Turkey à la Chipolata

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Turkey preparation
Farces
Garnish
Sauce
Instructions (19)
  1. Cleanse and singe a nice turkey.
  2. Draw the sinews from the legs.
  3. Take off the head and remove the breastbone.
  4. Prepare three farces: one of chestnuts and one of herbs (as in recipe for roast turkey), and one of pork sausage.
  5. Reserve half a pound of the sausage farce for the chipolata garnish.
  6. Make each farce into a roll.
  7. Place the rolls side by side.
  8. Put the rolls in the bird.
  9. Sew up the bird where the skin was cut.
  10. Truss the turkey with a strong string or with skewers for roasting.
  11. Rub the bird well over with clean fat bacon.
  12. Cover the breast with thin slices of slitted fat bacon.
  13. Wrap the bird in a thin, well greased kitchen paper.
  14. Roast it for one to one and a half hours, according to the size of the bird, keeping it well basted.
  15. Fifteen minutes before the end of the cooking, remove the paper and bacon.
  16. Let it take a nice golden colour.
  17. Dish up and serve with chipolata garnishing placed in little bunches here and there round the bird.
  18. Hand a good Espagnol sauce in a sauceboat.
  19. The chipolata garnish can be mixed to form the bunches, or the different ingredients of it may be put in little bunches, separating them according to taste.
Original Text
Turkey à la Chipolata. (Dindonneau à la Chipolata.) Cleanse and singe a nice turkey, draw the sinews from the legs, take off the head and remove the breastbone; prepare three farces for it—namely, one of chestnuts and one of herbs, as in recipe for roast turkey, and one of pork sausage as follow, reserv-ing half a pound of the sausage farce for the chipolata garnish; make each into a roll, place them side by side, put them in the bird, sew up the bird where the skin was cut, and truss the turkey with a strong string or with skewers for roasting, rub it well over with clean fat bacon, and cover over the breast with thin slices of slitted fat bacon; wrap the bird in a thin, well greased kitchen paper, and roast it for one to one and a half hours, according to the size of the bird, keeping it well basted; fifteen minutes before the end of the cooking, remove the paper and bacon, and let it take a nice golden colour; dish up and serve with chipolata garnishing placed in little bunches here and there round the bird, and hand a good Espagnol sauce in a sauceboat. The chipolata garnish can be mixed to form the bunches, or the different ingredients of it may be put in little bunches, separating them according to taste.
Notes
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