Place the fowl in a roasting pan and set it
in a hot oven ; roast and baste frequently with its own gravy ; as
soon as brown on one side, turn it over ; continue until the turkey
has become a delicate brown on all sides ; then add Yf pint of boil-
ing water or giblet broth, and roast and baste till done. Shortly
before serving, lay the turkey on a warm dish and remove the
threads and strings ; free the gravy from fat ; mix 1 tablespoon! ul
cornstarch with 1 gill of cold water ; add it to the gravy, stir, and
cook 2 minutes over the fire ; add sufficient giblet broth to make a
creamy sauce, and cook 5 minutes ; strain, and serve with the tar-
key. Serve with cranberry sauce and celery salad ; also vegetables,
like mashed potatoes, stewed peas, and sweet potatoes, may be
served with it. Turkey may be roasted without stuffing; or the
crop may be stuffed only.
Boiled Turkey ft rAllemande.— Select a fine young turkey
5 to 6 pounds in weight ; singe, draw, and wash it, run a trussing
needle with a fine cord through the thigh and body to the other
thigh, and tie it in the back ; then run it through the wings and
the skin of the neck, fastening it to the back« Place the turkey in
TURKEY. 897
a soup kettle; coyer with boiling water; add 1 heaping tablespoon-
f ul salt, a large bouquet, and 3 onions ; cover and cook slowly till
done ; 15 minutes before serving melt 2 ounces butter in a saucepan,
add 1 heaping tablespoonful flour, stir and cook 3 minutes ; then
add 1 pint of the strained broth, and, if handy, 1 gill of mushroom
liquor, 6 whole peppers, and Y4 teaspoonf ul nutmeg, cook 5 minutes ;
strain into a clean saucepan, mix the yolks of 2 eggs with 7, cupful
cream ; add it to the sauce, let it get hot, but not boiling ; add 1
tablespoonful lemon juice✪ Boiled Turkey à l'Allemande, and, if necessary, a little salt. Place the
turkey on a warm dish, remove the cord, and serve with the sauce ;
arrange in clusters small cooked cauliflower roses, 18 cooked carrot
balls, and 12 small cooked white onions around the turkey.
Boiled Turkey with Celery Sauee.— Boil a turkey the same
as in the foregoing recipe. Boil until tender 4 celery roots from
table celery, with Vs teaspoonful salt and y, ounce butter. In the
meantime melt 1 ounce butter in a saucepan ; add 1 tablespoonful
flour, stir and cook 3 minutes ; add Ya pint of the strained turkey
broth, cook 5 minutes ; when the celery is done, cut it first into
slices, then into narrow strips, and add it to the sauce ; mix the
yolks of 2 eggs with % cup of cream, add it to the sauce ; add last
1 tablespoonful lemon juice ; keep the saucepan a few minutes with-
out boiling over the fire ; then serve with the turkey.
Page 267 · 1 recipe record on this page
Presented as published in 1914. 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
Place the fowl in a roasting pan and set it in a hot oven ; roast and baste frequently with its own gravy ; as soon as brown on one side, turn it over ; continue until the turkey has become a delicate brown on all sides ; then add Yf pint of boiling water or giblet broth, and roast and baste till done. Shortly before serving, lay the turkey on a warm dish and remove the threads and strings ; free the gravy from fat ; mix 1 tablespoonful cornstarch with 1 gill of cold water ; add it to the gravy, stir, and cook 2 minutes over the fire ; add sufficient giblet broth to make a creamy sauce, and cook 5 minutes ; strain, and serve with the turkey. Serve with cranberry sauce and celery salad ; also vegetables, like mashed potatoes, stewed peas, and sweet potatoes, may be served with it. Turkey may be roasted without stuffing; or the crop may be stuffed only.
Boiled Turkey ft rAllemande.— Select a fine young turkey 5 to 6 pounds in weight ; singe, draw, and wash it, run a trussing needle with a fine cord through the thigh and body to the other thigh, and tie it in the back ; then run it through the wings and the skin of the neck, fastening it to the back. Place the turkey in
a soup kettle; cover with boiling water; add 1 heaping tablespoonful salt, a large bouquet, and 3 onions ; cover and cook slowly till done ; 15 minutes before serving melt 2 ounces butter in a saucepan, add 1 heapingtablespoonful flour, stir and cook 3 minutes ; then add 1 pint of the strained broth, and, if handy, 1 gill of mushroom liquor, 6 whole peppers, and 1/4 teaspoonful nutmeg, cook 5 minutes ; strain into a clean saucepan, mix the yolks of 2 eggs with 1/2 cupful cream ; add it to the sauce, let it get hot, but not boiling ; add 1 tablespoonful lemon juice, and, if necessary, a little salt. Place the turkey on a warm dish, remove the cord, and serve with the sauce ; arrange in clusters small cooked cauliflower roses, 18 cooked carrot balls, and 12 small cooked white onions around the turkey.
Boiled Turkey with Celery Sauee.— Boil a turkey the same as in the foregoing recipe. Boil until tender 4 celery roots from table celery, with 1/8 teaspoonful salt and 1/2 ounce butter. In the meantime melt 1 ounce butter in a saucepan ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1/2 pint of the strained turkey broth, cook 5 minutes ; when the celery is done, cut it first into slices, then into narrow strips, and add it to the sauce ; mix the yolks of 2 eggs with 1/2 cup of cream, add it to the sauce ; add last 1 tablespoonful lemon juice ; keep the saucepan a few minutes without boiling over the fire ; then serve with the turkey.
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Boiled Turkey à l'Allemande