Boiled Turkey. — Prepare turkey as directed. Chop very fine six
stalks nicely-blanched celery and add to the bread dressing. Or
cut the celery in third of an inch pieces, season with salt and
a pinch of cayenne✪ Chicken With Asparagus and fill turkey with it ; then sew and truss
as directed. Serve with Celery Sauce, or stir together in saucepan two
tablespoons each flour and butter, when smooth add a quart of the
turkey broth, season and add the chopped giblets, having cooked
them with the turkey, as more water is required with it than with
chicken. Celery may be added to this sauce, letting cook till ten-
der, or oysters, when simply boil up once and serve. For a White*
boiled Poiol, first cover breast with slices of lemon, and put
over these a sheet of buttered paper, then tie in the floured
cloth; place in boiling water and simmer gently as directed,
remembering that simmering instead of boiling, a chicken or
turkey, prepared in any of above ways, makes them plumper
and whiter. Always truss very firmly, as they are more apt to
lose their shape than in roasting. In serving some prefer to pour
some of the sauce over the fowl, putting the rest in sauce-boat.
Besides the sauces mentioned above. Parsley, Lemon and
Mushroom may be used, and Rice Sauce is very nice ; to make, sim-
mer Quarter pound rice in pint milk. Season with onion as for
Bread Sauce. When tender, strain and boil till thick, and a Rice
Dressing may also be used for filling, made as follows : boil three
quarters of a gill of rice in salted water till tender, but ^ains not
broken ; mix with a cup cold veal or any cold meat, or slice or two
of salt pork and three or four onions, all chopped fine ; season with
salt and pepper and a pinch of cayenne and sugar ; fry slightly in
POULTRY. 639
^m*
frying-pan with butter size of an egg. This is a nice stuffing for
tame Roast Ducks.
Boned Turkey. — Complete directions for Boning will be found
in Cutting and Curing Meats, which see ; only the different methods
of cooking the fowl alter it is boned are given here. Always weigh
the fowl before boning, and allow two-thirds weight for force-meat,
which is usually made of fresh veal and chicken, chopped fine, or
veal and pork, or sausage meat. For each pound force-meat take a
level teaspoon each powdered cloves, powdered allspice and salt,
ealtspoon ea^^h pepper and mace, one raw egg and juice of a lemon✪ Force-Meat Stuffing ;
mix thoroughly. Flace the fowl, skin down on a board, put layer
of stuffing on it about half an inch thick, on that put two strips salt
5)ork, about three inches long and half inch wide, and the hver of
owl ; then another layer of stuffing, then the little white pieces cut
off by the breast-bone, when boning the turkey, and about a half can
of mushrooms. Now draw the fowl together, sew
vent and neok first then sew up the back. If "
wished, two or three truffles may be added. After ^
Page 464 · 2 recipe records on this page
Presented as published in 1890. 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
Boiled Turkey. — Prepare turkey as directed. Chop very fine six stalks nicely-blanched celery and add to the bread dressing. Or cut the celery in third of an inch pieces, season with salt and a pinch of cayenne and fill turkey with it ; then sew and truss as directed. Serve with Celery Sauce, or stir together in saucepan two tablespoons each flour and butter, when smooth add a quart of the turkey broth, season and add the chopped giblets, having cooked them with the turkey, as more water is required with it than with chicken. Celery may be added to this sauce, letting cook till tender, or oysters, when simply boil up once and serve. For a White boiled Fowl, first cover breast with slices of lemon, and put over these a sheet of buttered paper, then tie in the floured cloth; place in boiling water and simmer gently as directed, remembering that simmering instead of boiling, a chicken or turkey, prepared in any of above ways, makes them plumper and whiter. Always truss very firmly, as they are more apt to lose their shape than in roasting. In serving some prefer to pour some of the sauce over the fowl, putting the rest in sauce-boat. Besides the sauces mentioned above. Parsley, Lemon and Mushroom may be used, and Rice Sauce is very nice ; to make, simmer Quarter pound rice in pint milk. Season with onion as for Bread Sauce. When tender, strain and boil till thick, and a Rice Dressing may also be used for filling, made as follows : boil three quarters of a gill of rice in salted water till tender, but ^ains not broken ; mix with a cup cold veal or any cold meat, or slice or two of salt pork and three or four onions, all chopped fine ; season with salt and pepper and a pinch of cayenne and sugar ; fry slightly in
^m*
frying-pan with butter size of an egg. This is a nice stuffing for tame Roast Ducks.
Boned Turkey. — Complete directions for Boning will be found in Cutting and Curing Meats, which see ; only the different methods of cooking the fowl alter it is boned are given here. Always weigh the fowl before boning, and allow two-thirds weight for force-meat, which is usually made of fresh veal and chicken, chopped fine, or veal and pork, or sausage meat. For each pound force-meat take a level teaspoon each powdered cloves, powdered allspice and salt, halfteaspoon each pepper and mace, one raw egg and juice of a lemon ; mix thoroughly. Flace the fowl, skin down on a board, put layer of stuffing on it about half an inch thick, on that put two strips salt
5)ork, about three inches long and half inch wide, and the hver of owl ; then another layer of stuffing, then the little white pieces cut off by the breast-bone, when boning the turkey, and about a half can of mushrooms. Now draw the fowl together, sew vent and neok first then sew up the back. If "
wished, two or three truffles may be added. After ^
Records on this page
Chicken With AsparagusForce-Meat Stuffing