Prepare some good brown gravy in the
roasting tin, strain a little round the dish and
serve the remainder in a sauce boat. Garnish the
dish with small fried sausages, or with rolls of
bacon. Bread sauce may also be served separately.
Notes. — Other stuffings may be used instead of
chestnut, such as sausage meat, veal stuffing, &c.
Instead of brown gravy, oyster, mushroom, chest-
nut, or celery sauce may be used. Cranberry
sauce, too, is sometimes served.
To Serve Cold
If the turkey is to be served cold, brush it over
with liquid glaze after roasting. A little aspic
jelly and fresh salad may be used for decorating it.
1181. Roiled Turkey (Dinde Bouilli)
A small turkey may very well be boiled, and it
makes a nice change from the invariable roast
turkey. Follow the directions given for Boiled
Fowl (Recipe 1127). The bird may be stuffed or
POULTRY, RABBITS, AND GAME 289
not as preferred. It should be well rubbed over
with lemon juice and wrapped in greased paper,
and a few prepared vegetables and especially
celery should be added to the water or stock in
which it is cooked. The time will depend very
much on the size and kind of bird used. At least
2 hours should be allowed for one of small size, or
from 15 minutes to the lb. and 15 minutes over.
Serve with celery, egg, parsley, oyster, or bechamel
sauce, and garnish with cut lemon and rolls of
bacon, or small egged and bread-crumbed sausages.
Boiled ham or tongue usually accompanies boiled
turkey.
1182. Braised Turkey (Dinde Brais6)
This is a very tasty way of cooking a turkey and
especially suitable for one that is inclined to be
tough. Prepare and truss the bud in exactly the
same way as for roasting (Recipe 1180), stuffing it
or not as preferred. The breast should either be
larded or covered with slices of slitted bacon.
Braise it according to< General Directions for Brais-
ing (see p. 210), adding to the braising ingredients
a good glass of sherry or Marsala, and the strained
juice of a small lemon. The cooking should be
done in the oven if possible, and the bird must be
turned once or twice during the process. The
time required will depend on the age and size of
the bird, from 3 to 4 or 5 hours, but success in
braising depends on the long and slow cooking.
When ready, lift the turkey from the braising pot,
place it on a roasting tin, remove the shoes of bacon
from the breast, and brown it in the oven, basting
it once or twice with some of the stock. Strain
the rest of the stock, remove any grease from the
top and serve as gravy. Serve with the same
accompaniments as roast turkey.
1183. Galantine of Turkey
1 turkey (medium size).
1 J lbs. veal.
1 lb. fresh pork.
\ lb. fat bacon.
\ lb. bread-crumbs.
Seasoning.
Grated lemon rind.
1 glass sherry.
| lb. cooked tongue.
4 hard-boiled eggs.
A few truffles.
3 oz. pistachio nuts✪ Galantine of Turkey.
Page 463 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare some good brown gravy in the roasting tin, strain a little round the dish and serve the remainder in a sauce boat. Garnish the dish with small fried sausages, or with rolls of bacon. Bread sauce may also be served separately.
Notes. — Other stuffings may be used instead of chestnut, such as sausage meat, veal stuffing, &c. Instead of brown gravy, oyster, mushroom, chestnut, or celery sauce may be used. Cranberry sauce, too, is sometimes served.
To Serve Cold
If the turkey is to be served cold, brush it over with liquid glaze after roasting. A little aspic jelly and fresh salad may be used for decorating it.
1181. Roiled Turkey (Dinde Bouilli)
A small turkey may very well be boiled, and it makes a nice change from the invariable roast turkey. Follow the directions given for Boiled Fowl (Recipe 1127). The bird may be stuffed or
not as preferred. It should be well rubbed over with lemon juice and wrapped in greased paper, and a few prepared vegetables and especially celery should be added to the water or stock in which it is cooked. The time will depend very much on the size and kind of bird used. At least 2 hours should be allowed for one of small size, or from 15 minutes to the lb. and 15 minutes over. Serve with celery, egg, parsley, oyster, or bechamel sauce, and garnish with cut lemon and rolls of bacon, or small egged and bread-crumbed sausages. Boiled ham or tongue usually accompanies boiled turkey.
1182. Braised Turkey (Dinde Brais6)
This is a very tasty way of cooking a turkey and especially suitable for one that is inclined to be tough. Prepare and truss the bud in exactly the same way as for roasting (Recipe 1180), stuffing it or not as preferred. The breast should either be larded or covered with slices of slitted bacon. Braise it according to General Directions for Braising (see p. 210), adding to the braising ingredients a good glass of sherry or Marsala, and the strained juice of a small lemon. The cooking should be done in the oven if possible, and the bird must be turned once or twice during the process. The time required will depend on the age and size of the bird, from 3 to 4 or 5 hours, but success in braising depends on the long and slow cooking. When ready, lift the turkey from the braising pot, place it on a roasting tin, remove the shoes of bacon from the breast, and brown it in the oven, basting it once or twice with some of the stock. Strain the rest of the stock, remove any grease from the top and serve as gravy. Serve with the same accompaniments as roast turkey.
1183. Galantine of Turkey
1 turkey (medium size). 1 J lbs. veal.
1 lb. fresh pork.
\ lb. fat bacon.
\ lb. bread-crumbs. Seasoning.
Grated lemon rind.
1 glass sherry.
| lb. cooked tongue. 4 hard-boiled eggs. A few truffles.
3 oz. pistachio nuts.
Records on this page
Galantine of Turkey