Boned Turkey

Ingredients

• two tablespoonfuls of salt
• the flesh of one chicken weighing four pounds
• one pound of clear veal
• half a pound of clear salt pork
• one small cupful of cracker crumbs
• two eggs
• one cupful of broth
• two and a half tablespoonfuls of salt
• half a teaspoonful of pepper
• one teaspoonful of summer savory
• one of sweet majoram
• one of thyme
• half a spoonful of sage
• one quart of oysters
• two tablespoonfuls of onion juice

Method

1. 1

   Bone the turkey carefully, rub with salt and pepper, and fill with dressing made from the chicken, veal, salt pork, cracker crumbs, eggs, broth, and seasonings.

2. 2

   Sew up and truss the turkey, steam for three hours, then roast for one hour, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 64. The excerpt below is the record exactly as published.

o table- spoonfuls of salt and one cupful of stock or water. Stuff the turkey with this. Truss, and roast as already directed. Serve wTith a chestnut sauce. The remaining half of the chestnuts are for this sauce. Boned Turkey. Get a turkey that has not been frozen (freezing makes it tear easily) . See that every part is whole ; one with a littl e break in the skin will not do. Cut off the legs, in the joints, and the tips of the wings. Do not draw the bird. Place it on its breast, and with a small, sharp boning knife, cut in a straight line through to the bone, from the neck down to that part of the bird where there is but little flesh, where it is all 10 146 MISS PAKLOA'S NEW COOK BOOK. skin and fat. Begin at the neck, and run the knife between the flesh and the bones until you come to the wing. Then cut the ligaments that hold the bones together and the ten- dons that hold the flesh to the bones. With the thumb and fore-finger, press the flesh from the smooth bone. When you come to the joint, carefully separate the ligaments and re- move the bone. Do not try to take the bone from the next joint, as that is not in the way when carving, and it gives a more natural shape to the bird. Now begin at the wish-bone, and when that is free from the flesh, run the knife between the sides and the flesh, always using the fingers to press the meat from the smooth bones, as, for instance, the breast-bone and lower part of the sides. Work around the legs the same as you did around the wings, always using great care at the joints not to cut the skin. Drawing out the leg bones turns that part of the bird inside out. Turn the bird over, and proceed in the same manner with the other side. When all n detached, carefully draw the skin from the breast-bone ; then run the knife between the fat and bone at the rump, leaving the small bone in the extreme end, as it holds the skewers. Carefully remove the flesh from the skeleton, and turn it right side out again. Rub into it two table- spoonfuls of salt and a little pepper, and fill with dressing. Sew up the back and neck and then the vent. Truss the same as if not boned. Take a strong piece of cotton cloth and pin the bird firmly in it, drawing very tight at the legs, as this is the broadest place, and the shape will not be good unless this precaution be taken. Steam three hours, and then place sn a buttered tin sheet, which put in a baking pan. Baste (veil with butter, pepper, salt and flour. Roast one hour, basting every ten minutes, and twice with stock. When cold, remove the skewers and strings, and garnish with aspic jelly, tooked beets and parsley. To carve : First cut oft the wings, then about two thick slices from the neck, where POULTRY A:STD GAME. 147 it will be quite fat, and then cut in thin slices. Serve jelly with each plate. Filling for a turkey weighing eight pounds : The flesh of one chicken weighing four pounds, one pound of clear veal, half a pound of clear salt pork, one small cupful of cracker crumbs, two eggs, one cupful of broth, two and a half table- spoonfuls of salt, half a teaspoonful of pepper, one teaspoon- ful of summer savory, one of sweet majoram, one of thyme, half a spoonful of sage, and, if you like, one table-spoonful of capers, one quart of oysters and two table -spoonfuls of onion juice

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