Galatine of Turkey

Ingredients

• Bone the turkey
• Make three pints of ham force-meat
• Cut a cold boiled tongue in thin slices
• three quarts of water
• four pounds of the knuckle of veal
• an onion
• two slices of turnip
• two of carrot
• twenty pepper-corns
• four cloves
• two stalks of celery
• one table-spoonful of salt

Method

1. 1

   Bone the turkey, push wings and legs inside.

2. 2

   Layer force-meat and tongue, roll and sew.

3. 3

   Boil turkey bones, calf's feet, veal, onion, turnip, carrot, pepper-corns, cloves, celery, salt, and water.

4. 4

   Simmer turkey for three hours.

5. 5

   Remove wrapping, place on cloth, weight overnight.

6. 6

   In the morning, brush with glaze and serve.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 83. The excerpt below is the record exactly as published.

G-alatine of Turkey. Bone the turkey, and push the wings and legs inside of the body. Make three pints of ham force-meat. Cut a cold boiled tongue in thin slices. Season the turkey with salt 12 178 MISS PABLO A'S NEW COOK BOOK, and pepper, and spread on a board, inside up. Spread a layer of the force-meat on this, and then a layer of tongue. Continue this until all the tongue and force-meat are used. Roll the bird into a round form, and sew up with mending cotton. Wrap tightly in a strong piece of cotton cloth, which must be either pinned or sewed to keep it in position. Put in a porcelain kettle the bones of the turkey, two calf s feet, four pounds of the knuckle of veal, an onion, two slices of turnip, two of carrot, twenty pepper-corns, four cloves, two ttalks of celery, one table-spoonful of salt and three quarts of Water

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