Rolled Turkey
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2062. The excerpt below is the record exactly as published.
a little pepper and salt. Let them simmer gently till the gravy is strong and pleasantly flavoured ; strain and skim it, thicken with white thickening or with a little flour and butter, and add a quarter of a pint of milk or cream. Let the gravy boH afew minutes, then put in the meat, and let it simmer again until the latter is quite hot, but do not let the gravy boil after the meat is added. While the meat is simmering take the legs and gizzard already seasoned, dip them in clarified butter, and broil over a clear fire till they are lightly browned without being burnt. Put the pulled tm-key with the sauce into the centre of a hot dish, lay the legs upon it, and serve very hot. Time, an hour to make the sauce, eight or ten minutes to broQ the legs. Probable cost, 6d., exclusive of the cold turkey, if milk i-s used. Sufficient for thi'ee or four persons. Turkey Rissoles. — Take the remains of cold-dressed turkey. Cut off the meat, free it from skin and sinew, and weigh it. Mince finely, and with a poxmd of meat put a quarter of a pound of grated tongue or lean ham, and a quarter of a pound of finely-grated bread- crumbs. Add two ounces of clarified butter or two ounces of fat bacon finely minced, a boiled onion chopped small, and a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind them together with the yolk of an egg. RoU out some puff paste very thin, stamp it out in rounds, and lay a spoonful of meat on each round. Moisten the edges of the pastry, and draw them together, at the top of the meat to form a ball. Dip these in beaten egg, and fry in hot fat till they are brightly bro-wTied. Drain on a sieve before the fire for a few minutes to free them from fat, and serve piled on a neatly-folded napkin. Time, five or six minutes to fry the rissoles. Probable cost. Is., exclusive of the cold turkey. Sufficient for five or six persons. Turkey, Roast. — There are several me- thods of preparing a turkey for roasting. The bird may be simply trussed like a fowl, and roasted without being stuffed at all, and will be found excellent, the pure flavour of the bird being then presented Tinmixed with any taste that does not belong to it. When dressed in this way it should be served on a dish garnished with watercresses, and no other sauce than its o^vn gravy should accompany it. The usual way of serving roast tm-key, however, is to stuff it either with veal forcemeat, chestnuts, or sausage-meat, and to send it to table accom- panied by a string of sausages, bread sauce, and brown gTavy, or chestnut sauce. Force- meat flavoured with oysters or mushrooms, and the accompanying sauces are more suitable for boiled than roast tm-key. Pluck, draw, singe, and truss the tm-key. Tie a buttered paper over the breast, and hang the bird before a clear fire. Baste frequently whilst it is being roasted. Unless this point is attended to the meat will be dry and tasteless. A quarter of an hour before the bii-d is taken down, remove the jmper, dredge a little flour over the breast, and baste it well with cold butter. This wiU make the froth stronger than if hot dripping is used. Let it bro-svi. brightly. Gamisk -with lemon and sausages, or forcemeat balls. Serve very hot. Time for a small turkey, an hour and a quarter to an hour and a half; for a moderate-sized turkey weighing ten pounds, about two hours ; twelve to foixrteen pounds, about two hours and a half. Probable cost, moderate-sized tmkey, 8s. to 14s., exeepting at Chi-istmas. Turkey, Roast (another way).— Take a well-kept but perfectly sweet young hen tm-key. Pluck, di-aw, and singe it carefully, TUB ( 1011 ) TUB ■wipe the outside with, a damp cloth, wash the inside, and dry it well. Fill with onion forcemeat, truss securely for roasting, and put it down to a clear fire. Baste liberally, and when it is done enough dish it, and pour over it some tomato or truffle sauce. Serve very hot. The onion stuffing may be made as fol- lows : — Skin half a dozen largo onions, throw them into boiling water, and boil them for a quarter of an hour. Drain and mince them, and put them into a stewpan with a quarter of a pound of fresh butter, thi-ee moderate-sized truffles thinly sliced, the crumb of two stale rolls which have been soaked in milk and afterwards squeezed till dry, a table-spoonful of shred parsley, the yolks of three eggs, and a little pepper, salt, and powdered mace. Beat these ingredients thoroughly over a gentle fire until they form a smooth compact mass, and the forcemeat ■will be ready for use. Time to roast small turkey, an horn- and a half ; large turkey, two hours and a half. Probable cost, 8s. to 14s., but more expensive at Christmas. Sufficient, a moderate-sized turkey for six or seven persons. Turkey, Rolled. — Cut a young tiu-key dovra the middle into two parts, remove the bones without injui-ing the skin, lay the pieces flat on the table — skin downwards — and spread over each a layer of good veal forcemeat three- quarters of an inch thick. Roll them up like a .sausage, cover ■with thin slices of fat bacon, and tie this on with twine. Lay the rolls in a stewpan, cover with stock, and put with them a bunch of parsley, a sprig of thyme, two carrots, two onions in which two cloves have been stuck, a parsnip, half a small blade of mace, and a little pepper and salt. Let them simmer gently until they are done enough, and skim the liquor carefully. \Vhen the bird is half- cooked a glassful of wine may be added to the liquor. Rolled turkey
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Cook this with the app: pantry check, scaling, and the assistant.