Turkey to Boil

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 11 days ago
Not a recipe
No
Ingredients (18)
stuffing
boiling
oyster sauce
liver and lemon sauce
Instructions (5)
  1. Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemonpeel, a few oysters or an anchovy, a bit of butter, some suet, and an egg.
  2. Put this in the crop, and fasten up the skin.
  3. Boil the turkey in a floured cloth, to make it very white.
  4. Have ready a fine oyster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird.
  5. Or, liver and lemon sauce.
Original Text
Turkey to Boil. Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemonpeel, a few oysters or an anchovy, a bit of butter, some suet, and an egg. Put this in the crop, and fasten up the skin, and boil the turkey in a floured cloth, to make it very white. Have ready a fine oyster sauce, made rich with butter, a little cream, a spoonful of soy, if approved, and pour over the bird. Or, liver and lemon sauce. Hen birds are best for boiling, and should be young.
Notes
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