Turkeys

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 (12)
main
gravy
thickening
garnish
Instructions (6)
  1. Cut the flesh into pieces, and take off all the skin, otherwise it will give the gravy a greasy disagreeable taste.
  2. Put it into a stew-pan with a pint of gravy, a teaspoonful of lemon-pickle, a slice of the end of the lemon, and a little beaten mace.
  3. Let it boil about six or seven minutes, and then put it into your dish.
  4. Thicken your gravy with flour and butter.
  5. Mix the yolks of two eggs with a spoonful of thick cream, put it into your gravy, and shake it over the fire till it is quite hot, but do not let it boil; then strain it, and pour it over your turkey.
  6. Lay fippets round, serve it up, and garnish with lemon or parsley.
Original Text
Turkeys. CUT the fleſh into pieces, and take off all the ſkin, otherwiſe it will give the gravy a greaſy diſagreeable taſte. Put it into a ſtew-pan with a pint of gravy, a tea-ſpoonful of lemon-pickle, a ſlice of the end of the lemon, and a little beaten mace. Let it boil about fix or ſeven minutes, and then put it into your diſh. Thicken your gravy with flour and butter, mix the yolks of two eggs with a ſpoonful of thick cream, put it into your gravy, and ſhake it over the fire till it is quite hot, but do not let it boil; then ſtrain it, and pour it over your turkey. Lay fippets round, ſerve it up, and garniſh with lemon or parſley.
Notes
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