How to Cook Turkey - The Victorian Way
Join Mrs Crocombe as she prepares a side dish for Lord and Lady Braybrooke's Christmas dinner at Audley End House.
INGREDIENTS
1 whole turkey (deboned)
2 sticks of celery
2 carrots
4-5 pints of water
115g sausage meat
115g chopped suet/butter
60g apple
25g ground almonds
115g pistachio nuts
1tsp coriander
½ tsp ground allspice
1 lemon
2 eggs
METHOD
Start by making your stuffing. Combine your suet/butter, apple, almonds, chopped pistachios, coriander, allspice and sausage meat. Then add some lemon juice and the eggs.
Now you can stuff your turkey. Once it's full, you can sew up the bird to hold everything in place. Wrap it in brown paper, then cover tightly with muslin cloth. Tie everything together with some string.
Add your bird to a pan and cover with water. You'll need to boil for at least an hour and a half, but larger birds make take longer.
Once your turkey is cooked and cooled, remove the wrapping and string. You can then decorate with some mayonnaise with a small amount of gelatin added. Add some pickled walnuts to some hatelets or skewers and adorn with parsley.
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INGREDIENTS
1 whole turkey (deboned)
2 sticks of celery
2 carrots
4-5 pints of water
115g sausage meat
115g chopped suet/butter
60g apple
25g ground almonds
115g pistachio nuts
1tsp coriander
½ tsp ground allspice
1 lemon
2 eggs
METHOD
Start by making your stuffing. Combine your suet/butter, apple, almonds, chopped pistachios, coriander, allspice and sausage meat. Then add some lemon juice and the eggs.
Now you can stuff your turkey. Once it's full, you can sew up the bird to hold everything in place. Wrap it in brown paper, then cover tightly with muslin cloth. Tie everything together with some string.
Add your bird to a pan and cover with water. You'll need to boil for at least an hour and a half, but larger birds make take longer.
Once your turkey is cooked and cooled, remove the wrapping and string. You can then decorate with some mayonnaise with a small amount of gelatin added. Add some pickled walnuts to some hatelets or skewers and adorn with parsley.
Discover more Victorian recipes:
SUBSCRIBE TO OUR YOUTUBE CHANNEL:
FIND A PLACE TO VISIT:
VISIT OUR BLOG:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM:
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