A TURKEY A-LA-DAUBE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (25)
forcemeat
gravy
garnish
Instructions (12)
  1. Cut the turkey down the back just enough to bone it, without spoiling the look of it.
  2. Stuff it with a nice forcemeat, made of oysters chopped fine, crumbs of bread, pepper, salt, shalots, a very little thyme, parsley, and butter.
  3. Fill it as full as you like, and sew it up with a thread.
  4. Tie it up in a clean cloth, and boil it very white, but not too much.
  5. Serve it up with oyster sauce made good.
  6. Alternatively, take the bones with a piece of veal, mutton, and bacon, and make a rich gravy, seasoned with pepper, salt, shalots, and a little bit of mace.
  7. Strain the gravy off through a sieve.
  8. Stew your turkey in the gravy (after it is half boiled) just half an hour.
  9. Dish it up in the gravy after it is well skimmed, strained, and thickened with a few mushrooms stewed white, or stewed palates, forcemeat balls, fried oysters, or sweet-breads, and pieces of lemon.
  10. Dish it up with the breast upwards.
  11. If you send it up garnished with palates, take care to have them stewed tender first, before you add them to the turkey.
  12. You may put a few morels and truffles in your sauce if you like it, but take care to wash them clean.
Original Text
A TURKEY A-LA-DAUBE, to be sent up hot. CUT the turkey down the back just enough to bone it, without spoiling the look of it, then stuff it with a nice forcemeat, made of oysters chopped fine, crumbs of bread, pepper, salt, shalots, a very little thyme, parsley, and butter, fill it as full as you like, and sew it up with a thread, tie it up in a clean cloth, and boil it very white, but not too much. You may serve it up with oyster sauce made good, or take the bones with a piece of veal, mutton, and bacon, and make a rich gravy, seasoned with pepper, salt, shalots, and a little bit of mace, strain it off through a sieve, and stew your turkey in it (after it is half boiled) just half an hour; dish it up in the gravy after it is well skimmed, strained, and thickened with a few mushrooms stewed white, or stewed palates, forcemeat balls, fried oysters, or sweet-breads, and pieces of lemon. Dish it up with the breast upwards; if you send it up garnished with palates, take care to have them stewed tender first, before you add them to the turkey; you may put a few morels and truffles in your sauce if you like it, but take care to wash them clean.
Notes
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