Turkey, Stewed

Ingredients

• A small turkey
• two ounces of butter
• two large slices of fat bacon
• a bunch of parsley
• a large blade of mace
• a clove of garlic
• a glassful of sherry
• a little pepper
• a little salt

Method

1. 1

   Stuff and truss the turkey.

2. 2

   Melt butter in a stewpan, add bacon, and brown the turkey on both sides.

3. 3

   Transfer to another stewpan, add parsley, mace, garlic, cover with stock, and simmer until half-cooked.

4. 4

   Add sherry and finish cooking.

5. 5

   Strain and skim gravy, thicken, and serve with the turkey.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2064. The excerpt below is the record exactly as published.

a little salt and pepper, a few sticks of celery, an onion, and a carrot. Let these simmer gently till the bones are quite clean. Strain the soup, and free it from fat. Add further seasoning if liked, and either thicken the soup with two ounces of ground rice or arro-wroot made into a paste with a little stock and boiled up in the soup, or, if a clear soup is preferred, clarify according to the directions given for clarifying soup. Drop a little vermicelli, or macaroni, or turned vege- tables into it, let them boil a few minutes, and then serve. The clarifying process will not be necessary i£ the soup has been gently simmered, thoroughly skinimed, and well strained. If no stock from bones, &c., is at hand, a little may be made by boiling two pounds of the inferior parts of beef in five pints of water for two or three hours, and in this case the bones of the turkey may be stewed with the beef. Or half a pound only of fresh beef may be used, with a tea-spoonful of Liebig's Extract of Meat dis- solved in the liquor. Time, four hours. Turkey Soup, Superior.— Take the re- mains of a cold boiled or roast turkey, cut off the meat, mince it finely, pound tiU smooth, and put it aside till wanted. Break up the body of the bird into small pieces, put these into a stewpan with two quarts of nicely- flavoured white stock, and let them simmer gently for one hour and a half. Strain the gravy, let it cool, skim off the fat, and season with salt and cayenne. Cut a quarter of a pound of stale crumb of bread into thin slices, soak these for a few minutes in as much of the stock as they will absorb, let them simmer a few minutes, and afterwards squeeze the pulp in a cloth till it is quite di-y. MLx this tho- roughly with the flesh of the tuikey which was put aside, add the soup gradually and smoothly to the paste, and rub the whole through a fine sieve with the back of a wooden spoon. Let it boil once more, add salt and cayenne as re- quired, and just before serving add a pint of boiling cream or milk. If the soup is not sufficiently thick, it may be made so by adding an ounce of arro^wroot or ground rice made into a smooth batter with a little cold milk and boiled in it before the cream is added. The soup ought to be of the consistency of thick cream. If no white stock is at hand, a little may be made as follows : — Divide two pounds of the scrag-end of a neck of veal, or a calf's foot well cleaned, or a knuckle-bone of veal, into small pieces, put them into a saucepan with five pints of cold water, a slice of lean ham, a carrot, a turnip, three onions, a blade of mace, half a tea-spoonful of peppercorns, a few outer sticks of celery, a bunch of parsley, and a sprig of thyme. Let all simmer gently for three hours. Strain the soup, let it go cold, remove the fat, add a little salt, and it will be ready for use. If there be any liquor in which mutton, veal, rab- bits, or chickens have been boiled, it may be stewed with the flavouring ingredients, without any meat. Time, four hours to make the stock, thi-ce hours to make the soup. Sufficient for ten or twelve persons. Turkey, Stewed. — A small turkey should be chosen for this dish. Stuff the bird, and TUB ( 1012 ) TUB truss it for roasting. Dissolve two ounces of butter in a stewpan just large enough, to hold the bird, and add two large slices of fat bacon cut into dice. Lay the bird in this, put it over a clear fire, and when it is brightly browned on one side, turn it upon the other. Lift it out, drain it, and put it into another stewpan, with a bunch of parsley, a large blade of mace, and a clove of garlic or not, as preferred. Cover the bird with good stock, add a little pepper and salt, and let it simmer gently until it is half- cooked. Put in a glassful of sherry

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