Braised Hen Turkey

Ingredients

• the bird
• a bed of sliced bacon
• a couple of sheep's trotters
• two carrots
• a sliced Bombay onion
• some chopped sweet herbs
• whole pepper corns
• a good pint of gravy
• a wine-glassful of Madeira

Method

1. 1

   Truss the turkey, lard its breast, stuff with turkey stuffing, and place in a stew-pan on sliced bacon.

2. 2

   Add trotters, onion, carrots, herbs, peppercorns, and garlic.

3. 3

   Pour in gravy and Madeira, cook gently with coals on the lid for about three hours, brown the larding, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 238. The excerpt below is the record exactly as published.

the bird nicely, lard its breast, stuff it with very carefully made turkey stuffing as A hen turkey explained at page 108, and place it in braised. ^ ^ "^ i f ^ t n a deep stew-pan upon a bed oi sliced bacon. Put a couple of sheep's trotters, cut into small pieces, round it, with a sliced Bombay onion, two carrots, some chopped sweet herbs, whole pepper corns, lime peel, and a clove of garlic. Pour into the pan a good pint of gravy made from the giblets, trimmings, and any scraps you may have, with a wine-glassful of Madeira

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