Cassell's dictionary of cookery

Turkey Pinions, Stewed (another way). — Prepare the pinions as in the preceding recipe. Fry them in butter or bacon-fat till they are lightly browned, then pour some nicely flavoured white stock over them, and simmer gently until done enough. Lay them between two dishes, and let them remain until cold. Strain the gravy, and free it entirely from fat. Boil quickly until it is so much reduced that it will jelly when cold. ',Vhen the pinions are to be served, warm them in the gravy, and let the gravy simmer again until it is quite thick. Put the pinions on a dish, lightly cover them with the gravy, and send the rest to table in a tureen. This dish may be sent to table with sorrel, or with a puree of chestnuts or lentils. Time, an hour and a half to stew the pinions. Sufficient, one set of pinions for one or two persons. Turkey, Plucking of. — When plucking a turkey, or poultry of any kind, be careful to pull out the feathers in the direction in which they lie. If this point is not attended to, the skin may be torn and the appearance of the bird spoiled. After the bird is plucked, singe off the hairs with a lighted paper. Turkey, Potted.— Take a small turkey weighing about five pounds; pluck, singe, draw, and bone it, and cut off the neck and legs. Lay it skin downwards on a table, season with pepper, salt, and powdered mace, spread a layer of forcemeat all over it, and roll it I round. Choose a potting-pan of a suitable size j for the turkey. Place a layer of forcemeat I at the bottom, put in the bird, and cover with I forcemeat. Lay three or four thin slices of : fat bacon and a bay-leaf on the top. Cover I the pan, and place it in a large saucepan with \ boiling water two inches deep, and add more I boihng water as this evaporates to keep it to j the same depth. Put it into the oven, and let I it cook gently until done enough. In order to i ascertain when this point is reached, push a j trussing-needle right through the body of the ' bird, and when it enters easily^ the turkey may I be taken out. Let it get cold, and cover the j surface with a layer of good dripping or lard. I Set it in a cool place for several hours, and it wiU ; be ready for use. The forcemeat may be made j as follows : — Cut the meat in shreds, free from ! skin and sinew, from the legs of the bird. Put 'i with it half a pound of lean veal and a pound I of fat bacon. Mince all finely together, and I pound the mixture till it is quite smooth, and i whilst pounding keep adding pepper, salt, and ! spice until it is pleasantly flavoured. The quantity of salt must be regulated by the quality of the bacon. Time to bake, three hours. Turkey, Potted (another way).— Cut the flesh from a cold roast turkey, and free it from skin and sinew. Weigh it, mince finely, and pound it in a mortar to a smooth paste with one-fourth of its weight in grated tongue or ham, an equal weight of fresh butter, and whilst pounding the meat keep adding salt, pepper, and powdered mace in small quantities at a time tiU it is pleasantly and rather highly seasoned. When the meat is quite smooth, press it into small pots, and cover with clarified butter a quarter of an inch deep. Store in a cool place. Time, three-quarters of an hour or more to prepare.