Cassell's dictionary of cookery

Turkey, Old, The Best Way of Dressing. — Stuff the turkey with veal forcemeat, and truss it for boiling. Cut a pound of lean bacon into dice, and fry these in a quarter of a pound of butter over a clear fire till they are lightly browned. Put in the turkey, breast downwards. Cover the saucepan closely, and let it steam gently for an hour. Lift it out, dredge two table-spoonfuls of flour into the butter, and stir it briskly with the back of a wooden spoon till it forms a smooth paste. Add gradually three or four pints of boiling stock, put in the turkey, and with it four or five largo carrots sliced, four turnips, a dozen button onions, a large bunch of parsley, two bayleaves, three or four sprigs of thyme, and a little pepper and salt. Let all simmer gently together for four hours. Lift the turkey out, and keep it hot. Put the vegetables and sauce TUR ( 1009 ) TUR into a clean saucepan, place this by the side of the fire, and carefully remove the grease, &c., as it rises to the surface. When no more appears, boil the sauce quickly for a few minutes. Serve the turkey on a hot dish. Arrange the vegetables round it, and pour the sauce over. Garnish the dish with small boiled potatoes or with roasted chestnuts. Time to dress the turkey, five hours. Turkey Patties. — Make some patties or small vol-au-vents of good puff paste, and bake them separately. When they are baked enough, take them out of the oven, and threeparts fill them with a hot savoury mixture prepared as follows: — Mince a little of the white meat of a cold dressed turkey very finely, and add a small proportion of grated ham. Stew this gently for a minute or two in as much melted butter or good gravy as will barely cover it, add a spoonful of thick cream, and season the preparation with a little grated lemon-rind, white pepper, salt, and powdered mace. Care should be taken that the mince is made very thick, and that the patties are not filled so full that the gravy will run over. Time, a quarter of an hour to prepare the mince. Probable cost, patties, 2d. each, exclusive of the cold meat. Sufiicient, eight or ten for a dish. Turkey Pinions, Stewed. — Remove the large wing-bone from the pinions, and fold the skin over at the end. Fry the wings in a little butter till they are lightly browned, dredge some flour over, barely cover them with stock, and add a bunch of parsley, a small onion stuck with one clove, and a little pepper and salt. A glassful of claret may be put into the stock if liked. Let all simmer gently together for an hour, then add half a dozen small onions fried in butter, and four or five mushrooms chopped small. Just before serving the stew, mince a tea-spoonful of capers finely, and stir it into the sauce. Put the pinions into the centre of a dish, pour the sauce over and round them, and garnish with toasted sippets. Time, an hour and a haK. Probable cost. Is., exclusive of the pinions. Sufficient, one set of pinions for one or two persons.