Braised Turkey

Ingredients

• Choose an old bird by preference
• some fat bacon or salt pork
• a calf's foot split and quartered
• two or three carrots split and quartered
• an onion
• some bay-leaves
• thyme
• parsley
• a cupful of good stock
• a glass of wine if liked

Method

1. 1

   Pluck and empty the turkey, saving the heart, liver, gizzard, and neck.

2. 2

   Scald these well, singe the bird, and truss as if for roasting.

3. 3

   Place fat bacon at the bottom of the daubiere, put the bird on that, and pack the giblets and vegetables around it.

4. 4

   Add stock and wine if desired, cover tightly, and cook gently for five or six hours.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 26. The excerpt below is the record exactly as published.

Choose an old bird by preference ; pluck and empty ifc, saving the heart, liver, and gizzard, also the neck; scald these well. Singe the bird, and scald the inside, then truss as if for roasting. Place some fat bacon or salt pork at the bot- THE '' DAUBIERE'' OR '' BRAISIERE:' 79 torn of tlie daublere, your bird upon that,, and pack round it tlie giblets^ a calf's foot split and quartered, two or three carrots split and quar- tered, an onion, some ba3^-leaves, tliyme, and parsley. Add peppercorns and a little salt, a cupful of good stock, and a glass of wine if liked

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