Turkies

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 (28)
Force-meat for stuffing
Stewing the turkey
Filling for French rolls
Garnish
Instructions (15)
  1. Make force-meat for stuffing.
  2. Mince the flesh of a fowl, two pigeons, half a pound of veal, and a peeled pickled or dried tongue all very small.
  3. Beat them in a mortar with the marrow of a beef bone, or a pound of the fat from a loin of veal.
  4. Season it with pepper and salt, two or three blades of mace, as many cloves, and half a nutmeg grated fine.
  5. Mix all well together, and put it into the body of your turkey.
  6. Lay at the bottom of your stew-pan four skewers cross-ways, and then put in the turkey, with a quart of good beef or veal gravy (in which sweet-herbs and spice have been boiled), and cover it close.
  7. When it has stewed half an hour, put in a glass of white wine, a spoonful of catchup, the same of pickled mushrooms, and a few fresh ones, if in season; a few truffles and morels, and a small piece of butter rolled in flour.
  8. Cover it close, and let it stew half an hour longer.
  9. Have some small French rolls ready fried.
  10. Get some oysters, and strain the liquor from them.
  11. Put the liquor and oysters into a sauce-pan, with a blade of mace, a little white wine, and a piece of butter rolled in flour.
  12. Let these stew till it is very thick, and then fill the loaves with it.
  13. Lay the Turkey in your dish, and pour the sauce over it.
  14. If there is any fat on the gravy, take it off, and lay the loaves on each side of the turkey.
  15. If you have no loaves, garnish with lemon, or fried oysters.
Original Text
Turkies. IN order to prepare a turkey properly for stewing, you must make force-meat for stuffing in the following manner: Take the flesh of a fowl, the same of two pigeons, half a pound of veal, and a pickled or dried tongue peeled. Mince these all very small, then beat them in a mortar, with the marrow of a beef bone, or a pound of the fat from a loin of veal. Season it with pepper and salt, two or three blades of mace, as many cloves, and half a nutmeg grated fine. Mix all well together, and put it into the body of your turkey. Lay at the bottom of your stew-pan four skewers cross-ways, and then put in the turkey, with a quart of good beef or veal gravy (in which sweet-herbs and spice have been boiled), and cover it close. When it has stewed half an hour, put in a glass of white wine, a spoonful of catchup, the same of pickled mushrooms, and a few fresh ones, if in season; a few truffles and morels, and a small piece of butter rolled in flour. Cover it close, and let it stew half an hour longer. Have some small French rolls ready fried, and get some oysters, and strain the liquor from them; then put the liquor and oysters into a sauce-pan, with a blade of mace, a little white wine, and a piece of butter rolled in flour. Let these stew till it is very thick, and then fill the loaves with it. Lay the Turkey in your dish, and pour the sauce over it. If there is any fat on the gravy, take it off, and lay the loaves on each side of the turkey. If you have no loaves, garnish with lemon, or fried oysters.
Notes
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