Cassell's dictionary of cookery

Turkey with Truffles. — Take a nice fat turkey the moment it has been killed ; empty it, and put plenty of salt inside the body to draw the blood out. Then let it cool, and prepare some truffles in the following manner : take two or three pounds, peel them, and smell whether they are all of a good flavour, and not musked. Pick out the smallest from amongst them, and chop them very fine. Take some fat white bacon, and rasp it, so as to obtain the fat only, without any of the sinews. When you have rasped a sufficient quantity to fill the body of the turkey, put the chopped truffles into the mortar, pound them with the rasped bacon, season well with salt, pepper, spices, &c., then mix this with large truffles, and put all in the turkey. Let the turkey remain thus for two or three days to acquire the flavour of the truffles ; sew the bird up as soon as you have finished it, and when you want it roasted, put it on the spit, covered with bacon on the breast and a few sheets of white paper, and take great care when you open the paper that you do not loosen the truffles. Serve with a clear Spanish sauce. This dish is one of the best possible if it is well seasoned and roasted. It is scarcely necessary to observe that the carver must serve the inside with the fillet, as that is one of the best parts of the dish. — Udc. Turkey's Eggs [see Eggs, Turkey's). Turkeys, Forcemeat for {see Forcemeat for Turkeys ; Oysters for Forcemeat for Boiled Fowls or Turkeys ; and Forcemeat for Turkeys, Eoast). Turkish Pilau. — A pilau, as really served in Turkey and Arabia, consists simply of rice boiled as for curry so that the grains are kept entire, mixed with a little butter, and seasoned with pepper and salt, then laid upon a dish, and the stewed meat placed upon it. For Western use, a pilau is very good prepared as follows : — Koast a rabbit, a chicken, or two or three pounds, of mutton ; when the meat is sufficiently cooked cut it into neat pieces convenient for serving, and put these aside until wanted. Put the bones and trimmings into a saucepan with two ounces of lean ham cut into dice, or a little blanched bacon-rind, a sprig of thyme, an onion stuck with two cloves, a small carrot, half a dozen peppercorns, and a pint of stock or water. Simmer the liquor gently, and skim carefully until it is pleasantly flavoured and considerably reduced. Add some salt if required. Wash one pound of Patna rice, throw it into boiling water for five minutes, drain it, dry it in a cloth, put it into a clean saucepan with a quarter of a pound of fresh butter, and stir it about over a gentle fire until it is lightly and equally coloured. Pour over it a pint and a half of stock, and let it simmer very gently until it has entirely absorbed the liquor, and is quite tender and diy without the grains being broken. Throw "in a little salt and white pepper and a tea-spoonful of curry-powder, and stir lightly with a fork to separate the grains. Pile it at once high on a dish, and place upon it the slices of meat which, a few minutes previously, have been heated but not boiled in the sauce made from the bones, &c. If a fowl has been used for the pilau, a table- spoonful of stewed sultana raisins may be placed on the top before serving. Time, about three-quarters of an hour to beil the rice. Probable cost, 4s. Sufficient for five or six persons.