Turkey, Galantine

Ingredients

• Select a fat young turkey.
• Prepare a dressing of 1 lb. of sausage
• one teacupful of bread-crumbs
• two well-beaten eggs
• a tablespoonful of minced parsley
• with pepper and salt
• with pepper and salt
• one onion
• a dozen cloves
• a bunch of sweet herbs
• half a dozen peppercorns

Method

1. 1

   Dress the turkey, remove bones, and spread skin on a board.

2. 2

   Prepare dressing, spread it, roll up, sew, and wrap in cloth.

3. 3

   Simmer in a kettle with bones, onion, herbs, and water for four hours.

4. 4

   Let cool, weight it down overnight, brush with egg, dust with cracker, and brown in the oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 319. The excerpt below is the record exactly as published.

Turkey, Galantine of. — Select a fat young turkey. After dressing, take off the neck, wings, and legs ; cut the fowl in two down the back; begin at the edge and cut the meat from the bones, keeping the skin whole ; cut the fillets from the breast-bone without breaking the skin ; remove the bones from both sides of the turkey and spread the skin out on a clean meat-board. Pre- pare a dressing of I lb. of sausage, one teacupful of bread-crumbs, two well-beaten eggs, the juice of a lemon, a table-spoonful of minced parsley, with pepper and salt. Spread over the skin, roll up, draw together, and sew ; wrap in a cloth, and put fn a soup- kettle with the bones and scraps of the turkey one onion, a dozen cloves, a bunch of sweet herbs, and half a dozen peppercorns

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