Turkey à la Daube

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For the turkey
For the stewpan
For the jelly
Instructions (12)
  1. Bone a turkey, and season it with pepper and salt.
  2. Spread over it some slices of ham, over them some forcemeat, over that a fowl, boned, and seasoned as the turkey, then more ham and forcemeat, and sew it up.
  3. Cover the bottom of a stewpan with veal and ham cut in slices.
  4. Lay in the turkey breast downward.
  5. Chop all the bones to pieces, and lay them on the turkey.
  6. Cover the pan close, and set it over the fire for five minutes.
  7. Put as much clear broth as will cover it, and let it do for two hours.
  8. When it is more than half done, put in one ounce of the best isinglass and a bundle of sweet-herbs.
  9. Skim off all the fat, and, when it is cold, break it with whites of eggs as you do other jelly.
  10. Put part of it into a pan or mould that will hold the turkey, and, when it is cold, lay the turkey upon it with the breast downward.
  11. Then cover it with the rest of the jelly.
  12. When you serve it, turn it out whole upon the dish.
Original Text
Turkey à la Daube. Bone a turkey, and season it with pepper and salt; spread over it some slices of ham, over them some forcemeat, over that a fowl, boned, and seasoned as the turkey, then more ham and forcemeat, and sew it up. Cover the bottom of a stewpan with veal and ham cut in slices; lay in the turkey breast downward: chop all the bones to pieces, and lay them on the turkey; cover the pan close, and set it over the fire for five minutes. Put as much clear broth as will cover it, and let it do for two hours. When it is more than half done, put in one ounce of the best isinglass and a bundle of sweet-herbs; skim off all the fat, and, when it is cold, break it with whites of eggs as you do other jelly. Put part of it into a pan or mould that will hold the turkey, and, when it is cold, lay the turkey upon it with the breast downward; then cover it with the rest of the jelly. When you serve it, turn it out whole upon the dish. [174]
Notes
—