ROAST TURKEY, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
for stuffing
for roasting
for garnish
for sauce
Instructions (10)
  1. Stuff a turkey with some well-seasoned veal stuffing.
  2. Truss the turkey in the usual manner.
  3. Cover the turkey with thin layers of fat bacon before putting it down to roast.
  4. Secure the bacon with buttered paper tied round the turkey, so as entirely to envelop it on the spit.
  5. Roast the turkey.
  6. When done, dish it up.
  7. Garnish with stewed chestnuts and small pork sausages, nicely fried.
  8. Pour a rich Poivrade sauce (No. 29) round it.
  9. Glaze the turkey.
  10. Send to table.
Original Text
ROAST TURKEY, A L'ANGLAISE. STUFF a turkey with some well-seasoned veal stuffing, let it be trussed in the usual manner, and as previously to putting it down to roast, cover it with thin layers of fat bacon, which should be secured on with buttered paper tied round the turkey, so as entirely to envelop it on the spit; then roast it, and when done, dish it up, garnish with stewed chestnuts and small pork sausages, nicely fried; pour a rich Poivrade sauce (No. 29) round it, glaze the turkey, and send to table.
Notes
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