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Classic
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page 158
a rich gravy, serving it hot with mushrooms, capers, truffles or oysters; or it
may be roasted after being boned and forced.
170. Roast Turkey. If the turkey has been killed for a few days or a week before
cooking and after it has been prepared as directed in No. 169, bend the joints
upwards before cooking, lard if desired wherever there are no fatty portions, or
else omit the larding and fill with a forcemeat, (see A, Nos. 27, 28 or 29).
Sprinkle with fine salt, line the pan, which should be very dean, with thin fat
pork slices and some of the same should be laid on the breast; put in plenty of
butter and boiling water and then put the turkey on the fire, cover tightly, and
let it cook in a scant broth for 1 1/2 hours, or long enough until the meat is
almost tender; the cooking should proceed slowly but uninterruptedly, but the
heat must not be too great. Pour the broth into a separate vessel, lay a large
piece of butter on the breast of the turkey and bring it into a hot oven, roast
until quite tender and of a yellow (not brown) color; frequent basting is very
essential and should be carefully attended to. The broth is added gradually; the
addition of cream will make the gravy much thicker. When ready to serve stir 2
tablespoonfuls of flour in the pan for a few minutes, adding enough cold water
to bind the gravy, stirring in everything that remains in the pan or adheres to
it. Add whatever salt is necessary. Serve the turkey on a hot platter,
garnishing with a border of thin lemon slices.
A young turkey will require about 1 1/2 hours until it is tender; old birds from
3 hours and upwards.
REMARK.--The heart, stomach, wings, etc., of a turkey, together with some veal,
may be cooked to make a good fricassee, to which dumplings, mushrooms, etc., can
be added, or else, with a little veal, they make a clear soup.
171. Turkey with Forcemeat. Make a forcemeat of 3/4 pound of chopped veal, 3/4
pound of streaky pork, also finely chopped 1/2 cupful of melted butter, 3 eggs,
the whites of 2 eggs beaten to a froth and stirred in at last. Furthermore, 4
ounces of stale wheat bread soaked in cold water and pressed, 1/2 ounse of
sliced mushrooms or better still, truffles, the turkey liver finely chopped, 4
veal sweetbreads cooked until half done and with the
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