Turkey, Boiled

Ingredients

• a plump hen turkey
• a tea-spoonful of salt
• a carrot
• an onion
• four cloves
• a dozen peppercorns
• a few sticks of celery
• a bunch of parsley

Method

1. 1

   Prepare the turkey by plucking, singeing, and drawing it.

2. 2

   Fill with veal or oyster forcemeat, truss for boiling, and bind securely.

3. 3

   Dredge with flour, place in a pan with warm water to cover, add salt, carrot, onion, cloves, peppercorns, celery, and parsley.

4. 4

   Bring to boil, skim, and simmer gently until tender.

5. 5

   Serve hot with melted butter or white sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2051. The excerpt below is the record exactly as published.

Turkey, Boiled. — There is an old i3ro- vcrb which says that turkey boiled is turkey spoiled, but in this couplet there is more rhyme than reason, as a boiled turkey forms a dainty dish most acceptable to persons vdth delicate stomachs, who fear the richness cf the roasted bird, and also presents an agreeable change to those who during the Christmas festivities are tired of having roasted turkey constantly set before them. A boUed turkey is prepared aa foUows : — Take a plump hen turkey which has hung for five or six days (weather permitting), pluck, singe, and draw it, fill it with veal or oyster forcemeat, or with chestnuts, truss it for boiling, and remember to draw the legs into the body, and bind it securely with tape. Dredge flour over it, put it into an oval pan with warm water just sufficient to cover it, and put with it a tea-spoonful of salt, a carrot, an onion stuck with four cloves, a dozen j^epper- corns, a few sticks of celery

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