Turkey Galatine

Ingredients

• for a turkey weighing seven pounds
• the meat of one chicken weighing four pounds
• one pound of lean veal
• half a pound of lean salt pork
• small cup cracker crumbs
• two eggs
• one cup broth
• two and a half tablespoons salt
• half teaspoon pepper
• one teaspoon each summer savory
• one teaspoon each sweet marjoram
• one teaspoon each thyme
• one tablespoon capers
• quart of oysters
• two tablespoons onion juice

Method

1. 1

   Prepare the turkey and chicken as directed.

2. 2

   Chop the uncooked meat finely, mix with seasoning, cracker crumbs, and other ingredients.

3. 3

   Stuff the mixture into the turkey, sew it up, and roast as directed.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 569. The excerpt below is the record exactly as published.

Turkey Galatine and after being boiled and pressed in a pan or mold, remove cloth, place it in a vessel, a size larger tnan that in which it was pressed but same shape, and fill the space with aspic jelly poured in nearly cold ; when set dip a moment in warm water, turn out and it is ready to be decorated. Although we have given many filling in Poultry Department here is one differing somewhat. Tor a turkey weighing seven pounds, take the meat of one chicken weighing four pounds, one pound of lean veal, half a pound of lean salt pork, small cup cracKer crumbs, two eggs, one cup broth, two and a half tablespoons salt, half teaspoon pepper and sage, one teaspoon each summer savory, sweet marjoram, and tnyme, and, if liked, one tablespoon capers, quart of oysters and two tablespoons onion juice

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