Truffled Turkey

Ingredients

• a pound and a half of truffles
• a slice of fat bacon
• a piece of buttered paper

Method

1. 1

   Stuff the turkey with truffles, roast with bacon on the breast, and baste liberally.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2067. The excerpt below is the record exactly as published.

truffled turkey is easily dressed, as it simply requires to be roasted, plentifully basted, and served with its own gravy only, for though bread sauce and onion sauce are occasionally served with it, properly speaking no rival flavoiu- ought to approach the truiiie. Fine fresh truffles are, however, so expensive, that mushi-ooms or chestnuts are often substituted for them, pounded with bacon in exactly the same way, and a turkey thus prepared will prove to most people quite as acceptable as rf really truffled. When it is preferred, however, that the turkey should be stuffed with truffles at home, procure a young, plump, freshly-killed hen turkey. Take a pound and a haK of truffles for a moderate-sized bird, and two pounds for a large one. SmeU them, and reject any that are mouldy. Wash them carefully, and scrub with a soft brush till not a particle of earth or grit remains upon them. Cut about a pound of the truffles into balls an inch and a half in diameter. Poimd the rest with the trimmings to a smooth paste, adding an equal weight of fat bacon. The bacon should be rasped and pounded separately, then mixed with the pounded truffles, and the forcemeat seasoned with salt and pepper only. When the force- meat is quite smooth mix the whole truffles with it, and put the preparation into the body of the turkey. Let it hang for five or six days after it is stuffed, and when it is to be roasted, lay a slice of fat bacon upon the breast, and a piece of buttered paper

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