This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 tablespoonful of flour
Yolk of one egg
Put the butter in a frying-pan to melt, add to it the flour, mix well; add the liquor, and stir constantly until it boils; add salt and pepper, take from the fire, and add the beaten yolk.
If you use wine, four tablespoonfuls of sherry may be added to the stock when you put the turkey on to simmer.
Serve cranberry sauce with it.
To bone, proceed in exactly the same manner as for Boned Chicken, When boned, fill with the following: -
1 pair of chickens weighing about eight pounds
1 pint of mushrooms or truffles -
2 tablespoonfuls of chopped parsley
Chop the uncooked meat of the chickens very fine. Cut the tongue into very thin slices. Cut the mushrooms also into slices; spread the turkey out on the table, with the inside up and the rump towards you; dust it well with salt and pepper. Now put on a layer of sausage meat, then a layer of mushrooms, then a layer of chopped chicken, then a layer of tongue, then a sprinkling of parsley and so on until you have used nearly all the materials given. Mix the remaining materials, which should be just enough to fill the wings and legs. Bring the two sides of the skin together, giving the turkey a round form, sew it up, turn it over, tuck back the wings and fasten them with a small skewer; bring the legs down by the side of the turkey and fasten them in the same way. Now finish in precisely the same manner as a boned chicken. (See directions given for
Boned Chicken, and read the whole recipe very carefully before beginning.)
Select a nice fat hen turkey weighing about twelve pounds. Singe, but do not draw. Bone as directed. (See Boned Chicken). Turn the legs and wings inside out, and draw them inside of the turkey. Now bone a chicken, turn the legs and wings in the same way, dredge both with salt and pepper. Place the chicken inside the turkey, with the rump of the chicken toward the neck of the turkey so that the white meat will not all be in the same place. Mix one pound of sausage meat or lean ham with one cup of bread crumbs and two well-beaten eggs. Form into a roll the shape of the turkey carcass, place it inside the chicken, draw the skin of the turkey together, and sew it up. Then press and roll with the hands until the galantine is an even roll. Tie at the extremities, and also across in two places. Now wrap tightly in a cloth, and tie as before. Put into a soup-kettle the bones from the turkey and chicken, one onion, one carrot sliced, six whole cloves, two bay leaves, a large sprig of parsley and three quarts of cold water, stand it over a moderate fire and bring slowly to a boil; skim, put in the galantine, and simmer gently for four hours. At the end of that time take the kettle from the fire and let the galantine cool in the liquor, then take it out and place on a fiat dish; put a meat board on top of it, and two flat irons on top of the board, and stand away over night. In the morning remove the cloth carefully, brush the galantine over with a beaten egg, dust with bread crumbs and parsley chopped very fine, place in a very hot oven to brown, then stand away until very cold. This can be garnished with aspic jelly, or a jelly made from the bones, same as Boned Chicken. It is to be sliced thin when eaten, helping a small portion of the jelly with each slice.
A caponed turkey may be prepared as Caponed Chicken, or roasted according to the preceding recipes. It is more tender, larger, and decidedly better flavored than other turkeys, and consequently commands very high prices.