Turkey (Boiled)

Ingredients

• Hen turkeys are preferable for boiling
• a penny loaf of stale bread
• a good lump of butter or suet
• an egg
• a little sugar, pepper, nutmeg, salt, some sweet herbs

Method

1. 1

   Pluck and clean the turkey, fill the breast with stuffing made from soaked bread, butter, herbs, and egg.

2. 2

   Boil in water for 1.25 to 1.75 hours, serving with sauce.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 85. The excerpt below is the record exactly as published.

TURKEY (BOILED). [7 TOFFEE {COCOA-NUT), Ingredients. I Cocoa-nut. x lb. Sugar. QrsXt Afresh cocoa-nut ; boil the sugar with the milk of the cocoa-nut and a cup of water ; when nice and thick, add the grated cocoa-nut. Stir all the time, till you see it coming quite clear off from the sides, then take oif. Grease the dishes on which you pour it, mark it out with a knife in squares, and let it get cold. Very good. TURKEY {BOILED). Hen turkeys are preferable for boiling, on account of their whiteness and tenderness. They should not be dressed until they have been hung two or three days, as they will not be tender. Pluck the bird carefully, and singe with a piece of paper ; wash well, and wipe with a dry cloth ; cut off head and neck ; draw the strings, or sinews, of the thighs ; cut off the legs at the first joint, draw the legs into the body, and fill the breast with force- meat, or stuffing ; run skewers through wing and middle joint of leg quite into wing and leg on opposite side ; break the breastbone, and make the bird look as round as possible. Way of cooking. — Put the turkey into sufficient kot water to cover it, let it come to a boil, then carefully remove all scum ; if this is attended to there is no occasion to boil the bird in a floured cloth, but it should be well covered with water. Let it simmer very gently for one and a quarter to one and three-quarter hours, according to the size, and serve with either white, celery, oyster, or mush- room sauce, a little of which should be poured over the turkey. Boiled ham, bacon, tongue, or sausages should accompany this dish ; and when oyster sauce is served, the turkey is always stuffed with oyster forcemeat. A simple stuffing for Turkey. — Soak a penny loaf of stale bread in either milk or water, press well; take a good lump of butter or suet, a little sugar, pepper, nutmeg, salt, some sweet herbs, an egg

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