Turkey Roasted a la Pademande

Ingredients

• Ys tablespoonful salt
• 2 ounces butter
• 1 cupful boiling water
• 1 onion
• Ys teaspoonful salt

Method

1. 1

   Select a young turkey 10 pounds in weight; singe, draw, and wash quickly in cold water; wipe dry; season inside with salt; fill the crop and body with forcemeat; sew the turkey up, twist the wings over its back, run a skewer through the thighs into the body; pass a string across the back of the bird, crossing it below the breast, then catch it over the points of the skewer, cross the string again, and tie it in the back.

2. 2

   Rub salt all over the turkey, lay in a roasting pan; spread butter over the breast; place the pan in a medium-hot oven to roast; turn often and baste freely with its own gravy till light brown; add boiling water, continue to roast, basting frequently till done, about 2.5 hours.

3. 3

   Place giblets in a saucepan, cover with cold water, add salt; when it boils, add onion, and cook till done.

4. 4

   Shortly before serving, lay the turkey on a warm dish, remove threads, strings, and skewers, also the fat from the gravy.

5. 5

   Mix cornstarch with cold water, add to the gravy, stir over the fire, and cook 3 minutes; add sufficient giblet broth to make a creamy sauce, cook 5 minutes; then strain; chop giblets fine, add to the sauce, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 264. The excerpt below is the record exactly as published.

2 ounces butter, and tie over the breasts a large thin slices of larding pork ; add Y^ gill of boiling water ; set the pan in a medium-hot oven, and roast till done, basting frequently with their own gravy (if the gravy should get too brown, add a lit- tle more water). Shortly before serving, lay the fowls on a warm dish ; remove the fat from the gravy and add a little stock to it ; boil 2 minutes ; then strain, and serve with the birds. Gapon^ Boasted. — Season a well-cleaned capon with 1 table- spoonful salt ; rub the salt inside and outside ; twist the wings back- ward, truss it nicely ; spread 1 ounce butter over it, and lay 3 slices of larding pork over the breast ; place the capon in a roasting pan ; set the pan in a medium-hot oven ; roast and baste frequently until it is light brown all over ; then add a little boiling water ; continue to roast until done. Shortly before serving, lay the capon on a warm dish, remove all fat from the gravy ; add a little bouillon ; let it boil 2 minutes ; then strain and serve with the capon. Gapon^ Boasted and Filled. — Season a well-cleaned capon in- side with 1 even teaspoonf ul salt, and stuff it with the following force- meat : Place a saucepan with 1 ounce butter and Vs pint water over the fire ; as soon as it boils add 1 even cupful flour ; stir until it forms into a smooth paste and loosens from bottom of saucepan ; re- remove and put the paste into a bowl ; when nearly cold add the yolks of 2 eggs and 1 whole egg ; chop '/^ pound of lean veal very fine with 6 ounces suet or veal fat ; season with 1 teaspoonful salt, Ys even teaspoonf ul pepper, Ya teaspoonful nutmeg, Ys teaspoonful thyme ; mix all well together, then place the meat in a wooden chopping bowl and pound it fine with a potato masher ; add the cooked paste in small portions, and pound the whole thoroughly. Then place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes ; add 6 fine-chopped mushrooms, cook 3 minutes longer ; add this to the above preparation. Loosen the skin from the breast of a well-cleaned capon ; put a layer of this forcemeat CHICKEN. 898 oyer the breast under the skin, fill the remaining forcemeat into the body, sew it up ; twist the wings over the back ; run a skewer through the thigh and body ; tie it firmly with strings ; season with 1 even tablespoonf ul salt ; cover the breast with a large thin slice of larding pork ; spread 2 ounces batter over the capon ; place it in a roasting pan, set it in a medium-hot oyen, roast and baste frequently with its own gravy till light brown all over ; then add a little broth from the giblets, which should be boiled in water; continue to roast and baste till done, which will take about iVt hour. Shprtly before serving, melt 1 ounce butter in a saucepan, add 1 tablespoon- f ul flour, stir and cook 3 minutes ; add IVt cupful giblet broth, and cook 5 minutes. Lay the capon on a warm dish, remove threads and skewers, free the gravy from fat ; add the gravy to the sauce in saucepan, cook a few minutes ; then strain into a clean saucepan, add Ys cupful fine-chopped mushrooms, and if necessary a little salt ; then serve with the capon. Capon with Bread Filling. — Soak 4 ounces stale baker's bread in cold water till soft ; press out all the water ; put the bread into a bowl. Melt 2 ounces butter in a saucepan ; add Vt gill fine-chopped onion, cook 5 minutes without browning ; add to the bread ; peason with 1 even teaspoonfnl salt, Yt even teaspoonful pepper,2 well-beaten eggs, and Yf teaspoonful thyme ; mix all the ingredients well together ; loosen the skin from the breast of a well- cleaned capon ; put the bread dressing over the breast under the skin ; fill also the crop ; sew it up ; run a skewer through the thigh and body ; season with 1 even tablespoonf ul salt ; then roast and finish the same as in foregoing recipe. The fine-chopped liver of the capon may be added to the above bread filling. Capon may also be stuffed with oyster forcemeat, chestnut pur6e, and plain bread filling. TURKEY. Tnrkey roasted ft PAUemande.— Select a young turkey 10 pounds in weight ; singe, draw, and wash quickly in cold water ; wipe dry with a towel; then season inside with Ys tablespoqnful 894 POULTRY. salt ; fill the crop and body with f orcement described below. Sew the turkey up, twist the wings over its back, run a skewer through the thighs into the body ; pass a string across the back of the bird, crossing it below the breast, then catch it over the points of the skewer, cross the string again, and tie it in the back. Bub 1 table- spoonful salt all over the turkey, and lay in a roasting pan ; spread 2 ounces butter over the breast ; then place the pan in a medium-hot oven to roast ; turn often and baste freely with it.s own gravy, till the bird is light brown on all sides ; add 1 cupful boiling water, continue to roast, basting frequently till done, which will take about 2 Vs hours ; or you may allow 15 minutes to a pound. Place the giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils add 1 onion

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