Singe the turkey; pick all the feathers out; wash well; cut the
head off and pull the skin to the body; cut off the neck. Then
open a small space on the back of the turkey and remove all of
the insides (take care not to break the gall) ; remove the crop that is
in the neck between the skin and the meat. Sometimes the crop
is very large; at other times it is empty — only a thin skin. Wash
the turkey thoroughly inside with a little boiling water to clean it
well before stuffing it.
Stuffing. Take one and a half pounds mushrooms, put on the
stove in two cups water, half cup sherry, pepper and salt, to cook
for about fifteen minutes. When done cut in small dices. Take
a loaf of stale bread; cut in slices, then cut the slices in small dices
and put in a frying pan with half cup butter and a teaspoon of
thyme; mix the mushrooms and bread together; moisten with a
little of the juice from the mushrooms; toast it all around (be careful
not to break the bread in smaller pieces); add pepper and salt to
taste and two tablespoons sherry, one tablespoon chopped parsley.
Fill the turkey with this stuffing; tie up with a string nice and
plump; put in a roasting pan; rub some butter over the body;
sprinkle with pepper and salt ; put in a hot oven (basting it now and
then and turning it around). First leave the breast up to get nice
and brown, then turn on the side; when that side is brown, turn on
the other side; then on the breast, to get the back well done and
brown; last put the breast up to get brown and crispy. When
210
THE SWEDISH, FRENCH,
done, put on a platter, garnish with parsley, serve with mashed
potatoes and green vegetables, cranberry and giblet sauce.
This dish is generally used for Thanksgiving, Christmas, and
New Year, but during December and January when they are in
season it is often used for a Sunday dinner.
Stuffed Roast Turkey with Veal
Dindon farci de Veau et roti
Clean the turkey [see recipe: Stuffed Roast Turkey with
Mushrooms] and fill.
Filling. To one pound of veal take half pound sausage meat.
Put the veal through the machine three or four times; add the
sausage meat, one small cup bread crumbs, half cup cream sauce,
two tablespoons sherry, juice of an onion, pepper, salt, and whites
of three eggs. Mix well.
Put filling in the turkey; tie up with a string nice and plump;
put in a roasting pan; rub some butter over the turkey and sprinkle
with pepper and salt; put in a hot oven, basting it now and then
and turning it around until it is well done and crisp. When done,
put on a platter, garnish with parsley. Serve with mashed potatoes
and green vegetables with giblet and cranberry sauce.
Boned Turkey ( Dindon desosse ) a la Hammond ✪ Boned Turkey a la Hammond
Page 309 · 4 recipe records on this page
Presented as published in 1918. 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
Singe the turkey; pick all the feathers out; wash well; cut the head off and pull the skin to the body; cut off the neck. Then open a small space on the back of the turkey and remove all of the insides (take care not to break the gall) ; remove the crop that is in the neck between the skin and the meat. Sometimes the crop is very large; at other times it is empty — only a thin skin. Wash the turkey thoroughly inside with a little boiling water to clean it well before stuffing it.
Stuffing. Take one and a half pounds mushrooms, put on the stove in two cups water, half cup sherry, pepper and salt, to cook for about fifteen minutes. When done cut in small dices. Take a loaf of stale bread; cut in slices, then cut the slices in small dices and put in a frying pan with half cup butter and a teaspoon of thyme; mix the mushrooms and bread together; moisten with a little of the juice from the mushrooms; toast it all around (be careful not to break the bread in smaller pieces); add pepper and salt to taste and two tablespoons sherry, one tablespoon chopped parsley.
Fill the turkey with this stuffing; tie up with a string nice and plump; put in a roasting pan; rub some butter over the body; sprinkle with pepper and salt ; put in a hot oven (basting it now and then and turning it around). First leave the breast up to get nice and brown, then turn on the side; when that side is brown, turn on the other side; then on the breast, to get the back well done and brown; last put the breast up to get brown and crispy. When
done, put on a platter, garnish with parsley, serve with mashed potatoes and green vegetables, cranberry and giblet sauce.
This dish is generally used for Thanksgiving, Christmas, and New Year, but during December and January when they are in season it is often used for a Sunday dinner.
Stuffed Roast Turkey with Veal
Dindon farci de Veau et roti
Clean the turkey [see recipe: Stuffed Roast Turkey with Mushrooms] and fill.
Filling. To one pound of veal take half pound sausage meat. Put the veal through the machine three or four times; add the sausage meat, one small cup bread crumbs, half cup cream sauce, two tablespoons sherry, juice of an onion, pepper, salt, and whites of three eggs. Mix well.
Put filling in the turkey; tie up with a string nice and plump; put in a roasting pan; rub some butter over the turkey and sprinkle with pepper and salt; put in a hot oven, basting it now and then and turning it around until it is well done and crisp. When done, put on a platter, garnish with parsley. Serve with mashed potatoes and green vegetables with giblet and cranberry sauce.
Boned Turkey ( Dindon desosse ) a la Hammond
Records on this page
Boned Turkey a la HammondStuffed Roast Turkey with MushroomsStuffed Roast Turkey a la ParfaiteStuffed Roast Turkey with Veal