TURKEY A-LA-DAUBE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For the daube
For serving
Instructions (23)
  1. Bone the turkey.
  2. Season the turkey with pepper and salt.
  3. Spread slices of ham over the turkey.
  4. Add forcemeat over the ham.
  5. Add a boned and seasoned fowl over the forcemeat.
  6. Add more ham and forcemeat.
  7. Sew the turkey up with thread.
  8. Cover the bottom of the stew-pan with veal and ham.
  9. Lay the turkey in the stew-pan, breast down.
  10. Chop all the bones to pieces and put them on the turkey.
  11. Cover the pan and set it on the fire for five minutes.
  12. Add enough clear broth to cover the turkey.
  13. Let boil for two hours.
  14. When more than half done, add one ounce of isinglass and a bundle of herbs.
  15. When done, take out the turkey.
  16. Strain the jelly through a hair sieve.
  17. Skim off all the fat.
  18. When the jelly is cold, lay the turkey on it, breast down.
  19. Cover the turkey with the rest of the jelly.
  20. Let it stand in a cold place.
  21. When serving, turn the turkey onto the dish it is to be served in.
  22. If desired, spread butter over the turkey's breast.
  23. Garnish with green parsley or flowers, or as desired.
Original Text
TURKEY A-LA-DAUBE, to be sent up cold. BONE the turkey, and season it with pepper and salt, then spread over it some slices of ham, upon that some forcemeat, upon that a fowl, boned and seasoned as above, then more ham and forcemeat, then sew it up with thread; cover the bottom of the stew-pan with veal and ham, then lay in the turkey the breast down, chop all the bones to pieces, and put them on the turkey, cover the pan, and set it on the fire five minutes, then put in as much clear broth as will cover it, let boil two hours, when it is more than half done, put in one ounce of isinglass, and a bundle of herbs. When it is done enough take out the turkey, and strain the jelly through a hair sieve, skim off all the fat, and when it is cold lay the turkey upon it the breast down, and cover it with the rest of the jelly; let it stand in some cold place; when you serve it up, turn it on the dish it is to be served in: if you please, you may spread butter over the turkey's breast, and put some green parsley or flowers, or what you please, in what form you like.
Notes
—