Braised Turkey

Ingredients

• a turkey
• four slices of pork

Method

1. 1

   Cover the turkey with slices of pork and tie it to keep its shape.

2. 2

   Place in a pot or braising pan.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 95. The excerpt below is the record exactly as published.

a turkey or goose, into the body. Before attempting to draw out the entrails, loosen with your finger all the tiny strings that attach them to the body, be sure that your fingers can pass between the contents of the stomach and the body in 62;6r2/ direction without ob- truction; then bend your hand or fingers round the mass and draw it forward, this will bring the whole out in a ball; by no means drag it by any particular part, or you will break the entrails or gall bladder, and the whole 184 Poultry. 185 process, in the former case, be an unclean one; in the lat- ter, the bird may be spoiled, for it is impossible to wash away the bitter of the gall if broken. Cut off the vent which will free the main.entrail. If properly managed the bird will be quite clean inside, and need only wiping with a wet cloth; if not clean, pour lukewarm water through the bird, wipe inside and out with a towel, but do not wash the outside unless necessary from acci- dental soiling. With care, a chicken may be emptied without any uncleanliness; lay the bird aside. The gall, a small dark green bladder, is attached to the liver; cut it off, leaving a bit of the liver with it to avoid breaking, throw the liver into cold water; by cut- ting the gizzard very carefully at the wide side without penetrating the inner skin, it can be peeled off, leaving the inside whole, thus avoiding the usual mess made by inexperienced hands. Scald and skin the feet (see directions, page 47); put liver, gizzard, heart, feet and neck on in a pint of water, if chicken or duck; a quart, if turkey, with a slice of onion and piece of carrot if at hand, and let them stew slowly down to half the quantity, when they will be a stiff jelly. To TEUSS AJSTD STUFF CHICKEK OR TURKEY. — For roasting, twist the pinions under the wing to the back, push up the legs till they lie flat against the side of the bird and the lower joints are even with the rump; pass a skewer through the centre of the thighs bringing it out opposite, fasten them in that position with a cord, fasten the ends of the legs close to the vent; press on the breast bone hard with the palm of the hand. If the bird is to be stuffed, loosen the skin of the breast and put the forcemeat (see recipe) where the crop was, turn the neck skin over to the back and sew it. 1 86 Practical Recipes. ROAST CHICKEK. Flour it, set it in a dripping-pan with a few slices of fat pork laid on the breast, or else put a few pieces of butter on it. If you do not use the pork, put an ounce of butter in a wooden spoon, press it to make it stick ; to baste, rub the butter side over the bird ; keep the spoon in a cool spot when not in use. Allow fifteen minutes to the pound, turn the chicken over when the one side is brown; when done take it up. If you used pork, pour off the fat and remove the pork; have the gizzard ready chopped, the liver mashed fine, and a teaspoonf ul of flour mixed with it; pour the liquor from the giblets to it, stir well, then pour the whole into the pan and boil it on the stove. Take the string and skewers from the chicken, set it in a dish, with watercress round it, pour the gravy in a tureen and serve. EOAST FOWL. If the fowl is over a year old, wrap it in two coats of soft paper after it is prepared as above; set it in the oven, allowing an hour and a half in a good oven ; when it has been in an hour, take off the paper and let it brown. This method of semi-steaming it will make it tender; make gravy and serve as in last recipe. FOWL BRAISED. Loosely fill a nice fowl with forcemeat ; put it in a stewpan with a pint of broth, two glasses of white wine, an onion stuck with two cloves, a piece of carrot to make half a cup when cut up, a blade of mace, half a teaspoon of salt, a quarter of pepper ; lay thin slices of pork over the fowl and cover the pot closely ; let it Poultry. 187 cook very gently one hour from the time it begins to boil ; take the fowl from the pot and put it in the oven to brown ; strain the grayy into a smaller saucepan and boil it down fast till it is a glaze, or looks like syrup ; glaze the fowl with this (see Glazing, p. 32) when it is brown. Have ready a can of mushrooms stewed with their liquor ten minutes in the liqaor from the giblets ; thicken this with brown thickening. If you have no broth or stock to braise the fowl, you must have made it with the giblets beforehand, and use only brown sauce to stew the mushrooms in. ROAST TURKEY. Except in point of time, follow the directions for roasting chicken. For stuffing, see directions for truss- ing and stuffing turkey. On account of the length of time it requires to be in the oven, a turkey should be covered with well-buttered paper for the first half the time. It will take three hours to cook a moderate- sized one ; it must be very frequently basted and turned about. Dish and serve as chicken, except that it should be garnished with sausages fried brown, or fried oysters. The latter is the more elegant mode, especially if it is stuffed with oysters (see Forcemeats). 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

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