To stew a Turkey Brown the nice Way

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (25)
force meat
stewing liquid and additions
oyster sauce for filling rolls
garnish (if no loaves)
Instructions (21)
  1. Bone the turkey.
  2. Fill it with force meat made from the flesh of a fowl, half a pound of veal, the flesh of two pigeons, and a well-pickled or dried tongue (peeled and chopped).
  3. Beat the force meat in a mortar with the marrow of a beef bone or a pound of the fat of a loin of veal.
  4. Season with 2-3 blades of mace, 2-3 cloves, and half a nutmeg (all shredded and pounded a good distance from the fire), with a little pepper and salt.
  5. Mix all force meat ingredients well.
  6. Fill the turkey.
  7. Lay four or five skewers at the bottom of the pot to prevent sticking.
  8. Add a quart of good beef and veal gravy, in which pepper and sweet-herbs have been boiled.
  9. Cover the pot closely and stew for one hour.
  10. Add a glass of red wine, one spoonful of catchup, a large spoonful of pickled mushrooms, a few fresh mushrooms (if available), a few truffles, and morels.
  11. Add a piece of butter the size of a walnut, rolled in flour.
  12. Cover closely and stew for another half hour.
  13. Prepare small French rolls by frying them.
  14. Take oysters, strain the liquor from them.
  15. Put the oysters and their liquor into a saucepan with a blade of mace, a little white wine, and a piece of butter rolled in flour.
  16. Stew until thick.
  17. Fill the fried loaves with the oyster mixture.
  18. Lay the turkey in the dish and pour the sauce over it.
  19. Remove any fat from the gravy.
  20. Lay the filled loaves on each side of the turkey.
  21. Garnish with lemon if no loaves are used, and serve with oysters dipped in batter and fried.
Original Text
To stew a Turkey Brown the nice Way. Bone it, and fill it with force meat made thus: take the flesh of a fowl, half a pound of veal, and the flesh of two pigeons, with a well pickled or dried tongue, peel it, and chop it all to- gether; then beat it in a mortar, with the marrow of a beef bone, or a pound of the fat of a loin of veal; season it with two or three blades of mace, two or three cloves, and half a nutmeg shred all a good distance from the fire and pounded, with a little pepper and salt: mix all this well together, fill your turkey, lay them plain and easy. hold it; lay four or five skewers at the bottom of the pot, to keep the turkey from sticking; put in a quart of good beef and veal gravy, wherein boil’d pepper and sweet-herbs, cover it close, and let it stew for an hour; then put in a glass of red wine, one spoonful of catchup, a large spoonful of pickled mushrooms, and a few fresh ones, if you have them, a few truffles and morels, a piece of butter as big as a walnut rolled in flour; cover it close, and let it stew half an hour longer; set the little French rolls ready fry’d, take some oysters and strain the liquor from them, then put the oysters and liquor into a sauce-pan, with a blade of mace, a little white wine, and a piece of butter rolled in flour; let them stew till it is thick, then fill the loaves, lay the turkey in the 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. Garnish with le- mon when you have no loaves, and take oysters dipt in batter and fly’d. Note, The same will do for any white fowl.
Notes
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