Pulled Turkey

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the white gravy

a spoonful or two of white gravy ↝ White sauce or gravy [Dips, gravies, other sauces]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the turkey

The meat of the breast by pulling instead of cutting ↝ Turkey, whole, breast, meat only, raw [Poultry Products]
The leg seasoned, scored, and broiled ↝ Turkey, all classes, leg, meat and skin, raw [Poultry Products]

Alternative main ingredient

Cold chicken ↝ Chicken, ground, raw [Poultry Products]

Instructions (5)

Divide the meat of the breast by pulling instead of cutting.
Warm the pulled breast meat in a spoonful or two of white gravy, a little cream, grated nutmeg, salt, and a little flour and butter.
Warm, but do not boil it.
Season, score, and broil the leg.
Put the broiled leg in the dish, with the pulled breast meat mixture around it.

Original Text

Pulled Turkey.

Divide the meat of the breast by pulling instead of cutting; then warm it in a spoonful or two of white gravy, a little cream, grated nutmeg, salt, and a little flour and butter: warm, but do not boil it. The leg seasoned, scored, and broiled, put in the dish, with the above round it. Cold chicken does as well.

Notes

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