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John and Henry Locke cookery archive, item 1, 1852
Page 24
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Turkey ala Braize Bone your turkey lay it flat on the table egg it all over. lay slices of ham and forcemeat all over. a small neat [Tongue?] in the centre of the breast - close it up press it into shape. sew and truss it. Lard the Breast, put it in a brazing kettle with plenty of roots, Herbs, and Spice. cover it with equal parts of stock and soup fat let it Braize an hour and half take it out strain the Gravy. take off the fat make a cullis. glaze the breast and serve with force meat balls and Rissoles. Garnish _____ Roulards and Fricandeaux [?] are done the same as veal either white or Brown. the same may be observed as regards Rissoles Croquets &c.
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Turkey ala Braize Bone your turkey lay it flat on the table egg it all over. lay slices of ham and forcemeat all over. a small neat [Tongue?] in the centre of the breast - close it up press it into shape. sew and truss it. Lard the Breast, put it in a brazing kettle with plenty of roots, Herbs, and Spice. cover it with equal parts of stock and soup fat let it Braize an hour and half take it out strain the Gravy. take off the fat make a cullis. glaze the breast and serve with force meat balls and Rissoles. Garnish _____ Roulards and Fricandeaux [?] are done the same as veal either white or Brown. the same may be observed as regards Rissoles Croquets &c.
Szathmary Culinary Manuscripts and Cookbooks
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