Boiled Turkey and Celery Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse and truss a good turkey for boiling, stuff the crop of the bird with one to two pounds of sausage meat, according to the size of the bird, sew up the crop, put one or two pieces of slitted ...
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Cooking tools:
- Butcher's twine
- Stockpot
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Ladle
- Wooden spoon
- Mixing bowl
- Parchment paper
- Stove
- Kitchen shears
- Spoon
- Whisk
- Colander
- Kitchen timer
Ingredients
- turkey
- sausage meat
- fat bacon
- breast
- buttered paper
- plenty of vegetables
- onions
- leeks
- celery
- carrots
- herbs
- peppercorns
- mace
- white stock
- cloves
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