' in a napkin, t3'ing at the ends and across in two places to preserve the shape. Cover it with boiling water, salted as for stock, putting in all the bones and giblets, and two onions stuck with three cloves each. Boil four hours. Let it cool in the liquor. Take up in a pan, lay a tin sheet on it, and press with a heavy weight. Strain the water in which it was boiled, and put in a cold place. Next day take off the napkin, and set the turkey in the oven a moment to melt off any fat. It can be sliced and eaten in this way, but makes a handsomer dish served as follows : Remove the fat from the stock, and heat three pints of it to boiling-point, adding two-thirds of a package of gelatine which has been soaked in a little cold water. Strain a cupful of this into some prett}' mold, — an ear of corn is a good shape, — and the remainder in two pans or deep plates, coloring each with caramel, — a tea- spoonful in one, and two in the other. Lay the turkey on a small platter turned face down in a larger one, and when the jelly is cold and firm, put the molded form on top of it. Now cut part of the jelly into rounds with a pepper- box top or a small star-cutter, and arrange around the mold, chopping the rest and piling about the edge, so that the inner platter or stand is completel}^ concealed. The outer row of jelly can have been colored red b}' cut- ting up, and boiling in the stock for it, half of a red beet. Sprigs of parsley or delicate celerj'-tops may be used as garnish, and it is a very elegant-looking as well as savory dish. The legs and wings can be left on and trussed out- side, if liked, making it as much as possible in the original shape ; but it is no better, and much more trouble. SAUCES AND SALADS. 173 Jellied Chicken. Tenderness is no object here, the most ancient dweller in the barnyard answering equally well, and even better than " broilers." Draw carefulty, and if the fowl is old, wash it in water in which a spoonful of soda has been dissolved, rinsing in cold. Put on in cold water, and season with a table- spoonful of salt and a half teaspoonful of pepper. Boil till the meat slips easily from the bones, reducing the broth to about a quart. Strain, and when cold, take off the fat. Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water ; heat the broth to boiUng-point, and add a saltspoonful of mace

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