Turkey a-la-daub

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
forcemeat
gravy
thickening the sauce
Instructions (11)
  1. Bone the turkey carefully, without spoiling its appearance.
  2. Stuff the turkey with the forcemeat.
  3. Sew up the turkey, tie it in a cloth, and boil it white, being careful not to over-boil.
  4. Serve with oyster sauce.
  5. Alternatively, make a rich gravy from the bones with veal, mutton, and bacon, seasoned with salt, pepper, shallots, and mace.
  6. Strain the gravy through a sieve.
  7. Half-boil the turkey, then stew it in the gravy for half an hour.
  8. Skim the gravy well.
  9. Dish up the turkey in the gravy.
  10. Thicken the gravy with stewed mushrooms, stewed palates, forcemeat balls, sweetbreads, fried oysters, pieces of lemon, morels, and truffles.
  11. Dish with the breast upwards.
Original Text
Turkey a-la-daub. BONE your turkey, but let it be so carefully done, as not to spoil the look of it, and then stuff it with the fol- lowing forcemeat: Chop some oysters very fine, and mix them with some crumbs of bread, pepper, salt, shalots, and very little thyme, parsley, and butter.—Having filled your turkey with this, sew it up, tie it in a cloth, and boil it white, but be careful not to boil it too much. Serve it up with good oyster sauce. Or you may make a rich gravy of the bones, with a piece of veal, mutton, and bacon, season with salt, pepper, shalots, and a little mace. Strain it off through a sieve; and having before half- boiled your turkey, stew it in this gravy just half an hour. Having well skimmed the gravy, dish up your turkey in it, after you have thickened it with a few mushrooms stewed white, or stewed palates, forcemeat-balls, sweet- breads, or fried oysters, and pieces of lemon. Dish it with the breast upwards. You may add a few morels and truffles to your sauce.
Notes
—