Forcemeat for Boned Turkey and Chicken

Ingredients

• 2 hens, boiled tender
• 6 ounces fat salt pork — a cup
• 6 ounces butter — a cup
• 6 ounces white bread crumbs — 2 cups
• 2 raw eggs
• 8 hard boiled eggs
• 1 cup broth or water
• 1 lemon
• Nutmeg or thyme
• Salt and pepper

Method

1. 1

   Cut the dark meat of the fowls in small dice and keep separate.

2. 2

   Chop the white meat fine and pound to a paste.

3. 3

   Mix in the minced fat pork, seasonings, and bread crumbs.

4. 4

   Soften the butter and stir in.

5. 5

   Mix the raw eggs with broth and lemon juice, then moisten the forcemeat.

6. 6

   Fill the boned turkey with this mixture.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 254. The excerpt below is the record exactly as published.

Lemon Pid Meringued. Rule : One lemon and two eggs to each pie. 1 cup sugar. 2 cups water or milk. 2 lemons or 3 if small. 853— Galantin: en Ballev q A galantine (not gelatine as it often mistakenly appears in printed bills) is a boned fowl or bird of any sort ; it is en bellevue when it is encased in jelly and ornamented. Galantines are maae the same of either chickens or turkeys, ac- cording to the following directions. Singe and pick over a young turkey or pullet, and without otherwise opening it, cut the skin along the whole length of the back and with the point of a sharp knife go on cuttin:_j the meat from the bone on both sides until the hip joints and wings are reached. Chop through these with the heavy end of a carving knife and con- tinue cutting close to the breast bone un- til the frame is entirely removed without the skin being cut through. After that, bone the legs and wings half way and chop off the rest. The meat of the legs and wings is to be tucked into the body, which, when done up, will be a smooth cushion shape. Then wash the turkey in cold water ar i dry it on a cloth. Spread it out with twe skin side down on the table and cover with the forcemeat ; draw the two sides together, sew with twine, put it into a pudding cloth previously buttered and tie and pin it securely Boil the turkey in salted broth or water containing the bones and any other trimmings left from the forcemeat besides, for from two to three hours, according to size. When the boned and stuffed turkey or chicRen has been sufficiently boiled, press til COOKING JFOR PROFIT, It, still in the cloth, into a pan or mold, and there let it remain with a weight on top until cold. Into whatever shape it may be, there should be another vessel a size larger precisely like it, and the boned turkey or chicken, being taken out of the first mold, and the cloth taken off and the surface wiped clean with a napkin dipped in hot water, is then lo be placed in the larger one; the space is then filled up with aspic jelly, poured in nearly cold, and when set, the mold being dipped a few moments in warm water, the galan- tine can be turned out onto its dish and decorated. The way to get a coating of jelly all over the galantine is to stamp_ out star shapes from thick slices of white turnip or other material and lay th«m on the bottom of the larger mould. They hold up the galantine from the bottom for the jelly to run under, and show up as orna- ments. Decorate with blocks of colored jelly set around and upon it, and with orna- mental silver skewers, with lemons cut like baskets, and with flowers. Two fair-sized turkeys, prepared as above, either stuffed with forcemeat or with the meat of another turkey or chick- en, will slice into fifty plates. 854— Stuffing for Galantines. Where boned turkey and chicken is served so frequently for- lunch that it is no rarity, the easiest ana quickest way of stuffing may perhaps be as good as the best; a boned tutkey then becomes a fraud, if considered as turkey while it may be very good if regarded as sausage, for the most available material is a com- mon sausage meat to fill up the space formerly occupied by the frame of the fowl. Next to that and perhaps the oft- enest used is a mixture of selected lean veal and fat salt pork minced into a sort of veal sausage, well seasoned and servea up m the turkey. That can be made by any person without special di- rections. Another and better way is to bone two turkeys or a turkey and chicken and put the two in one, being careful to have the inside chicken or small turkey quite young and tender. Season well witnout cutting or mincmg, lay one on the other, place a few strips of fat pork about z.% thick as a pencil, lengthwise, and half a dozen hard-boiled yolks, gather up and sew in shape. When cooked, pressed and sliced this will be all turkey or chick- en and better liked than the sausage busi- ness. For something more elaborate for a little party supper or lunch the following may be relied upon to make a nice dish, worth ornamenting. 855— Forcemeat for Boned Turkey and Ci^icken The quantity of this receipt is sufficient for one medium-sized turkey that will slice into twenty-five individual dishes. For a large chicken the amounts may be one-half. This makes about four pounds of choice meat, in addition to the turkey. 2 hens, boiled tender. 6 ounces fat salt pork — a cup. 6 ounces butter — a cup. 6 ounces white bread crumbs — 2 cups. 2 raw eggs. 8 hard boiled eggs. I cup broth or water. I lemon. Nutmeg or thyme. Salt and pepper

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