Ragout of Turkey

Ingredients

• Cold Turkey
• Two small Onions
• Blade of Mace
• Half a small Parsnip
• Bunch of Parsley
• One tablespoonful of Ketchup
• Half a teaspoonful of Anchovy Sauce
• Half an ounce of Butter
• Yolk of an Egg

Method

1. 1

   Cut any remains of meat from the bones of the turkey and remove the skin.

2. 2

   Put the bones with sufficient stock to cover them into a saucepan.

3. 3

   Add the parsley, mace, chopped onion, parsnip and pepper and salt to taste.

4. 4

   Simmer for forty minutes, then strain through a wire sieve into a clean pan.

5. 5

   Lay the pieces of turkey in the stock and simmer slowly for thirty minutes.

6. 6

   Thicken the gravy with the butter, rolled in equal quantities of flour and cornflour.

7. 7

   Stir in the ketchup and sauce, remove the pan from the fire and stir in slowly the well-beaten yolk of egg.

8. 8

   Serve very hot with a dish of mashed potatoes.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 20. The excerpt below is the record exactly as published.

RAGOUT OF TURKEY Ingredients : Cold Turkey Two small Onions Blade of Mace Half a small Parsnip Bunch of Parslev N MEATS 55 One tablespoonful of Ketchup Half a teaspoonful of Anchovy Sauce Half an ounce of Butter Yolk of an Egg

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