Turkey Boned and Forced

Ingredients

• a small, well-kept, but quite sweet hen turkey
• from seven to eight pounds weight
• 3 to 4 lbs. of sausage-meat
• a pint and a half of water, or good veal broth
• a morsel of fresh butter
• a couple of ounces of lean ham
• a dozen corns of pepper
• a branch or two of parsley
• a slight dredging of flour
• a little cayenne

Method

1. 1

   Remove all bones from the turkey except those of the pinions.

2. 2

   Fill it with sausage meat, tie securely, and skewer.

3. 3

   Flour it well and roast it, basting with butter.

4. 4

   Boil the bones for gravy with water or broth, salt, celery, pepper, and parsley.

5. 5

   Brown ham in butter, add flour and cayenne, then pour in strained broth.

6. 6

   Stew until needed.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 250. The excerpt below is the record exactly as published.

TURKEY BONED AND FORCED. ( An excellent dish.') Take a small, well-kept, but quite sweet hen* turkey, of from seven to eight pounds weight, and remove, by the receipt for a fowl (page 265), all the bones except those of the pinions, without opening the bird ; draw it into shape, and fill it entirely with exceedingly fine sausage meat, beginning with the legs and wings ; plump the breast well in preparing it, and when its original form is quite restored, tie it securely at both ends, and at the extremities of the legs; pass a slight iron skewer through these and the body, and another through the wings and body; then lay a twine over the back of the turkey, and pass it under the ends of the first skewer cross it in the centre of the back, and pass it under the ends of the * As we have elseAvhere stated, all meat and fish are injured by being cooked Ln a much larger quantity of water than is absolutely required for them. CHAP. XIV. J POULTRY. 269 second 3kewer ; then carry it over the pinionc to keep them firmly in their place, and fasten it at the neck. When a cradle spit, of which the engraving below shows the form, and which opens with a joint to receive the roar.t, is not at hand, a bottle jack will be found more Cradle Spit. convenient than any other for holding the turkey ; and after the hook of this is passed through the neck, it must be further supported by a string running across the back and under the points of the skewer which confines the pinions to the hook ; for, otherwise, its weight would most probably cause it to fall. Flour it well, place it far from the fire until it is heated through, and baste it plentifully and incessantly with butter. An hour and three quarters will roast it well. Break and boil down the bones for gravy in a pint and a half of water, or good veal broth, with a little salt, a few slices of celery, a dozen corns of pepper, and a branch or two of parsley. Brown gently in a morsel of fresh butter, a couple of ounces of lean ham, add to them a slight dredging of flour, and a little cayenne

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