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Roast Boned Turkey

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 1/2 pound of butter
  2. 1 can of mushrooms
  3. 1 teaspoonful of nutmeg
  4. 1/2 pint of Madeira wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This must be boned, as stated in Boned Turkey, with this exception: The bones must be left in all the lower extremities and in the pinions, so that when placed in shape these bones will help to form it.
  2. Take a stale loaf of bread, cut all the crust off;
  3. 1/2 pound of butter, 1 can of mushrooms, chopped, pepper and salt, 1 teaspoonful of nutmeg.
  4. Chop all this up fine;
  5. stuff every joint where the bone has been taken out so that it will look plump;
  6. tie it up;
  7. put in a baking-pan;
  8. sift flour, pepper and salt over it;
  9. place a little water in the pan to keep it from burning;
  10. bake 1-1/2 hours in a slow oven;
  11. baste it with 1/2 pint of Madeira wine in the oven;
  12. take the turkey out of the pan and make the gravy with the essence.
  13. Make potato croquettes and set all around the dish.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Sieve
  • Pastry brush
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.