Cold Turkey with White Sauce

Ingredients

• One-half pound of cold turkey
• two ounces of butter
• one ounce of flour
• one-half teaspoonful of white pepper
• one-half teaspoonful of salt
• one-half pint of milk
• one gill of cream
• one saltspoonful of grated nutmeg

Method

1. 1

   Bone the turkey and cut into small pieces.

2. 2

   Melt butter, mix with flour, and gradually add milk, stirring until boiling.

3. 3

   Add cream, pepper, salt, nutmeg, and turkey pieces.

4. 4

   Simmer slowly until heated through.

5. 5

   Serve hot with toast.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

one saltspoonful of grated nutmeg, two eggs. Put six tablespoonfuls of the bread crumbs into a bowl, and chopping the veal finely, mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency drop in the yolks of the two eggs, saving the whites sep- arate upon a plate. Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs then slightly, roll the balls therein, and placing the remaining bread crumbs in a paper roll them also in it. Throw them now into smoking clarified fat for four minutes, when they should be taken out and put to drain on kitchen paper, after which pile in orderly man- ner upon a hot napkin for serving. Cold ttirkey -nrith white sauce.— One-half pound of cold turkey, two ounces of butter, one ounce of flour, one-half teaspoonful of white pepper, one-half tea- spoonful of salt, one-half pint of milk, one gill of cream, one saltspoonful of grated nutmeg. The turkey must first be boned, the skin having been removed, and the fragments then cut into small even MmCED CHICKEN WITH POTATO WALL 6% pieces. Melt in a copper or porcelain-lined saucepan the butter, mix well with it the flour and add by degrees the milk, stirring all until it boils. When boiling put in the cream, pepper, salt, and nutmeg, also the pieces of turkey taking great care not to break up the meat in the pro- cess, and let all simmer together very slowly until the turkey is heated through. Serve very hot on a small platter, with sippits of toast, or fried bread. Notes.— Cold veal or chicken may also be used in this way. A copper or porcelain-lined saucepan should always be used in the preparation of white meats, as anything but a very bright vessel, is sure to cause them to discolor. Minced chicken with potato wall. — Three quarter pounds of cold chicken, two ounces of butter, one-half ounce of flour, one tablespoonful of Worcester- shire sauce, one-half gill of second stock, six drops of caramel, one pound of potatoes, one tablespoonful of cream, one egg, one- half tea spoonful of sal

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