Draw, singe, and cut a goose into sixteen parts (see
stewed chicken with risotto), bone these as much as possible,
then place them nicely in a large well-buttered saut^pan
with two ounces of clarified butter, half a pound of chopped
fat bacon, two chopped onions, and a tablespoonful of
chopped parsley ; season with salt and pepper ; fry the lot
over a brisk fire till the pieces of goose are nicely coloured
all round, then moisten with a pint and a half of broth
add six nice ripe tomatoes, previously peeled and cut in
slices ; simmer till well done ; then dish up the pieces of
goose in the same style as chicken marengo, pour the
sauce round, and serve.
644. BRAIZED TURKEY A L'lTALIENNE.
For this dish select a fine young turkey weighing about
eight pounds, trim, singe, and draw it in the same style as
capon k la Napolitaine; sew up the vent-opening; cut
off the feet, scald the legs in order to divest them of their
black skin, and remove the angular breast-bone ; then make
a risotto k I'ltalienne (No. no) with one quart of rice, for
which use the giblets of the turkey. When the risotto has
cooled down a little, stuff the turkey with it^ draw up the
crop-skin and sew it carefully, as described for capon k la
Napolitaine. Truss it as for braizing, then place it in an
PRACTICAL HOUSEHOLD COOKERY. 321
oval braizing- pan with enough stock to cover the pinions ;
add two onions, each stuck with two cloves, and one head
of celery; season with salt and pepper; boil, and then
simmer with the pan partly covered for two hours, taking
care to often baste the bird, and turn it over after an hour's
simmering. When done, take out the turkey and put it
with half a pint of its liquor on a baking-dish in the oven
for ten minutes to glaza Meanwhile strain a pint of the
bix)th through a tammy into a small stewpan, reduce it by
sharply boiling over the fire, and when the turkey has been
glazed, dish it up with its gravy free from fat, and serve
with the reduced sauce apart.
645. BRAIZED TURKEY A LA JARDINIERE.
Prepare a nice fat turkey as in the foregoing, without
stuffing ; truss for braizing ; cover with thin slices of fat
bacon, and wrap in a well-buttered sheet of paper; place
it in a stewpan with a carrot, one head of celery, tw^o
onions, each stuck with two cloves, a " bouquet garni," and
enough stock to cover the paper; season with salt and
pepper ; boil, and then simmer very gently for two hours
with the pan partly covered. In the meantime prepare
separately a garnish a la jardiniere, composed of a quarter
of a pound of French beans (No. 290), four ounces of cauli-
flower-head (No. 292), four ounces of asparagus-points
(No. 287), four ounces of turnips (No. 284), and four
ounces of carrots (No. 283) turned into small pear-shaped
pieces. Having cooked them separately, mix the lot well
together by tossing in a saute-pan, and keep hot.
When the turkey is properly cooked, remove the string,
paper, and bacon; dish it up, ^rnish round with the
vegetables and serve, with Bechamel sauce (No. 154) in a
sauce-boat apart. The gravy must be strained and put by
for use.
X
322 PRACTICAL HOUSEHOLD COOKERY.
646. BOILED TURKEY WITH CELERY.
Prepare and draw a nice hen-turkey as in the previous
number, stufp it with veal or sausage-meat stuffing, and
truss it for boiling. Put it in an oval braizing-pan with
enough white stock to cover it ; add a carrot, an onion stuck
with two cloves, one head of celety, and a ^' bouquet gamL*'
Boil it, and simmer gently for two hours. Meanwhile
prepare a garnish of celery (Na 282), and when the turkey
is properly cooked remove the string, dish it up, garnish
round with celery, pour the Celery sauce over the turkey,
and serve.
