Jellied Turkey

Ingredients

• 1 lb. cold turkey meat
• 1 qrt. turkey stock
• 2 whites of eggs
• 1 gill French vinegar
• 2 oz. gelatine
• Seasoning
• A few pistachio nuts

Method

1. 1

   Remove all flesh from the bones of the turkey and mince it finely.

2. 2

   Break up the bones and simmer with cold water and flavoring vegetables for at least 1 hour.

3. 3

   Strain and reduce to 1 quart.

4. 4

   Add gelatine, vinegar, and beaten egg whites to the stock, whisk until boiling, then strain.

5. 5

   Combine two-thirds of the stock with minced turkey and simmer for a few minutes.

6. 6

   Pour into a wet mould and set aside until cold.

7. 7

   Serve with chopped reserved jelly and salad.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 465. The excerpt below is the record exactly as published.

Jellied Turkey 1 lb. cold turkey meat. 1 qrt. turkey stock. 2 whites of eggs. 1 gill French vinegar. 2 oz. gelatine. Seasoning A few pistachio nuts

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