1270.—TURKEY, HASHED. (Fr.—Hachie de Dinde.)
Ingredients.—The remains of cold roast turkey, 1½ ozs. of butter, 1½ ozs. of flour, ¾ of a pint of stock made from bones and trimmings of turkey, salt and pepper, a few drops of liquid caramel.
Method.—Divide the turkey into small neat joints, and put them aside. Put the bones and trimmings into a stewpan with a small onion, a blade of mace, a few peppercorns and a little salt, simmer gently for 2 hours, then strain and use. Melt the butter, stir in the flour, add the stock, and stir until boiling. Let the sauce boil gently for about 10 minutes, in order that the flour may be thoroughly cooked, then season to taste, add the pieces of turkey, draw the stewpan aside, and let it remain for about ½ an hour, where the contents will be kept just below simmering point. Before serving, improve the colour of the sauce by the addition of a few drops of caramel. The dish may be garnished with sippets of toasted bread, or surrounded by a border of mashed potato.
Time.—About 45 minutes after the stock is made. Average Cost, 6d. exclusive of the turkey.
Note.—For other methods of re-heating turkey, see the numerous recipes for, re-heating chicken.
English Turkeys.—These are reared in great numbers in Suffok, Norfolk and several other counties, whence they were wont to be driven to the London market in flocks of several hundreds; the improvements in our modes of travelling now, however, enable them to be brought by railway. Their drivers used to manage them with great facility, by means of a bit of red rag tied to the end of a long stick, which, from the antipathy these birds have to that colour, effectually answered the purpose of a scourge. There are three varieties of the turkey in this country, the black, the white, and the speckled or copper-coloured. The black approaches nearest the original stock, and is esteemed the best. Its flesh is white and tender, delicate, nourishing and of excellent flavour; it greatly deteriorates with age, however, and is then good for little but stewing.
1271.—TURKEY POULT, ROASTED. (Fr.—Dindon rôti.)
Ingredients.—Turkey poult, butter or fat for basting, gravy (see "Gravies").
Method.—Truss the bird for roasting and cover the breast with 2 or 3 folds of buttered paper. Roast for about 1 hour in front of a clear fire, basting frequently, and serve with good gravy, and, if liked, either fried bacon or boiled ham.
Time.—About 1 hour. Average Cost, 6s. to 7s. 6d. Sufficient for 5 or 6 persons. Seasonable from June to October.
The Wild Turkey.—In its wild state the turkey is a gregarious bird, going together in large flocks, frequently some hundreds in number. They frequent the great swamps of America, where they roost, but at sunrise repair to the dry woods in search of berries and acorns. They perch on the boughs of trees, usually mounting to the highest tops. In its manner of flight the wild turkey is awkward, but runs with great swiftness. In the early spring they become so fat that they are readily overtaken by a horseman. Wild turkeys are now rare in the inhabited parts of America, but are found in great numbers in the more distant and less frequented districts.
