To stew a Turkey Brown

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Turkey preparation
Stewing liquid and seasonings
Sauce thickening
Accompaniments
Instructions (18)
  1. Prepare the turkey: pick and draw it.
  2. Fill the skin of the breast with force-meat.
  3. Put an anchovy, a shalot, and a little thyme in the belly.
  4. Lard the breast with bacon.
  5. Put a good piece of butter in the stew-pan, flour the turkey, and set it just over a fine brown heat.
  6. Take the turkey out and put it into a deep stew-pan or little pot that will just hold it.
  7. Add enough gravy to barely cover the turkey.
  8. Add a glass of red wine, some whole pepper, mace, two or three cloves, and a little bundle of sweet-herbs.
  9. Cover it close and stew it for an hour.
  10. Take up the turkey and keep it hot, covered by the fire.
  11. Boil the sauce to about a pint.
  12. If the sauce is thin, add the yolks of two eggs and a piece of butter rolled in flour.
  13. Stir until the sauce is thick.
  14. Lay the turkey in the dish and pour the sauce over it.
  15. Prepare the French loaves: cut off the tops, remove the crumb, and fry them to a fine brown.
  16. Fill the French loaves with stewed oysters.
  17. Arrange the filled loaves around the dish.
  18. Garnish the dish with lemon.
Original Text
To stew a Turkey Brown. TAKE your turkey after it is nicely pick’d and drawn, fill the skin of the breast with force-meat, and put an anchovy, a shalot, and a little thyme in the belly, lard the breast with bacon, then put a good piece of butter in the stew-pan, flour the turkey, and set it just o’er a fine brown; then take it out, and put it into a deep stew-pan, or little pot, that will just hold it, and put in asmuch gravy as will barely cover it, a glass of red wine, some whole pepper, mace, and two or three cloves, and a little bundle of sweet-herbs, cover it close, and stew it for an hour, then take up the turkey, and keep it hot cover’d by the fire, and boil the sauce to about a pint; then if it is thin add the yolks of two eggs, with a piece of butter rolled in flour, stir it till it is thick, and then lay your turkey in the dish, and pour your sauce over it. You may have ready some little French loaves, about the bigness of an egg, cut off the tops, and take out the crumb; then fry them of a fine brown, fill them with stewed oysters, lay them round the dish, and garnish with lemon.
Notes
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