Turkey in a Hurry

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 (17)
For the turkey
Garnish
Instructions (10)
  1. Truss a turkey with the legs inward, and flatten it as much as you can.
  2. Put it into a stew-pan, with melted lard, chopped parsley, shalots, mushrooms, and a little garlick.
  3. Give it a few turns on the fire, and add the juice of half a lemon to keep it white.
  4. Put it into another stew-pan, with slices of veal, one slice of ham, the melted lard, and every thing as used before.
  5. Add some whole pepper and salt.
  6. Cover it over with slices of lard, and let it about half an hour over a slow fire.
  7. Add a glass of white wine and a little broth, and finish the brazing.
  8. Skim and sift the sauce, add a little cullis to make it rich, reduce it to a good consistence.
  9. Put the turkey into your dish, and pour the sauce over it.
  10. Garnish with lemon.
Original Text
Turkey in a Hurry. TRUSS a turkey with the legs inward, and flatten it as much as you can: then put it into a stew-pan, with melted lard, chopped parsley, shalots, mushrooms, and a little garlick; give it a few turns on the fire, and add the juice of half a lemon to keep it white. Then put it into another stew-pan, with slices of veal, one slice of ham, the melted lard, and every thing as used before; add some whole pepper and salt; cover it over with slices of lard, and let it about half an hour over a slow fire;—then add a glass of white wine and a little broth, and finish the brazing; skim and sift the sauce, add a little cullis to make it rich, reduce it to a good consistence, put the tur- key into your dish, and pour the sauce over it. Garnish with lemon.
Notes
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