Scalloped Turkey

Ingredients

• dried bread crumbs
• butter
• 1½ inches deep of chopped cold turkey
• a spoonful of giblet gravy

Method

1. 1

   Into small ramekin dishes sprinkle dried bread crumbs browned in butter.

2. 2

   Over this put a layer one and one-half inches deep of chopped cold turkey moistened by a spoonful of giblet gravy.

3. 3

   Cover with browned crumbs and bake till chestnut brown.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 43. The excerpt below is the record exactly as published.

Scalloped Turkey Chicken and Ham Mold Chicken Omelet Chicken Gallosch Ramekins of Chickens Chicken and Macaroni Creamed Chicken and Sweetbreads Chicken a la Terrapin Chicken Pate Chicken Timbales Chicken Souffle Chicken Dumplings Chicken Cutlets Easter Croquettes Chicken Croquettes Salad of Dark Turkey Meat Swiss Chicken Salad Turkey Salad Hot Chicken Salad Potted Turkey Glace Chicken with Let- tuce Salad CHICKEN even at twenty cents a pound is not more extravagant than roast beef when one considers that every morsel of it can be used, even to the bleaching of the bones in a soup. The carcasses of two good chickens or one turkey will generally make a quart or two of excellent stock. This means, of course, that every bone, the giblets and every morsel of skin shall be saved. A careful house- wife gathers all these remains into a clean bowl and they stand in the refrigerator until ready to be used. Cover them with cold water, add the seasonings suit- able to chicken soup and set far back on the stove, Made Palatable 133 where it will take at least an hour to begin to simmer. In four hours it will be ready to strain. Never add salt to a soup till after it has cooked. Cool the stock as quickly as possible, but never by putting it steaming hot into the refrigerator. I have seen that plan followed in more than one household and then I have heard the cook exclaim in wonder over spoiled stock and other foods ruined. Still, the sooner stock will cool the longer it will keep. Do not break the cake of fat on top until ready to use; it excludes the air and helps to keep the soup sweet. There is no meat so suitable for rechauffes as chicken. It makes excellent croquettes and timbales. Creamed, it loses none of its delicate flavor. It is excellent in pates or on toast. It is good scalloped, deviled, curried, in fritters, or as a souffle, while in hot summer days it appeals to the appetite as a salad, in aspic jelly, in a mousse, or potted. The meat of tur- key, game, duck and goose may be treated in many instances as chicken. The flavor of a turkey salad is not as delicate as a chicken salad, still it is a dish not to be despised. The same rule ought to apply to the warming over of poultry as to other meats. Do not cook it a second time; all it requires is reheating. CHICKEN SOUP 2 chicken carcasses 2 quarts cold water 2 onions 1 cup stewed tomato 1 chopped carrot 18 artichokes 1 tablespoon butter 1 tablespoon flour Put the remains of the chicken in a soup kettle with the cold water. When this boils, add the onions IJ4 Left-Overs chopped fine, the tomato and carrot. If artichokes are in season, add eight of them pared and chopped. Cook for tnree hours. Half an hour before serving the soup, strain it through the colander, return to the pot with a dozen small artichokes and allow them to cook for twenty minutes. If artichokes cannot be obtained, let egg balls or tiny squares of toast take their place. Bind the soup with a spoonful of butter and flour cooked together, if it is not thick enough. CHICKEN PUREE i£ cups cold chicken •J cup cold rice i chicken carcass 2 quarts cold water 1 onion Sprig parsley 2 teaspoons sweet herbs I small carrot 6 peppercorns Salt and pepper \ cup cream Put the carcass and the skin of a roast chicken into cold water with the sliced onion, chopped carrot, parsley, sweet herbs and peppercorns. Allow it to simmer gently for an hour. Pound the chicken meat to a paste, put it with the rice through a potato ricer. Strain the stock through a fine sieve and add the paste of rice and chicken. Let it heat and not come to a boil, season with salt and pepper and add just before serving the cream scalding hot. TURKEY SOUP I turkey carcass 1 onion 2 bay leaves 4 sprigs parsley Made Palatable 135 . . 1 carrot 1 parsnip 8 peppercorns 6 cloves 2 quarts cold water 1 teaspoon salt Break the turkey bones into as small pieces as possible, and add all the morsels of dressing and meat not presentable enough to be served. Chop the car- rot, parsnip and onion, add with the seasonings and the water. Allow it to simmer four hours, when the stock will be reduced to a quart. Pour through a puree strainer and set away over night to cool. Take the fat off and reheat. Add to it a pint of cream, bind with two tablespoons of flour and butter and serve with croutons. SCALLOPED TURKEY Into small ramekin dishes sprinkle dried bread crumbs browned in butter. Over this put a layer one and one-half inches deep of chopped cold turkey moistened by a spoonful of giblet gravy

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