Take a freshly-killed plump young turkey. If
large, half a pound of fine fresh truffles wiU be '
required for it, if small, a quarter or a third of
a pound will be sufiicient. Wash and scrub the
truffles carefully as in the preceding recipe, drain
and dry them, and cut them into thin slices with-
out peeling them. Boil or roast some fine sound
chestnuts ; the quantity must be regulated by
the size of the turkey. There must be sufflcient
with the truffles to fill the body of the bird.
Before boiling them, make a little cut in the
outer skin of each nut to keep it from bursting.
When aU are done, throw them into slightly-
salted water✪ Turkey Truffled Economically, and let them boil quickly until
tender : they will take from half an hour to an
hour. Skin them, mix the sliced truffles with
them ; then fiU the body of the bird with the
mixture, and let the turkey hang for two or
three days in a cool airy situation. On the
day that it is to be dressed fill the crop of the
bird with good veal forcemeat, truss it firmly,
tie a buttered paper over the breast, and roast
it before a clear fire. Hang it at first some
distance from it, and baste liberally. A tm-key
prepared as above will be sufficiently flavoured
with truffles ^to satisfy most people, indeed, all
but those who are excessively fond of truffles.
If liked, bread sauce or onion sauce may be sent
to table with this dish, but generally a truffled
turkey is served with its own gravy only.
Time, an hoiir and a haK to two houi's and a
haK, according to size.
Turkey Trussed for Boiling.— Pluck,
singe, and draw the bii'd, and be particularly
careful not to break the gall-bladder, which ad-
heres to the liver, for K any of the gall touches
the bird it will impart a bitter taste to it. Cut
off the head and neck, and leave sufficient skin
to turn and sew over the back. After the force-
meat is put into the breast, cut off the legs at
the first joint, di-aw the upper legs into the
body, and make a slit for the stumps to go in.
Break and flatten the breast-bone, and also
break the back-bone, that the bird may lie flat
on the dish. Truss firmly, to make it look as
plump and round as possible. Turn the pinions
'with the points over the back, and fasten Uver
(freed from gall) imder one pinion, and the
gizzard (washed and skinned) under the other.
Skewer the apron over the nose, and pass string
firmly round the body, fasten it to the skewers,
and tie it in the middle of the back.
Turkey Trussed for Roasting.—
Pluck and singe the bii-d, and in drawing it
preserve the liver and gizzard. Be particularly
careful not to break the gall-bag, which adheres
to the liver, as if any of the gaU touches the
bii'd no amoirnt of washing will remove the
bitter taste which it wUl impart. Cut off the
feet, and draw out the strings or sinews from
the thighs — there are five or six in each leg.
Place three or four folds of cloth on the high
breast-bone, and break and flatten it with a
roUing-pin to make the bird look plump. Cut
off the head and neck close to the body, and
before doing so push back the skin of the neck
so that sufficient may be left on to turn over
the back. Hold the legs in boiliag water for
a minute or two, and afterwards peel off the
rough dirty skin. FiU the breast with forcemeat,
and sew the neck over the back.
Page 2068 · 2 recipe records on this page
Presented as published in 1892. 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
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Take a freshly-killed plump young turkey. If
large, half a pound of fine fresh truffles wiU be '
required for it, if small, a quarter or a third of
a pound will be sufiicient. Wash and scrub the
truffles carefully as in the preceding recipe, drain
and dry them, and cut them into thin slices with-
out peeling them. Boil or roast some fine sound
chestnuts ; the quantity must be regulated by
the size of the turkey. There must be sufflcient
with the truffles to fill the body of the bird.
Before boiling them, make a little cut in the
outer skin of each nut to keep it from bursting.
When aU are done, throw them into slightly-
salted water, and let them boil quickly until
tender : they will take from half an hour to an
hour. Skin them, mix the sliced truffles with
them ; then fiU the body of the bird with the
mixture, and let the turkey hang for two or
three days in a cool airy situation. On the
day that it is to be dressed fill the crop of the
bird with good veal forcemeat, truss it firmly,
tie a buttered paper over the breast, and roast
it before a clear fire. Hang it at first some
distance from it, and baste liberally. A tm-key
prepared as above will be sufficiently flavoured
with truffles ^to satisfy most people, indeed, all
but those who are excessively fond of truffles.
If liked, bread sauce or onion sauce may be sent
to table with this dish, but generally a truffled
turkey is served with its own gravy only.
Time, an hoiir and a haK to two houi's and a
haK, according to size.
Turkey Trussed for Boiling.— Pluck,
singe, and draw the bii'd, and be particularly
careful not to break the gall-bladder, which ad-
heres to the liver, for K any of the gall touches
the bird it will impart a bitter taste to it. Cut
off the head and neck, and leave sufficient skin
to turn and sew over the back. After the force-
meat is put into the breast, cut off the legs at
the first joint, di-aw the upper legs into the
body, and make a slit for the stumps to go in.
Break and flatten the breast-bone, and also
break the back-bone, that the bird may lie flat
on the dish. Truss firmly, to make it look as
plump and round as possible. Turn the pinions
'with the points over the back, and fasten Uver
(freed from gall) imder one pinion, and the
gizzard (washed and skinned) under the other.
Skewer the apron over the nose, and pass string
firmly round the body, fasten it to the skewers,
and tie it in the middle of the back.
Turkey Trussed for Roasting.—
Pluck and singe the bii-d, and in drawing it
preserve the liver and gizzard. Be particularly
careful not to break the gall-bag, which adheres
to the liver, as if any of the gaU touches the
bii'd no amoirnt of washing will remove the
bitter taste which it wUl impart. Cut off the
feet, and draw out the strings or sinews from
the thighs — there are five or six in each leg.
Place three or four folds of cloth on the high
breast-bone, and break and flatten it with a
roUing-pin to make the bird look plump. Cut
off the head and neck close to the body, and
before doing so push back the skin of the neck
so that sufficient may be left on to turn over
the back. Hold the legs in boiliag water for
a minute or two, and afterwards peel off the
rough dirty skin. FiU the breast with forcemeat,
and sew the neck over the back.