German cookery for the English kitchen / by Ella Oswald.

  • Oswald, Ella
Date:
1906
Catalogue details

Licence: In copyright

Credit: German cookery for the English kitchen / by Ella Oswald. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    98/267 (page 78)
    For 8 Persons. One turkey. Pute Oder Truthahn. (Roast Turkey.) Time of Preparation : 3^ hours, j f lb. butter. {For the stuffing.) ] oz. breadcrumbs. 4 oz, butter. 2 eggs. 2 oz. pork fat. 4^ oz. boiled lean pork. 2 boiled pigs’ kidneys. 5 oz. cold roast veal. The turkey liver. 2 oz. bacon. I teaspoonful chopped onions. I oz. fresh truffles. {or oz. dried truffles.) Some chopped parsley. A pinch of pepper and salt. Pass the pork fat, lean boiled pork and roast veal twice through the mincing machine. Boil the kidneys, cut them into dice, mix the fat, pork, veal and kidneys with the breadcrumbs, eggs, finely-chopped truffles, onions, salt and pepper to form a stuffing. Fill the crop of the turkey with this and then sew it together. Rub the turkey inside with salt, chopped parsley and lemon juice, and rub salt over the outside of the turkey also. Place then in a deep baking tin with a pint of boiling water. For 15 to 20 minutes, let the turkey stew in the water alone. Then add | lb. browned butter and roast, basting well, till done. These are prepared in the same manner as Chicken Fricassee and Ragout. Rub the goose over, inside and out, with salt. Place in it several stalks of marjoram and fill with little apples, then sewing together. The apples should be cored, but Truthahn-Frikassee und Ragout. (Turkey Fricassee and Ragout.) Gansebraten. (Roast Goose.)