Mrs Beeton Fricasseed Turkey
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
The remains of cold roast or boiled turkey;
a strip of lemon-peel,
a bunch of savoury herbs,
pepper and salt to taste,
1 pint of water,
4 tablespoonfuls of cream,
the yolk of an egg.
Mode.—Cut some nice slices from the remains of a cold turkey, and put the bones
and trimmings into a stewpan, with the lemon-peel, herbs, onion, pepper, salt,
add the water; stew for an hour, strain the gravy, and lay in the pieces of
turkey. When warm through, add the cream and the yolk of an egg; stir it well
round, and, when getting thick, take out the pieces, lay them on a hot dish, and
pour the sauce over. Garnish the fricasse with sippets of toasted bread. Celery
or cucumbers, cut into small pieces, may be put into the sauce; if the former,
it must be boiled first.
Time.—1 hour to make the gravy.
Average cost, exclusive of the cold turkey, 4d.
Seasonable from December to February.
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