Jellied Turkey

Ingredients

• With a sharp knife cut the skin down the center of the back
• Take one cow heel
• one large shank of beef
• five pounds of knuckle of veal
• two onions
• a bouquet of sweet herbs
• put all on to boil in six quarts of water
• the whites and shells of six eggs

Method

1. 1

   Cut the turkey skin and remove the bones.

2. 2

   Fill with force-meat, sew up, and roast.

3. 3

   Boil cow heel, beef shank, veal, onions, and herbs in water for seven hours.

4. 4

   Strain, cool, and remove fat.

5. 5

   Mix with turkey stock and egg whites, boil, and strain.

6. 6

   Pour over turkey in a mold and cool.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 72. The excerpt below is the record exactly as published.

JELLIED TURKEY. With a sharp knife cut the skin down the center of the back and raise the flesh carefully on either side until the legs and wings are reached, when - . POL'LTRY. 12f> extra care is necessary to remo^•e the bones without cutting the skin. Care is again required when detaching the breast bone fi-om the skin. When this is done the whole body may be easily taken out entire. Restore the turkey as nearly as possible to its original form by filling the legs, wings and body with force-meat. Sew up, truss and put on to roast. Make little stock of the bones and giblets, to be used in the jelly. TO MAKE THE JELLY. Take one cow heel, one large shank of beef, five pounds of knucKle of veal, two onions, a bouquet of sweet herbs ; put all on to boil in six quarts of water, with salt and spices. Carefully remove the scum as it rises ; let it boil seven hours ; strain and set away to cool. When cold remove the fat; turn the jelly into the stewpan, being careful to leave the sediment; add the stock from the turkey bones, also the gravy which came from the turkey while roasting ; the whites and shells of six eggs

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