Braised Turkey

Ingredients

• the turkey
• four slices of pork
• four onions
• three carrots cut small
• a parsnip
• two bay leaves
• a teaspoonful of salt
• half of pepper
• a bouquet of herbs
• any good stock you may have

Method

1. 1

   Cover the turkey with slices of pork, tying it round with cord.

2. 2

   Put four slices of pork in the pot, place the turkey stuffed on these, lay the giblets round it, add onions, carrots, parsnip, bay leaves, herbs, salt, and pepper, and almost cover with stock.

3. 3

   Cover tightly and simmer gently for 4 to 6 hours.

4. 4

   Serve hot or cold, browning in the oven if hot.

5. 5

   Remove vegetables, boil down gravy, garnish with vegetables or sausages, strain gravy, stir in thickening, and pour over the bird.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 96. The excerpt below is the record exactly as published.

BRAISED TURKEY. ^' Turkey braised, the Lord be praised,'' is part of an old saying which at all events testifies to the estimation in which our forefathers held this mode of preparing the savory bird. Cover the turkey with slices of pork, tying it round with cord to keep it in shape. Put four slices of pork in the pot or braising pan ; put the turkey stuffed on 1 88 Practical Recipes. these ; lay the giblets round it, with four onions, three cloves, three carrots cut small, a parsnip, two bay leaves, a bouquet of herbs (see Bouquet), a teaspoonf ul of salt, and half of pepper, and almost cover this with any good stock you may have. Cover tightly and allow to simmer very gently from four to six hours, according to the size of the bird. Braised turkey is served hot or cold ; if it is to be eaten hot let it be in the oven to brown, unless you have cooked it in a regular braising- pan which will hold hot coals on the lid, when the oven will be unnecessary ; remove the vegetables, boil the gravy down rapidly, skimming it to free it from fat. Garnish either with carrot and turnip cut into fancy forms and boiled separately, or with small sausages fried. Strain part of the gravy, stir in a spoonful of brown thickening, and pour it over the bird. If it is to be served cold, let it remain in the gravy in which it was braised for an hour after it leaves the fire ; then strain the liquor ; boil down to two-thirds its orig- inal quantity, so that when cold it will form a hard jelly ; free it from fat ; clear with white of Qgg (see di- rections for clearing stock) ; brush two coats of this over the turkey and let the rest get cold ; when stiff cut it into stars or strips, chopping the trimmings of it and use to garnish the dish. BOILED TUKKEY. Prepare a turkey as directed. In trussing turkey for boiling, the legs are pushed up, a slit cut in each side, and the legs drawn into the body ; it is correct to stuff the breast for roasting, but for boiling the inside may be filled with oyster forcemeat (see recipe) or with chestnuts ; bind it into shape with tape, flour it, put it Poultry, 189 into an oyal pot with just warm water enough to cover it ; put in a dessert-spoonful of salt, a carrot, an onion, and four cloves, and a dozen pepper-corns, a few sticks of celery, and a bouquet of herbs ; bring it to a boil; simmer a turkey of ten pounds very gently for two hours after it reaches the boiling point, skim off every bit of scum as it rises or it will discolor the bird. Take it up, drain it a moment, make some thick white sauce or bechamel (see recipe) with some of the water it was boiled in, pour it over the turkey to mask it. Send to table with it either oyster sauce, celery sauce, or Hol- landaise, or even good parsley sauce. Garnish with forcemeat balls, or little rolls of crisp bacon, or lemon and parsley. Boiled Chicke:^" is cooked in the same way, but allowing half the time or less if small, and half the in- gredients in the water. ROAST DUCK OR GOOSE. Clean a duck as directed for fowls; twist the pinions round on the back; it is correct English fashion to leave the feet on ; scald them, and twist them up against the back. If you prefer them off, however, break the bone below the joint, and cut them off. Stuff the body of the duck with forcemeat (see forcemeat for ducks), sew up the slit and press the legs close to the side of the bird, securing them with a skewer and cord. Many people like duck underdone; when this is so, half an hour in a hot oven will cook a quite young one; the usual time for a duck weighing four pounds is one hour. Make brown gravy in the dripping-pan with the stock from the giblets, chopping the liver and gizzard, and skimming off all grease, let this boil down until I go Practical Recipes, rich and brown. Send hot apple sauce to table with the duck. A goose is cooked and trussed exactly as duck, except- ing that in no case should the feet of a goose be left on. The time for a young goose is one hour and a half; it should be frequently basted, and served very brown. If the skin is very fat and oily, some prefer to parboil the bird half an hour in salt and water; then flour it, and put it in a very hot oven, or it will not -brown; once it begins to color, the heat maybe a little slackened; serve with brown giblet sauce and apple sauce in separate tureens. ROAST CAP02^. Follow the directions for roast turkey. If wanted for a company dinner, it may be stuffed with chestnut force- meat (see recipe), and served on a bed of watercresses. CHAPTER XXVIIL GAME. As much as the French excel the English in soups and all made dishes, so do the latter excel them in roasts and game. The English rule for game is to leave the natural flavor unimpaired ; therefore they use no forcemeat, no flavored sauces, no larding, butter only is used to baste, and that liberally, and bread sauce which has little flavor of its own, but is said to bring out that of game, is served with it. Therefore in the following recipes where I have pre- scribed pork, I am following French or American taste; but it may always be replaced by butter, / think, to ad- vantage. KOAST GROUSE, PRAIRIE HEi^, OR PARTRIDGE. Clean as directed for poultry in general. If you wish to serve these birds English fashion, instead of cut- ting the head off, make a slit to take out the crop, and twist the head round and bring it under the wing; rub the breast and legs with lemon, then mix a teaspoonf ul of salt

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