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 turkey, cut into pieces.

2. 2

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

3. 3

   Stir in cream, pepper, salt, nutmeg, and turkey.

4. 4

   Simmer until heated through.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 27. The excerpt below is the record exactly as published.

one-half teaspoonful of salt, one Spanish onion. Before chopping the meat, trim away and remove all the skin and grizzle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking care that they do not become too fine or a mashed paste» and mix them together with the meat in the chopping bowl. Chop the onion then finely and brown it, to a pale brown in the butter. When brown, add to it the stock, and, when this is hot, the chopped corned-beef and pota- toes, season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked up in a hot vegetable dish with a piece of butter let into a hole made by the print of a spoon bowl in the top. Notes. — Cold roast beef may also be used in this way, and pieces of cold beef steak as well, and a delicious, juicy hash can be made after this method for those who enjoy rare meats by substituting raw steak, minced for the cold cooked meats. Potatoes are best for this use that are a little underdone as when hard they mince without mashing and so retain their character. Oomish Pasties, — Three-quarters of a pound of cold beefsteak, one-half pound of raw potatoes, one Span- ish onion, one teaspoonful of pepper, one teaspoonful of salt, one pound of flour, four ounces of beef suet, one tea- spoonful of baking-powder, one-half pint of cold water* 6o ^^^ TS. Cover the potatoes, in a saucepan, with cold water and bring the water to the boiling point, and when this is • reached take out the potatoes and cut them into small, square pieces. Put the pieces upon a plate and shred over them the onion, add to these the steak, which must also be cut into small square pieces, and sprinkle over all, the pepper and nearly all of the salt. Toss these all now together with a fork, then place the suet upon a board and chop it very finely, mix well with it the flour, baking-powder and the remainder of the salt, and make these into a light dough with the cold water. Cut the dough then into six or eight pieces, roll each piece out round and to a quarter of an inch thickness, brush the edges of the rounds with a little cold water, and put into each an equal part of the meat mixture. Gather up the edges of the crust and pinch them firmly together, brush each over with a little egg or milk, and bake them in a quick oven three-quarters of an hour. Shepherd's Pie. — One pound of cold roast beef, one Spanish onion, one and one-half ounces of butter, one- half ounce of flour, one pound of mashed potatoes, one tablespoonful of catsup, one-half gill of cold water, one teaspoonful of pepper, one teaspoonf ul of salt. Mince the meat very finely, and melt then in a sauce- pan half an ounce of the butter, throw into it the minced meat and brown it well, keeping the meat moving all of the time to prevent its lumping. While this is doing sprinkle the flour in by degrees both to help the browning and to thicken the composition. Add then the pepper, salt and water, and stir all until boiling when the onion must be sliced and put in. Draw the saucepan now to one side of the fire, in order that it may keep hot without SAUSAGE ROLLS. 6l cooking, and taking another saucepan, melt in it the re- mainder of the butter, add to it the gill of milk and when this boils throw into it the mashed potatoes, and stir all together until the potatoes are very hot. Place then into a vegetable dish a layer of the pota- toes, add the catsup to the minced meat and cover the potatoes with a layer of it, and so alternating the meat and potatoes, fill all into the dish leaving a last layer of potato at the top. When this is done dip a knife into milk and smooth this top covering with the blade of it, and place it in a moderate oven for half an hour to bake, watching that the potatoes at the top brown handsomely. NoTK.-^Veal, mutton or cold beefsteak, may be used for this pie as well as the roast-beef, Sausage Rolls. — One-half pound of cold pork, four leaves of sage, and one-half teaspoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter^ one egg, one and one-half gills of cold water, one teaspoonful of baking-powder, one teaspoonful of salt. 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 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 egg slightly, and brush the edges of the paste with it. Put now into each of these pieces a portion of the 6Z MEATS. 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 half an hour, Veal Balls. — One-half a pound of cold veal, eight tablespoonfuls of bread crumbs, two tablespoonfuls of chopped parsley, one teaspoonful of mixed dried herbs, one-half teaspoonful of pepper, one teaspoonful of salt, 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 turkey ixrith -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

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