Boiled Turkey

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Take off the legs, cut the thighs in two pieces, cut off the pinions and breast in pretty large pieces, take off the skin, or it will give the gravy a greasy taste.
  2. Put the turkey into a stew-pan, with a pint of gravy, a tea-spoonful of lemon pickle, a slice of the end of a lemon, and a little beaten mace.
  3. Boil your turkey six or seven minutes (if you boil it any longer it will make it hard).
  4. Then put it on your dish.
  5. Thicken your gravy with flour and butter.
  6. Mix the yolks of two eggs with a spoonful of thick cream.
  7. Put the egg and cream mixture into your gravy.
  8. Shake the gravy over your fire till it is quite hot, but do not let it boil.
  9. Strain the gravy.
  10. Pour the strained gravy over your turkey.
  11. Lay sippets round the turkey.
  12. Serve it up, and garnish with lemon or parsley.
Original Text
TAKE off the legs, cut the thighs in two pieces, cut off the pinions and breast in pretty large pieces, take off the skin, or it will give the gravy a greasy taste, put it into a few-pan, with a pint of gravy, a tea-spoonful of lemon pickle, a slice of the end of a lemon, and a little beaten mace; boil your turkey six or seven minutes (if you boil it any longer it will make it hard) then put it on your dish, thicken your gravy with flour and butter, mix the yolks of two eggs with a spoonful of thick cream, put it in your gravy, shake it over your fire till it is quite hot, but do not let it boil, strain it, and pour it over your turkey: lay sippets round, serve it up, and garnish with lemon or parsley.
Notes
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