Turkey, to boil

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 11 days ago
Not a recipe
No
Ingredients (26)
Turkey filling
Veal olives
Forcemeat
Sauce
Garnish
Optional Sauce
Instructions (12)
  1. Fill a large turkey with oysters.
  2. Take a breast of veal, cut in olives; bone it, and season it with pepper, salt, nutmegs, cloves, mace, lemon-peel, and thyme, cut small.
  3. Take some lean veal to make forcemeat, with the ingredients before mentioned, only adding shalot and anchovies.
  4. Put some forcemeat in the olives and some in the turkey.
  5. Wrap the turkey in a cloth.
  6. Roast or bake the olives.
  7. Take three anchovies, a little pepper, a quarter of a pint of gravy, as much white wine; boil these with a little thyme till half is consumed.
  8. Then put in some butter, meat, oysters, mushrooms, fried balls, and bacon.
  9. Put all these in a pan, and pour on the turkey.
  10. Lay the olives round the turkey.
  11. Garnish the dish with pickles and lemon.
  12. If you want sauce, add a little gravy, and serve it up.
Original Text
Turkey, to boil. Fill a large turkey with oysters; take a breast of veal, cut in olives; bone it, and season it with pepper, salt, nutmegs, cloves, mace, lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, with the ingredients before mentioned, only adding shalot and anchovies; put some in the olives and some in the turkey, in a cloth; roast or bake the olives. Take three anchovies, a little pepper, a quarter of a pint of gravy, as much white wine; boil these with a little thyme till half is consumed; then put in some butter, meat, oysters, mushrooms, fried balls, and bacon; put all these in a pan, and pour on the turkey; lay the olives round, and garnish the dish with pickles and lemon. If you want sauce, add a little gravy, and serve it up.
Notes
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