Turkey Truffled Economically

Ingredients

• a freshly-killed plump young turkey
• half a pound of fine fresh truffles
• a quarter of a pound of fine fresh truffles
• the quantity must be regulated by the size of the turkey
• slightly-salted water

Method

1. 1

   Wash and scrub the truffles, drain and dry them, and cut them into thin slices.

2. 2

   Boil or roast chestnuts until tender.

3. 3

   Skin them, mix with sliced truffles, and fill the turkey's body with the mixture.

4. 4

   Hang the turkey for 2-3 days in a cool place.

5. 5

   On the day of cooking, fill the crop with veal forcemeat, truss it, tie a buttered paper over the breast, and roast before a clear fire, basting liberally.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2067. The excerpt below is the record exactly as published.

Turkey Truffled Economically.— i Take a freshly-killed plump young turkey. If large, half a pound of fine fresh truffles wiU be ' required for it, if small, a quarter or a third of a pound will be sufiicient. Wash and scrub the truffles carefully as in the preceding recipe, drain and dry them, and cut them into thin slices with- out peeling them. Boil or roast some fine sound chestnuts ; the quantity must be regulated by the size of the turkey. There must be sufflcient with the truffles to fill the body of the bird. Before boiling them, make a little cut in the outer skin of each nut to keep it from bursting. When aU are done, throw them into slightly- salted water

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