358. Roast Braised Turkey

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (35)
for braising
for stuffing
for sauce
optional garnitures/sauces
Instructions (18)
  1. Peel and wash two onions, one carrot, one turnip, cut them in thin slices, also a little celery, a few sprigs of parsley, two bay-leaves.
  2. Lay three sheets of paper on the table, spread your vegetables, and pour over them two or three tablespoonfuls of oil.
  3. Have your turkey, or poularde, trussed the same as for boiling; cover the breast with thin slices of bacon, and lay the back of the bird on the vegetables.
  4. Cut a few slices of lemon, which you lay on the breast to keep it white.
  5. Tie the paper round with string, then pass the spit and set it before the fire.
  6. Pour plenty of fat over to moisten the paper and prevent from burning.
  7. Roast three hours at a pretty good distance from the fire.
  8. Capons will take two hours, poulardes one hour and a half, fowls one hour, and chickens half an hour.
  9. When you want to serve them with brown garniture or sauce, remove the paper and vegetables twenty minutes before it is done, and give it a light golden color.
  10. Then serve it with either a ragout financier, or mushroom or English truffle.
Stuffing
  1. Put two pounds of sausage meat in a basin with a little grated nutmeg.
  2. Take two tablespoonfuls of chopped onions, put them in a sauté-pan with a little butter, and let them do for two minutes, which add to the meat.
  3. Add two eggs well beaten up, and a quarter of a pint of white sauce if at hand, and fifteen fine roasted chestnuts.
  4. Add this to the stuffing, and fill the bird as usual, not too full at the breast.
  5. Roast as above, giving half an hour longer for the forcemeat.
Sauce
  1. Put a quart of demi-glaze and a glass of sherry in a stewpan, reduce it to a pint and a half.
  2. Add in it fifty button onions previously stewed, and twenty-five roasted chestnuts.
  3. Sauce under.
Original Text
358. Roast Braised Turkey.—Peel and wash two onions, one carrot, one turnip, cut them in thin slices, also a little celery, a few sprigs of parsley, two bay-leaves, lay three sheets of paper on the table, spread your vegetables, and pour over them two or three tablespoonfuls of oil; have your turkey, or poularde, trussed the same as for boiling; cover the breast with thin slices of bacon, and lay the back of the bird on the vegetables; cut a few slices of lemon, which you lay on the breast to keep it white, tie the paper round with string, then pass the spit and set it before the fire; pour plenty of fat over to moisten the paper and prevent from burning, roast three hours at a pretty good distance from the fire; capons will take two hours, poulardes one hour and a half, fowls one hour, and chickens half an hour. This way it may be served with almost any sauce or garniture, as stewed peas, oyster sauce, jardinière, stewed celery, cauliflower, stewed cucumbers, Jerusalem artichokes, which should be turned in the shape of a pear: these should be dished on a border of mashed potatoes; that is, an artichoke and a Brussels sprout alternately, or a small piece of white cauliflower, and a small bunch of green asparagus, or stewed peas, or stewed celery of two inches long, never more, or any other vegetable according to season, which taste or fancy may dictate. When I want to serve them with brown garniture or sauce, I remove the paper and vegetables twenty minutes before it is done, and give it a light golden color, then I serve it with either a ragout financier, or mushroom or English truffle. I also often stuff it thus: I put two pounds of sausage meat in a basin with a little grated nutmeg; I then take two tablespoonfuls of chopped onions, put them in a sauté-pan with a little butter, and let them do for two minutes, which add to the meat, also two eggs well beaten up, and a quarter of a pint of white sauce if at hand, and fifteen fine roasted chestnuts; add this to the stuffing, and fill the bird as usual, not too full at the breast; roast as above, giving half an hour longer for the forcemeat, put a quart of demi-glaze and a glass of sherry in a stewpan, reduce it to a pint and a half, add in it fifty button onions previously stewed, and twenty-five roasted chestnuts; sauce under.
Notes
—