When the flesh is free [from the carcass, lay it
skin down on the table, and distribute the flesh eoually all over the skin,
cutting the thickest portions and laying them open like the leaves of a book,
BO as to cover the skm ; cut out the wing and thighbones, and turn the flesh
and skin inside, like the flngers of a glove reversed. Stuff and roll in shape
as directed for a Turkey Galatine and after being boiled and pressed in a
pan or mold, remove cloth, place it in a vessel, a size larger tnan that in
which it was pressed but same shape, and fill the space with aspic jelly
poured in nearly cold ; when set dip a moment in warm water, turn out and
it is ready to be decorated. Although we have given many filling in Poultry
Department here is one differing somewhat. Tor a turkey weighing seven
pounds, take the meat of one chicken weighing four pounds, one pound of
lean veal, half a pound of lean salt pork, small cup cracKer crumbs, two eggs,
one cup broth, two and a half tablespoons salt, half teaspoon pepper and
sage, one teaspoon each summer savory, sweet marjoram, and tnyme, and,
if liked, one tablespoon capers, quart of oysters and two tablespoons onion
juice✪ Turkey Galatine. Have the meat uncooked and free from any tough pieces. Chop very
fine. Add seasoning, crackers, etc. , mix thoroughly, and use. If oysters
are ofed, half a pound of the veal must be omitted.
Another method of boning a turkey to truss in original shape is as fol«
lows ; prepare as above without drawing, cut off legs in the joints, and tips
of wines, place on its breast and cut down the back through to the bone
from the neck down to where there is but little flesh, where it is all skin and
fat. Begin at neck, and run knife between flesh and bones until vqu come
to wing. Then cut .ligaments that hold bones together and tendons that
hold flesh to bones. With thumb and fore-finger, press fiesh from smooth
bone. When you come to the joint, carefully separate ligaments and re-
move bone. l3o not trv to take bone from next joint, as that is not in the
way when carvinz, ana it gives a more natural shape to turkey. Now besin
at wish-bone, and when that is free from the flesh, run knife between sides
and flesh, always using fingers to press the meat from the smooth bones, as,
for instance, tne breast-bone and lower part of the sides. Work around
edges the same as around wings, always using great care at joints not to cut
skin. Drawing out the le^ bones turns that part of the bird inside out. Turn
turkey over, and proceed in the same manner with the other side. When
all is detached, carefully draw skin from breast-bone ; then run the knife;
between the fat and bone at the rump, leaving the small bone in the ex-
treme end, as it holds the skewers. Carefully remove the flesh from the
skeleton, and turn it rieht side out again. Rub into it two tablespoons salt
and a little pepper, and fill with dressing. 8ew up back and neck and then
the vent. Truss the same as if not boned. By leaving the wings and legs
nnboned the natural form is more easily given to the turkey in trussing and
some prefer it thus. It is very nice to hone chicken or turkey for fricassees, cur^
ties and pies ; to do this first cut them up in pieces, then begin with the legs ;
CUTTING AND CTTRINa MEATS. 651
Page 569 · 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
When the flesh is free from the carcass, lay it skin down on the table, and distribute the flesh equally all over the skin, cutting the thickest portions and laying them open like the leaves of a book, BO as to cover the skm ; cut out the wing and thighbones, and turn the flesh and skin inside, like the fingers of a glove reversed. Stuff and roll in shape as directed for a Turkey Galatine and after being boiled and pressed in a pan or mold, remove cloth, place it in a vessel, a size larger tnan that in which it was pressed but same shape, and fill the space with aspic jelly poured in nearly cold ; when set dip a moment in warm water, turn out and it is ready to be decorated. Although we have given many filling in Poultry Department here is one differing somewhat. Tor a turkey weighing seven pounds, take the meat of one chicken weighing four pounds, one pound of lean veal, half a pound of lean salt pork, small cup cracKer crumbs, two eggs, one cup broth, two and a half tablespoons salt, half teaspoon pepper and sage, one teaspoon each summer savory, sweet marjoram, and thyme, and, if liked, one tablespoon capers, quart of oysters and two tablespoons onion juice. Have the meat uncooked and free from any tough pieces. Chop very fine. Add seasoning, crackers, etc. , mix thoroughly, and use. If oysters are omitted, half a pound of the veal must be omitted.
Another method of boning a turkey to truss in original shape is as fol« lows ; prepare as above without drawing, cut off legs in the joints, and tips of wines, place on its breast and cut down the back through to the bone from the neck down to where there is but little flesh, where it is all skin and fat. Begin at neck, and run knife between flesh and bones until vqu come to wing. Then cut ligaments that hold bones together and tendons that hold flesh to bones. With thumb and fore-finger, press fiesh from smooth bone. When you come to the joint, carefully separate ligaments and remove bone. l3o not trv to take bone from next joint, as that is not in the way when carving, and it gives a more natural shape to turkey. Now besin at wish-bone, and when that is free from the flesh, run knife between sides and flesh, always using fingers to press the meat from the smooth bones, as, for instance, tne breast-bone and lower part of the sides. Work around edges the same as around wings, always using great care at joints not to cut skin. Drawing out the le^ bones turns that part of the bird inside out. Turn turkey over, and proceed in the same manner with the other side. When all is detached, carefully draw skin from breast-bone ; then run the knife; between the fat and bone at the rump, leaving the small bone in the extreme end, as it holds the skewers. Carefully remove the flesh from the skeleton, and turn it right side out again. Rub into it two tablespoons salt and a little pepper, and fill with dressing. Sew up back and neck and then the vent. Truss the same as if not boned. By leaving the wings and legs nnboned the natural form is more easily given to the turkey in trussing and some prefer it thus. It is very nice to hone chicken or turkey for fricassees, curries and pies ; to do this first cut them up in pieces, then begin with the legs ;
CUTTING AND CTTRINa MEATS. 651
Records on this page
Turkey Galatine