Fricasseed Turkey Giblets

Ingredients

• one set of turkey giblets
• two ounces of butter
• a small bunch of parsley
• a sprig of thyme
• an onion stuck with two cloves
• a little pepper
• a little salt
• a pint of stock
• a teaspoonful of brown thickening

Method

1. 1

   Clean and prepare the giblets.

2. 2

   Fry in butter with herbs until browned.

3. 3

   Add stock and simmer.

4. 4

   Thicken the gravy and return giblets to the pan to simmer for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2056. The excerpt below is the record exactly as published.

a little pepper, salt, and caji^enne. Bind the mixture together with the unbeaten yolks of three eggs. Turkey, G-alantine of. — This dish, though rather troublesome to prepare, is an excellent one for a supper or collation. Pluck, draw, and singe a plump hen turkej^ ; cut it in two down the breast, cut off the wings and neck, and bone it carefully without injuring the skin, first removing the back-bone. Re- move some of the flesh from the inside of the turkey and from the legs, especially all the sinews. Lay the turkey flat on the table, skin downwards, and truss the legs inside. Spread on it a layer of veal forcemeat an inch deep, then put a layer of the meat cut from the tiu'key, and on this some strips of cooked lean ham and fat bacon, lean veal, boiled tongue, with three or four sliced trufiies, if obtainable. The meat and the trufiies must be laid on in such a way that the colours will contrast. Put another layer of forcemeat on the top, and season the whole with pepper and salt. Turn the skin over, roll the turkej'' in the form of a large sausage, and sew it up securely that the contents may not escape. Lay thin slices of fat bacon round it, and tie it in a cloth. Put it into a stewpan, cover with nicely-seasoned stock, and let it simmer gently for four hours. Two or three onions stuck with cloves, a bay- leaf, three sliced carrots, a bunch of parsley, and a sprig of thjTne may be stewed in the stock with the turkey. Put the bones of the turkey into a separate stewpan with a few spoonfuls of stock, and let them simmer gently for an hour. Strain the liquor, stir a wine-glassfxil of white vdne into it, and pour this broth into the pan containing the tin-key. When the galantine is sufficiently dressed, lift it from the fire, and let it remain in the liquor for an hour. Tie it in a fresh cloth, and lay it on a dish ; put a weight upon it so that it may be pressed and still retain its shape, and let it remain until cold. Remove the cloth, clear it from fat, and brush two coats of glaze over it. Ornament with aspic jelly, beetroot, and eggs cut into various shapes, or with truffles, &c., stuck into it with silver skewers. Time, foui' hours to simmer the galantine. Sufficient for a large supper-dish. Turkey Giblets, Fricasseed.— Take one set of turkey giblets ; these comprehend the wings, the feet, the gizzard, the liver, the head, and the neck. Clean them all carefully, skin and trim the feet, skin the gizzard and divide it into quarters, cut the neck into four pieces, and the wings and legs each into two pieces ; skin, split, and clean the head, and slice the liver. Dissolve two ounces of butter in a stewpan, and put in the giblets, with the exception of the liver, together with a small bunch of parsley, a sprig of thjTne, another of basil, an onion stuck with two cloves, and a httle pepper and salt. Fry these ingredients gently till they are lightly browned. Pour over them a pint of stock, and let them simmer gently until done enough. Lift them out, skim and strain the gra^-^', and thicken it with a TUR ( 1008 ) TUR tea-spoonful of brown thickening

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