Roast Turkey A La PIl^ontaine

Ingredients

• a nice young turkey
• one pound of either veal or sausage-meat
• two pounds of well-roasted and peeled chesnuts
• half a pint of broth
• season well with salt, pepper, nutmeg, and allspice
• a thin slice of fat bacon
• a well-buttered sheet of paper

Method

1. 1

   Prepare and stuff the turkey.

2. 2

   Sew up the paunch, truss, dip in boiling water, dry, and butter.

3. 3

   Wrap in paper and roast for about two hours, basting often.

4. 4

   Remove paper and string, dish up, and serve with good gravy.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 141. The excerpt below is the record exactly as published.

ROAST TURKEY A LA PIl^ONTAISE. Draw and singe a nice young turkey as described for turkey k Tltalienne; prepare one pound of either veal or sausage-meat, put it in a large basin with two pounds of well-roasted and peeled chesnuts ; moisten with half a pint of broth ; season well with salt, pepper, nutmeg, and allspice; mix well together, and stufip the turkey with it. Sew up the paunch, truss the bird for raasting ; dip it in boiling water for two or three minutes ; wipe it dry ; lay a thin slice of fat bacon over the breast ; wrap up the bird in a well-buttered sheet of paper

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