Roast Turkey
From German cookery for the English kitchen, 1906
For 8 persons. Time of preparation: 3.5 hours.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 37. The excerpt below is the record exactly as published.
Roast Turkey.) For 8 Persons. Time of Preparation : 3 J hours. One turkey. | f lb. butter. (For the stuffing,) 1 oz. breadcrumbs. 4 oz* butter. 2 eggs. 2 oz. pork fat. 4^ oz. boiled lean pork. 2 boiled pigs' kidneys. 5 oz. cold roast veal. The turkey liver. 2 oz. bacon. I teaspoonful chopped onions. I oz. fresh truffles. {or \ oz. dried truffles.) Some chopped parsley. A pinch of pepper and salt. Pass the pork fat, lean boiled pork and roast veal twice through the mincing machine. Boil the kidneys, cut them into dice, mix the fat, pork, veal and kidneys with the breadcrumbs, eggs, finely-chopped truffles, onions, salt and pepper to form a stuffing. Fill the crop of the turkey with this and then sew it together Rub the turkey inside with salt, chopped parsley and lemon juice, and rub salt over the outside of the turkey also. Place then in a deep baking tin with a pint of boiling water. For 15 to 20 minutes, let the turkey stew in the water alone. Then add | lb. browned butter and roast, basting well, till done. Trathalm-Frikassee und Sa.gont. (Turkey Fricassee and Ragout.) 1 These are prepared in the same manner as Chicken Fricassee and Ragout. Gansebraten. (Roast Goose.) Rub the goose over, inside and out, with salt. Place in it several stalks of marjoram and fill with little apples, then sewing together. The apples should be cored, but Game and Poultry. 79 not peeled. For only apples may be substituted a mixture of i lb. apples, peeled and cut up, \ lb. sultanas, and a tablespoonful each of sugar and bread- crumbs ; or a mixture of i lb. apples, peeled and cut up, and I lb. chestnuts, boiled and peeled. Place the goose breast downwards, in the deep baking- pan, pour over it a pint of boiling water, place an onion m the tin, and put into a mediumly hot oven. Let it remain so for half an hour, then turn it Prick the skin round the wings and legs frequently, to let the fat run out. Baste well and add more water whenever it has boiled away in cooking and the goose is roasting too quickly. The roasting should occupy from 2 to 2J hours, and the goose should be then of a bright brown colour. At the very last, a few spoonsful of cold water should be poured over the goose, which should then be allowed to continue roasting for a few minutes, that the skin may become crisp. Remove the fat from the gravy, which may be thickened with a little flour or grated FfefFerkuchen. Oanseklein. (Goose Giblets.) Head, neck, gizzard, heart, feet, and the greater part of the wings. \ teaspoonful chopped parsley. Peppercorns. Carrots and turnips. I quart water. 3 oz. flour. 2 oz. butter. Clean the giblets, etc., well, cut the wings and neck into small pieces, scald the feet and skin them. Put on in boiling water with carrots and turnips and a little celery and peppercorns and stew until done. Then take out the giblets and strain off the broth. Prepare a white ** Grundsauce " (see recipe, page 55) with the butter, flour, and the broth, which should have boiled down to about i^ pint. Flavour with finely- chopped parsley and pour over the giblets. Little meat balls, or Semmel- or Kartoffelklosse {see recipes, page 22) boiled in the sauce, are an improvement to this dish. 8o Wild und GeflUgeL auf polnisohe Art. (Goose Giblets, Polish Fashion.) Stew the giblets as directed in previous recipe. With the broth prepare, however, a brown **Grundsauce " {see recipe, page 55) and boil up in it yi lb. apples, sliced, flavouring with a little marjoram, sugar and vinegar, and serving with little meat balls of pork (made with i lb. pork, i ^g^ and \ oz. breadcrumbs) or fried sausages. G&nse-Weisssaner. (Goose in Aspic) 1 goose, weighing about 9 or 10 lbs. 4 pigs' trotters. 