To Boil a Turkey from Modern Cookery for Private Families by Eliza Acton
A delicate but plump hen-turkey of moderate size should be selected for boiling. Free the skin most carefully from all the stumps, rad draw the bird, using the greatest precaution not to break the ...
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Ingredients
- ham
- tongue
- white sauce
- celery sauce
- butter
- parsley
- bacon
- breast
- oyster
- hen-turkey
- turkey
- plenty
- chestnut
- french forcemeat
- oyster-forcemeat
- oyster sauce
- water
- cold water
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