Page:Mrs Beeton's Book of Household Management.djvu/808

720 until boiling. Simmer gently for 10 minutes, season to taste, add a pinch of nutmeg, put in the slices of turkey, and let them become quite hot without boiling. Mix the cream and yolk of egg together, add them to the contents of the stewpan, stir gently for about 5 minutes, then serve.

Time.—To re-heat the turkey, about 20 minutes. Average Cost, 6d. to 8d., exclusive of the turkey. Sufficient for 1 dish.

Ingredients.—1 turkey, sausage meat (1 to 2 lbs., according to size of turkey), forcemeat balls (see Forcemeats); a small head of celery, 1 pint of celery sauce (see Sauces No. 184), stock or water, 2 onions, 2 carrots, 1 small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns, salt.

Method.—Prepare and truss the turkey for boiling, stuff the crop with sausage meat, wrap the bird in a well-buttered paper, and put it into a pan containing as much boiling stock or water as will cover it. When the liquor boils, add the onions, carrots, and turnip cut into large pieces, the bouquet-garni, peppercorns, and salt to taste, put on the cover and cook gently from 1½ to 2¼ hours, according to size. Meanwhile, make the forcemeat balls, and fry them in a little hot fat or butter. Cut the celery into neat pieces, and boil in well-seasoned stock or water until tender. When the turkey is sufficiently cooked, remove the trussing skewers and strings, place on a hot dish, pour the sauce over, and garnish with groups of celery, dice, and forcemeat balls. If preferred, Béchamel sauce may be substituted for the celery sauce; in any case the quantity provided should be proportionate to the size of the bird. Boiled ham or tongue usually accompanies boiled turkey.

Time.—From 2 to 2½ hours. Average Cost, 6s. to 20s., according to size of turkey and season. Seasonable, from September to March. In best condition in December and January.