4 large onions. 2 slices lemon. Tarragon vinegar. 2 large parsley roots. Some celery. Marjoram. One small piece of ginger. Peppercorns. 7 pints water. Salt. Cut the goose up into small pieces. Clean the trotters well and chop them quite small. Put them on ta boil in 3^ pints water, skim well, and boil briskly for half an hour. Then add the pieces of goose and the remaining 3^^ pints water, and when it has again been well skimmed, add the onion, celery, parsley, marjoram, peppercorns, salt and vinegar. Boil till all is tender. Then take out the pieces of goose and arrange on a deep dish. Strain off the broth (reduced to about 2 quarts), remove any fat, add more vinegar and salt if necessary clear with white of ^^^ and pounded eggshells, strain through a cloth and pour over the meat. Should gelatine be used instead of pigs' trotters, reckon \ oz. to each quart of broth. Gebratene Gans aaf meoklenbnr^sohe Art. (Roast Goose in Mecklenburg Manner.) Draw and clean the goose in the usual way and stuff it with the following mixture : Peel and core 8 apples and cut them into quarters. Mix with them 14 oz.. \ Game and Poultry. 8i sultanas and currants and add a little cinnamon. Mix with 3 handfuls of fine breadcrumbs and 2 beaten-up eggs. Stuff the goose with this and put it in a baking-pan with ^ pint water. Spread butter over it and bake 2 hours, basting frequently. While the goose is cooking, shred a medium-sized red cabbage and put it on to simmer in a little stock. When nearly soft, add 6 small sausages, slightly fried in goose fat, and when the cabbage is quite soft, stir in 3 table- spoonsful vinegar. When the goose has been roasted a nice brown, serve it with the red cabbage and sausages. Add a little broth to the gravy, boil it up and strain it. Gesohmorte Ente. (Braised Duck.) Brown 2 oz. butter in a deep baking-pan. Place in it the duck, prepared as in the recipe for goose, and baste well. Then add a pint of stock (or water with half a teaspoonful of Liebig's Meat Extract dissolved in it) and some soup herbs, such as carrots, turnips, and a little celery and parsley root, and braise the duck in this, turning frequently, and adding water whenever the gravy seems much reduced in quantity. When the duck is done, take out, and cut up. Thicken the gravy with a very little flour and pour over the duck, which may be served with various vege- tables arranged in little heaps around it. Gesohmorte Ente mit Haronen. (Braised Duck with Chestnuts.) Braise the duck as in previous recipe. When cooked, add I gill red wine, a little lemon peel and i lb. stewed chestnuts. When the duck has stewed in this for 5 minutes, take it out and cut it up. Arrange the pieces in the centre of the dish, the chest- nuts in a border around it, outside them baked apples and little roasted potatoes, and pour over the sauce* o 82 Wild und Geflugel. Ente-Potrafka. (Polish Duck Ragout.) For 6 Persons. Time of Preparatian : 4 hours. 1 duck. \ pint sour cream. 2 oz. dried Steinpilze. 3 oz. onions. \ lb. minced pork. i oz. flour. 1 egg. Peppercorns. 2 oz. butter. i teaspoonful Liebig's Meat \ oz. breadcrumbs. Extract. Salt. Rub the duck well with salt (inside and out), place a few stalks of marjoram inside it and roast it a nice brown. Cut the giblets up into small pieces and boil with onions, salt and i quart water, till the broth is boiled down to about | pint. Then strain off. Wash the Steinpilze and boil for 10 minutes in the broth with a little Meat Extract ; then chop finely. Mince the pork and liver finely and mix with i ^ggj ^ oz. breadcrumbs and a teaspoonful of chopped Stein- pilze. Make up into small sausage-shaped rolls, half an inch thick and an inch long, and fry them for 3 minutes in 2 oz. butter
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