Turkey Pie

Ingredients

• the dark meat of a cold roast turkey
• half as much beef tongue
• 1 ounce of butter
• four truffles
• salt
• pepper
• 1 pint of water
• onion
• carrot
• herbs
• a bayleaf
• reduce it to a cupful

Method

1. 1

   Cut turkey and tongue into thin slices.

2. 2

   Make stock from bones, gravy, and stuffing, reduce to a cup.

3. 3

   Pour over meat and truffles in a dish, cover with pastry or bread-crumbs, and bake for 1 hour.

4. 4

   Serve hot or cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 44. The excerpt below is the record exactly as published.

TURKEY PIE. (Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow i ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with i pint of water, onion, carrot, and herbs, also a bayleaf ; when this has cooked i hour, reduce it to a cupful

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