Turkey a la Flamande
From Modern cookery, in all its branches, 1884
Serves 1
This recipe was given by a Flemish lady.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 251. The excerpt below is the record exactly as published.
TURKEY A LA FLAMANDE, OR, DINDE POUDrIe. Prepare as for boiling a fine well-kept lien turkey ; wipe the nside thoroughly with a dry cloth, but do not wash it ; throw in a Little salt to draw out the blood, let it remain a couple of hours or more, then drain and wipe it again ; next, rub the outside in every part with about four ounces of fine dry salt, mixed with a large tablespoonful of pounded sugar ; rub the turkey well with these, and turn it every day for four days ; then fill it entirely with equal parts of choice sausage-meat, and of the crumb of bread soaked in boiling milk or cream, and wrung dry in a cloth ; season these with the grated rind of a large lemon and nutmeg, mace, cayenne, and fine herbs, in the same proportion as for veal forcemeat (No. 1, Chapter VIII). Sew the turkey up very securely, and when trussed, roll it in a cloth, tie it closely at both ends, put it into boiling water, and boil it very gently between three and four hours. "When taken up, sprinkle it thickly with fine crumbs of bread, mixed with plenty of parsley, shred extremely small. Serve it cold, with a sauce made of the strained juice and grated rind of two lemons, a teaspoonful of made mustard, and one of pounded sugar, with as much oil as will prevent its being more than pleasantly acid
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