To stew a Turkey with Celery Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Forcemeat
For the Turkey
For the Celery Sauce
Instructions (13)
  1. Make a good white forcemeat of veal and stuff the craw of the turkey.
  2. Skewer the turkey as for boiling.
  3. Boil the turkey in soft water till it is almost done.
  4. Take up the turkey and put it in a pot with some of the boiling water to keep it hot.
  5. Put seven or eight heads of washed and cleaned celery into the water the turkey was boiled in, and cook until tender.
  6. Take up the celery and put the turkey in the pot with the breast down.
  7. Stew the turkey for a quarter of an hour.
  8. Take up the turkey.
  9. Thicken the sauce with half a pound of butter and flour to make it pretty thick.
  10. Add a quarter of a pint of rich cream to the sauce.
  11. Put the celery into the sauce.
  12. Pour the hot sauce and celery over the turkey's breast.
  13. Serve it up.
Original Text
To stew a Turkey with Celery Sauce. TAKE a large turkey, and make a good white forcemeat of veal, and stuff the craw of the turkey, skewer it as for boiling, then boil it in soft water till it is almost enough, and then take up your turkey, and put it in a pot, with some of the water it was boiled in, to keep it hot, put seven or eight heads of celery, that are washed and cleaned very well, into the water that the turkey was boiled in, till they are tender, then take them up, and put in your turkey with the breast down, and stew it a quarter of an hour, then take it up, and thicken your sauce with half a pound of butter and flour to make it pretty thick, and a quarter of a pint of rich cream, then put in your celery; pour the sauce and celery hot upon the turkey's breast, and serve it up.—It is a proper dish for dinner or supper.
Notes
—