Braised Turkey

Ingredients

• One-quarter pound of salt pork, sliced
• One-quarter pint of chopped celery
• One-quarter pint of chopped carrot
• One-quarter pint of chopped onion
• One-quarter pint of chopped turnip

Method

1. 1

   Make a stuffing as for roast turkey, stuff the body and breast, and truss.

2. 2

   Spread thin slices of salt pork over the breast and legs, and cover the turkey with a strong sheet of buttered paper, fastening the paper on by passing a string around the body.

3. 3

   Spread in a braising-pan large enough to hold the turkey the mixture of salt pork, celery, carrot, onion, and turnip.

4. 4

   Lay the turkey on this mixture, cover the pan tightly, and place in a moderate oven.

5. 5

   At the end of thirty minutes, add a quart of water or stock, and baste the turkey every fifteen minutes with the gravy this will make.

6. 6

   Allow twenty-five minutes to the pound.

7. 7

   During the last half-hour, take the cover from the pan, remove the paper and pork from the turkey, and permit the meat to brown slightly.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 90. The excerpt below is the record exactly as published.

BRAISED TURKEY. This is a very satisfactory way of cooking an old turkey that is unfit for roasting or boiling. Make a stuffing as for roast turkey, stuiif the body and breast, and truss. Spread thin slices of salt pork over the breast and legs, and cover the turkey with a strong sheet of buttered paper, fastening the paper on by passing a string around the body. Spread in a braising-pan large enough to hold the turkey the following : One-quarter pound of salt pork, sliced. One-quarter pint of chopped celery. One-quarter pint of chopped carrot. One-quarter pint of chopped onion. One-quarter pint of chopped turnip

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