Boiled Turkey, with Celery Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Draw a fine young hen turkey, and remove the angular part of the breast-bone.
  2. Stuff it with veal stuffing, and truss it for boiling.
  3. Wrap some buttered paper round it, and place it in an oval braizing-pan with carrot, onion, one head of celery, and a garnished faggot of herbs.
  4. Add as much white poêle (No. 230), or white stock, as will suffice to cover the turkey.
  5. Set it on a stove to boil; it should after that be removed to the side, or placed on a slackened stove to continue gently boiling till done.
  6. Take it up out of the braize, remove all the string, &c., and set it to drain upon a napkin.
  7. Dish it up, pour over it a well-made puree of celery (No. 110), place round it some stewed heads of celery, and send to table.
Original Text
BOILED TURKEY, WITH CELERY SAUCE. DRAW a fine young hen turkey, and remove the angular part of the breast-bone; stuff it with veal stuffing, and truss it for boiling; wrap some buttered paper round it, and place it in an oval braizing-pan with carrot, onion, one head of celery, and a garnished faggot of herbs; add as much white poêle (No. 230), or white stock, as will suffice to cover the turkey; then set it on a stove to boil; it should after that be removed to the side, or placed on a slackened stove to continue gently boiling till done; then take it up out of the braize, remove all the string, &c., and set it to drain upon a napkin; dish it up, pour over it a well-made puree of celery (No. 110), place round it some stewed heads of celery, and send to table.
Notes
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