Braised Turkey

Ingredients

• a young turkey
• thin slices of unsmoked fat bacon
• a calf's foot cut in two
• two sheep's trotters
• four onions stuck with three cloves
• three carrots
• a parsnip
• two bay-leaves
• a bunch of parsley
• a sprig of thyme
• a little salt and pepper
• half a clove of garlic, if liked
• one or two glassfuls of wine
• a glassful of brandy
• good stock

Method

1. 1

   Pluck and singe the turkey, cut off the neck and legs, and empty it.

2. 2

   Cover the bird with bacon, tie it, and place it in a braising-pan with bacon slices, giblets, calf's foot, onions, carrots, parsnip, bay leaves, parsley, thyme, salt, pepper, and garlic.

3. 3

   Add wine and brandy if desired.

4. 4

   Cover with stock and simmer gently for 4-6 hours.

5. 5

   Serve hot or cold with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2052. The excerpt below is the record exactly as published.

thin slices of unsmoked fat bacon, and tie it round with twine to keep it in shape. Put three or four slices of bacon into a braising-pan, lay the turkey on these, and put in with it the giblets and trimmings of the turkey, and a calf's foot cut in two, or two sheep's trotters, together with four onions stuck ^vith three cloves, three carrots, a parsnip, two bay-leaves, a bunch of parsley, a sprig of thyme, a little salt and pepper, and half a clove of garlic, if liked. Some cooks add one or two glassfuls of wine and a glassful of brandy, but these are unnecessary. Lay two or three slices of bacon over the tur- key, and almost cover it with good stock. Put the lid on the stewpan, and simmer its contents very gently from four to six hours, according to the size of the bird. If an ordinary stewpan is used instead of a proper braising-pan, which vnW. hold embers in the lid, turn the turkey over when it is half done. Braised turkey may be served either hot or cold. If it is to be eaten hot, lay it upon the dish, surround it with the best of vegetables stewed in it, or with a chipolata garnish prejjared separately, and jjour over it a small portion of the gravy freed from fat, and thickened with brown thickening. If it is to be served cold, let it remain in the gravj- in which it was stewed for half an hour after taking it from the fire. Strain the liquor, and boil till it is reduced to two-thirds its oiiginal quantity, so that it will form a jelly when cold. Strain this, and free it entirely from fat. If necessary, clear it with white of egg, according to the directions given for clarifying jellj'. Brush two coats of this jelly over the turkey, then let the rest get cold and stiff ; cut it into dice, stars, strips, or other devices, and use it for garnishing the dish. Time to braise the turkey, four to six hours. Probable cost, uncer- tain. Sufficient for a good-sized dish. Turkey, Carving of.— The breast of a tm-key is so large, that slices taken neatly from it and from the wings generally suffice for all TURKEY, ROAST, TO CARVE. the company. They should be taken from each side alternately, beginning close to the wings, and a little forcemeat and a small portion of hver should be served to each guest. AVhen it is necessary for the legs to be used, they should be separated from the body with a sharp knife and cut in slices, but it should be remembered that they, with the gizzard, will make an ex- cellent devil. Turkey, Choosing of.— A hen turkey is the best, and it should be young and plump. If young, the legs will be black and smooth. If fresh, the eyes will be bright and the feet supple. The length of the spur will show whether or not a cock turkey is young. Tur- keys are in season from September to Februarj-, and are at their best at Christmas. They should be hung at least a week in suitable weather, but i if there is any fear that they are frozen, they TUB ( 1006 ) TUH should be kept in a wai-m kitchen for some hours before being di-essed. It is generally under- stood that a moderate-sized turkey is more likely to be tender than a very large one. Turkey, Cold, to Pry.— Di^ide the re- mains of a cold turkey into neat joints con- venient for serving. Dip these into beaten egg, and afterwards into seasoned bread-crumbs, and fry them in hot fat till thoy are lightly browned. Arrange them neatlj^ on a dish, and pour over them a little good gravy made as follows : — Put the bones and ti-immings into a saucepan with as much stock or water as will cover them, a bunch of parsley

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