Turkey, Potted

Ingredients

• a small turkey weighing about five pounds
• pepper
• salt
• powdered mace
• a layer of forcemeat
• three or four thin slices of fat bacon
• a bay-leaf

Method

1. 1

   Lay the turkey skin downwards on a table, season with pepper, salt, and powdered mace, spread a layer of forcemeat all over it, and roll it round.

2. 2

   Choose a potting-pan of a suitable size for the turkey.

3. 3

   Place a layer of forcemeat at the bottom, put in the bird, and cover with forcemeat.

4. 4

   Lay three or four thin slices of fat bacon and a bay-leaf on the top.

5. 5

   Cover the pan, and place it in a large saucepan with boiling water two inches deep, and add more boiling water as this evaporates to keep it to the same depth.

6. 6

   Put it into the oven, and let it cook gently until done enough.

7. 7

   Let it get cold, and cover the surface with a layer of good dripping or lard.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2060. The excerpt below is the record exactly as published.

Turkey, Potted.— Take a small turkey weighing about five pounds; pluck, singe, draw, and bone it, and cut off the neck and legs. Lay it skin downwards on a table, season with pepper, salt, and powdered mace, spread a layer of forcemeat all over it, and roll it I round. Choose a potting-pan of a suitable size j for the titrkey. Place a layer of forcemeat I at the bottom, put in the bird, and cover with I forcemeat. Lay three or four thin sUces of : fat bacon and a bay-leaf

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