Cold Turkey with White Sauce

Ingredients

• One half pound of cold turkey
• two ounces of butter
• one ounce of flour
• one half tea-spoonful of white pepper
• one half tea-spoonful of salt
• one half pint of milk
• one gill of cream
• one salt-spoonful 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, simmer slowly until heated through.

4. 4

   Serve hot with toast or fried bread.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 53. The excerpt below is the record exactly as published.

— One half pound of cold pork, four leaves of sage, and one half salt-spoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter, one egg, one and one-half gill of cold water, one tea-spoonful of baking-powder, one tea-spoonful of salt. 72 MEATS. The pork must be chopped very finely, also the sage leaves, which are to be well mixed with the meat. Season this with the pepper, half of the salt, and the cayenne. Put now the flour upon a mixing-board, and rub into it the butter, add to it the baking-powder and remaining salt; and making a little well in the centre of this mixture, drop into it the yolk of the egg, pour over it the water, knead all lightly together, and roll the dough so formed out to the thickness of a quarter of an inch. Cut this paste into pieces four inches long and three wide, beat the white of the egg slightly, and brush the edges of the paste with it. Put now into each of these pieces a portion of the chopped pork, gather together the edges of the crust around it and pinch them firmly together. Brush each one over with a little of the egg, place them into a lightly-floured baking-tin, and put them to bake in a hot oven for hah0 an hour. Veal Balls.— One half pound of cold veal, eight table- spoonfuls of bread crumbs, two table-spoonfuls of chopped parsley, one tea-spoonful of mixed dried herbs, one half salt- spoonful of pepper, one tea-spoonful of salt, one salt-spoon- ful of grated nutmeg, two eggs. Put six table-spoonfuls 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 separate 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 min- utes, when they should be taken out and put to drain on kitchen-paper, after which pile in orderly manner upon a hot napkin for serving. Cold Turkey with White Sauce.— One half pound of MINCED CHICKEN WITH POTATO WALL. 73 cold turkey, two ounces of butter, one ounce of flour, one half tea-spoonful of white pepper, one half tea-spoonful of salt, one half pint of milk, one gill of cream, one salt- spoonful of grated nutmeg

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