Turkey Pinions, Stewed

Ingredients

• the pinions
• a little butter
• a bunch of parsley
• a small onion stuck with one clove
• A glassful of claret
• half a dozen small onions fried in butter
• four or five mushrooms chopped small

Method

1. 1

   Remove the large wing-bone from the pinions and fold the skin over.

2. 2

   Fry the wings in butter until lightly browned, dredge with flour, cover with stock, and add parsley, onion, pepper, and salt.

3. 3

   Simmer for an hour, then add fried onions and chopped mushrooms.

4. 4

   Before serving, stir in minced capers.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2059. The excerpt below is the record exactly as published.

Turkey Pinions, Stewed. — Remove the large wing-bone from the pinions, and fold the skin over at the end. Fry the wings in a little butter till thej' are Ughtly browned, dredge some flour over, barely cover them with stock, and add a bunch of parsley, a small onion stuck with one clove, and a Httle pepper and salt. A glassful of claret may be put into the stock if liked. Let all simmer gently together for an hoiir, then add half a dozen small onions fried in butter, and four or five mushrooms chopped small

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