Cassell's dictionary of cookery

Turkey Poult, Cold, To Re-dress. — The remains of a turkey poult may be minced, made into patties, croquettes, &c., or, indeed, dressed up in various ways very much like the larger bird. The following will be found to be the most satisfactory way of serving it a second time : — C'lit the meat into neat pieces free from skin, bone, and sinew. Put the trimmings into a saucepan with a pint of white stock, a small bunch of parsley, a finely -minced shallot, and six mushrooms chopped small. Add pepper, salt, and grated nutmeg, and simmer the sauce till it is pleasantly flavoured and partly reduced. Strain it, thicken with a little white roux or with flour and butter, and add an equal quantity of new milk or cream. Stir it over the fire till it TUR ( 1010 ) TUB toils, put in the slices of meat, and let them simmer until they are quite hot ; but the sauce must not boil after they are added. Put the meat on a hot dish, pour the sauce over, and garnish the dish with sliced lemon and parsley. Time : about an hour and a quarter to make the sauce; four or five minutes to heat the meat. Probable cost, if milk be used, 8d., exclusive of the cold turkey poult. Ttirkey Poult, To Roast.— The turkey poult or young turkey is an excellent substitute for the fully-grown bird, as it is most easily obtained in summer and autumn, when the large turkeys are out of season. The young ones may be said to be in season whenever they are large enough to be used. They may be roasted in the same way as a fuUy-grown bird. It is not usual to fill them with forcemeat, though some epicures, regardless of expense, are partial to them when stuffed with truffles, and served with perigueux sauce. Tongue, bacon, or sausages are generally sent to table with them. Turkey poults are trussed with the head tucked under the wing, and the legs twisted under like a duck. Unlike the grown bird, the feet may be left on, though the claws must be cut off. A turkey poult should be put down to a clear fire, liberally basted, and when ■done enough should be served on a dish garnished with watercress. Brown gravy and bread sauce should be sent to table with it. Time to roast, three-quarters of an hour to an hour and a half, according to size. Turkey Poult, Truffled. — FiU the body of the bird with nicely-seasoned veal forcemeat, and add as many truffles as it may be wished to use, first cutting them into balls the size of a walnut. The trimmings of the truffles may be used to make sauce, or they may be minced and mixed with the forcemeat. Lard the breast of the bird, or, if this is not practicable, cover with thin slices of fat bacon, truss firmly, and put it down before a clear fire. Baste Hberally, and serve truffle sauce or bread sauce with it. Time to roast, one hour or more, according to size.