fowl is sewed up, roll it in a clean cloth, large Tark«7 o«taiiti>«.
enough to have about one-quarter yard to spare at each end ; tie up
very tightly so as to keep in shape, with three or four strips of
broad tape, or as illustrated.' Weigh after it is tied, and!^ put
carcass or bones, after drawing and cleaning into as many
quarts cold water as pounds the fowl weighs, and when at boil-
ing point, skim as for clear soup. When no more scum rises
add a carrot, an onion stuck with a dozen cloves, a turnip, a
bunch of herbs, parsley, bay leaf, blade of mace, and any herb
except sace. and a few pepper-corns tied well together. Put in
turkey and Doil a half hour to the pound, adding more hot water,
as needed. When done, take out, letting the broth drain from
it into the pot ; strain the stock through a folded towel laid in a col-
ander set in earthen bowl. Some let the turkey remain in broth till
it is cold. Unroll from cloth, wash cloth in hot water, then in cold,
nsinff no soap, and wrap chicken up again, tying as at first, and put
on platter ; turn another platter over it, place a heavy weight on uiia
and press till cold, or overnight if possible. Make an Aspic Jelly
to serve with the turkey by first removing fat from the broth in
which it was boiled, and to each quart broth or stock take white and
shell of one egg and tablespoon cold water ; put In saucepan and
add the broth or stock with two packages or four ounces gelatine
(this will harden three pints of stock). Stir until gelatine is dis-
solved and the stock looks clear, under the egg which should harden
and float on top. Then strain through a double towel wrunff out of
hot water and placed over a bowl. After being strained half of the
jelly may be colored with Caramel Coloring and different shades
given according to quantity of coloring used ; turn into different
molds to cool and arter the turkey has been pressed overnight un-
640 POULTBY."
1
roll, Blice and garnish, with the different shades of jell^ cut in fancy
shapes. Or place the whole Turkey Galatinej as it is sometimes
called, on a platter and pour the jell^ when partially cooled over it;
when cold serve at table garnished with parsley and slices of lemon.
Larded Turkey, — !^or cooking in any way a hen turkey a year
old is best, weighing eight or ten pounds wnen dressed. Clean,
stuff, truss and lard as directed in preface ; place in oven not quite
as hot as for roasting meats (if the fire is very hot, lay a piece of
brown paper, well greased over the fowl, to prevent scorching);
put a tablespoon of butter in bits on the breast ; it will melt and run
mto the dripping-pan, and is used to baste the fowl as roasting pro-
gresses ; baste every ten minutes, watching the turkey as it begins
to brown, very carefully, and turning it occasionally to expose all ✪ Roast Turkey
Page 465 · 1 recipe record 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
fowl is sewed up, roll it in a clean cloth, large Turkey contains. enough to have about one-quarter yard to spare at each end ; tie up very tightly so as to keep in shape, with three or four strips of broad tape, or as illustrated.' Weigh after it is tied, and!^ put carcass or bones, after drawing and cleaning into as many quarts cold water as pounds the fowl weighs, and when at boiling point, skim as for clear soup. When no more scum rises add a carrot, an onion stuck with a dozen cloves, a turnip, a bunch of herbs, parsley, bay leaf, blade of mace, and any herb except sage. and a few pepper-corns tied well together. Put in turkey and Doil a half hour to the pound, adding more hot water, as needed. When done, take out, letting the broth drain from it into the pot ; strain the stock through a folded towel laid in a colander set in earthen bowl. Some let the turkey remain in broth till it is cold. Unroll from cloth, wash cloth in hot water, then in cold, nsinff no soap, and wrap chicken up again, tying as at first, and put on platter ; turn another platter over it, place a heavy weight on it and press till cold, or overnight if possible. Make an Aspic Jelly to serve with the turkey by first removing fat from the broth in which it was boiled, and to each quart broth or stock take white and shell of one egg and tablespoon cold water ; put In saucepan and add the broth or stock with two packages or four ounces gelatine (this will harden three pints of stock). Stir until gelatine is dissolved and the stock looks clear, under the egg which should harden and float on top. Then strain through a double towel wrung out of hot water and placed over a bowl. After being strained half of the jelly may be colored with Caramel Coloring and different shades given according to quantity of coloring used ; turn into different molds to cool and after the turkey has been pressed overnight un-
640 POULTBY."
roll, Blice and garnish, with the different shades of jelly cut in fancy shapes. Or place the whole Turkey Galatine as it is sometimes called, on a platter and pour the jelly when partially cooled over it; when cold serve at table garnished with parsley and slices of lemon. Larded Turkey, — !^or cooking in any way a hen turkey a year old is best, weighing eight or ten pounds wnen dressed. Clean, stuff, truss and lard as directed in preface ; place in oven not quite as hot as for roasting meats (if the fire is very hot, lay a piece of brown paper, well greased over the fowl, to prevent scorching); put a tablespoon of butter in bits on the breast ; it will melt and run mto the dripping-pan, and is used to baste the fowl as roasting progresses ; baste every ten minutes, watching the turkey as it begins to brown, very carefully, and turning it occasionally to expose all
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Roast Turkey