Turkey en Daube

Ingredients

• slices of bacon
• a turkey trussed for boiling
• a slice of ham
• a calf's foot broken into small pieces
• two onions stuck with four cloves
• three carrots
• a bouquet garni
• some melted butter
• three rounds of buttered paper

Method

1. 1

   Put slices of bacon in a braising-pan, lard the turkey, place it on the bacon, add ham, calf's foot, trimmings, onions, carrots, and bouquet garni.

2. 2

   Cover with bacon and melted butter, cover with buttered paper, and simmer for five hours.

3. 3

   Strain the gravy, boil it down, beat an egg into a saucepan, pour in the jellied gravy, whip well, bring to boil, cover with lid and hot coals for half an hour, strain again, and cover the turkey with this jelly.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 33. The excerpt below is the record exactly as published.

Turkey en Daube. Put slices of bacon in a braising-pan, lard the breast and thighs of a turkey trussed for boiling, and place the turkey on the slices of bacon ; put into the pan a slice of ham and a calf's foot broken into small pieces, with the trimmings of the turkey, two onions stuck with four cloves, three carrots, and a bouquet garni. Put slices of bacon over the turkey, put some melted butter over, and cover with three rounds of buttered paper

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