Raised Turkey Pie with a Tongue

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the pie filling
For the raised crust
For serving
Alternative for other birds
Instructions (16)
  1. Bone a turkey.
  2. Have ready a boiled pickled tongue; pare the principal part.
  3. Put the tongue into the center of the turkey with some light forcemeat well-seasoned, and some slices of throat sweetbreads.
  4. Sew up the turkey.
  5. Put the turkey into boiling water for ten minutes.
  6. Make a crust with raised paste big enough to receive the turkey.
  7. When the turkey is cold, put it in the crust with bards of fat bacon upon it and forcemeat at the bottom of the crust.
  8. Cover and ornament it as a raised chicken pie.
  9. Bake it.
  10. When it is to be served up, take off the lid and the bards of bacon.
  11. Glaize the breast lightly.
  12. Add a cullis or green truffle sauce.
Alternative method for other birds
  1. Pullets, chickens, partridges, and pheasants, may be done in the same manner.
  2. Instead of the tongue put in whole green truffles pared, and some truffles pounded with the forcemeat.
  3. When served up, add a good cullis.
  4. Or, instead of a raised crust, they may be put in a dish and covered with puff paste, &c.
Original Text
Raised Turkey Pie with a Tongue. Bone a turkey, and have ready a boiled pickled tongue; pare the principal part, put it into the center of the turkey with some light forcemeat well-seasoned, and some slices of throat sweetbreads. Sew it up, and put it into boiling water for ten minutes. Then make a crust with raised paste big enough to receive the turkey, which, when cold, put in with bards of fat bacon upon it and forcemeat at the bottom of the crust; then cover and ornament it as a raised chicken pie, and bake it. When it is to be served up, take off the lid and the bards of bacon, glaize the breast lightly, and add a cullis or green truffle sauce. [106] N. B. Pullets, chickens, partridges, and pheasants, may be done in the same manner; but instead of the tongue put in whole green truffles pared, and some truffles pounded with the forcemeat, and when served up, add a good cullis. Or, instead of a raised crust, they may be put in a dish and covered with puff paste, &c.
Notes
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