To dress a Turkey or Fowl to Perfection

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

Force-meat

the flesh of a fowl, cut it small ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half a pound of beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
as much crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
truffles and morels cut small
truffles and morels cut small ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a few sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little mace beaten ↝ Spices, mace, ground [Spices and Herbs]
some lemon-peel cut fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Sauce

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
mushrooms, truffles and morels in it ↝ Mushrooms, raw [Other vegetables and combinations]
mushrooms, truffles and morels in it
mushrooms, truffles and morels in it ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]

Garnish

lemon ↝ Lemon, raw [Citrus fruits]

Instructions (11)

Bone the turkey or fowl.
Prepare the force-meat:
Cut the flesh of a fowl small.
Beat a pound of veal in a mortar.
Mix the veal with half a pound of beef-suet, as much crumbs of bread, some mushrooms, truffles and morels cut small, a few sweet-herbs and parsley, with some nutmeg, pepper and salt, a little mace beaten, and some lemon-peel cut fine.
Mix all these together with yolks of two eggs.
Fill your turkey with the force-meat.
Roast the turkey.
Prepare the sauce: make good gravy with mushrooms, truffles and morels in it.
Garnish with lemon.
For variety, you may lard your fowl or turkey.

Original Text

To dress a Turkey or Fowl to Perfection.
Bone them, and make a force-meat thus: take the flesh of a
fowl, cut it small, then take a pound of veal, beat it in a mortar,
with half a pound of beef-suet, as much crumbs of bread, some
mushrooms, truffles and morels cut small, a few sweet-herbs and
parsley, with some nutmeg, pepper and salt, a little mace beaten,
some lemon-peel cut fine: mix all these together, with yolks of two
eggs, then fill your turkey, and roast it. This will do for a
large turkey, and so in proportion for a fowl. Let your sauce be
good gravy, with mushrooms, truffles and morels in it; then gar-
nish with lemon, and for variety sake you may lard your fowl
or turkey.

Notes

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