647. BOILED TURKEY WITH OYSTER SAUCE.
Prepare, stuff and boil a turkey as directed for boiled
turkey with celery, and when ready dish it up and garnish
with Oyster sauce (No. 186) before serving. ✪ Boiled Turkey with Celery
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Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Draw, singe, and cut a goose into sixteen parts (see
stewed chicken with risotto), bone these as much as possible,
then place them nicely in a large well-buttered saut^pan
with two ounces of clarified butter, half a pound of chopped
fat bacon, two chopped onions, and a tablespoonful of
chopped parsley ; season with salt and pepper ; fry the lot
over a brisk fire till the pieces of goose are nicely coloured
all round, then moisten with a pint and a half of broth
add six nice ripe tomatoes, previously peeled and cut in
slices ; simmer till well done ; then dish up the pieces of
goose in the same style as chicken marengo, pour the
sauce round, and serve.
644. BRAIZED TURKEY A L'lTALIENNE.
For this dish select a fine young turkey weighing about
eight pounds, trim, singe, and draw it in the same style as
capon k la Napolitaine; sew up the vent-opening; cut
off the feet, scald the legs in order to divest them of their
black skin, and remove the angular breast-bone ; then make
a risotto k I'ltalienne (No. no) with one quart of rice, for
which use the giblets of the turkey. When the risotto has
cooled down a little, stuff the turkey with it^ draw up the
crop-skin and sew it carefully, as described for capon k la
Napolitaine. Truss it as for braizing, then place it in an
PRACTICAL HOUSEHOLD COOKERY. 321
oval braizing- pan with enough stock to cover the pinions ;
add two onions, each stuck with two cloves, and one head
of celery; season with salt and pepper; boil, and then
simmer with the pan partly covered for two hours, taking
care to often baste the bird, and turn it over after an hour's
simmering. When done, take out the turkey and put it
with half a pint of its liquor on a baking-dish in the oven
for ten minutes to glaza Meanwhile strain a pint of the
bix)th through a tammy into a small stewpan, reduce it by
sharply boiling over the fire, and when the turkey has been
glazed, dish it up with its gravy free from fat, and serve
with the reduced sauce apart.
645. BRAIZED TURKEY A LA JARDINIERE.
Prepare a nice fat turkey as in the foregoing, without
stuffing ; truss for braizing ; cover with thin slices of fat
bacon, and wrap in a well-buttered sheet of paper; place
it in a stewpan with a carrot, one head of celery, tw^o
onions, each stuck with two cloves, a " bouquet garni," and
enough stock to cover the paper; season with salt and
pepper ; boil, and then simmer very gently for two hours
with the pan partly covered. In the meantime prepare
separately a garnish a la jardiniere, composed of a quarter
of a pound of French beans (No. 290), four ounces of cauli-
flower-head (No. 292), four ounces of asparagus-points
(No. 287), four ounces of turnips (No. 284), and four
ounces of carrots (No. 283) turned into small pear-shaped
pieces. Having cooked them separately, mix the lot well
together by tossing in a saute-pan, and keep hot.
When the turkey is properly cooked, remove the string,
paper, and bacon; dish it up, ^rnish round with the
vegetables and serve, with Bechamel sauce (No. 154) in a
sauce-boat apart. The gravy must be strained and put by
for use.
X
322 PRACTICAL HOUSEHOLD COOKERY.
646. BOILED TURKEY WITH CELERY.
Prepare and draw a nice hen-turkey as in the previous
number, stufp it with veal or sausage-meat stuffing, and
truss it for boiling. Put it in an oval braizing-pan with
enough white stock to cover it ; add a carrot, an onion stuck
with two cloves, one head of celety, and a ^' bouquet gamL*'
Boil it, and simmer gently for two hours. Meanwhile
prepare a garnish of celery (Na 282), and when the turkey
is properly cooked remove the string, dish it up, garnish
round with celery, pour the Celery sauce over the turkey,
and serve.
647. BOILED TURKEY WITH OYSTER SAUCE.
Prepare, stuff and boil a turkey as directed for boiled
turkey with celery, and when ready dish it up and garnish
with Oyster sauce (No. 186) before serving.