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Boned Turkey

A soup made from a boned turkey, stuffed with veal, ham, truffles, mushrooms, celery, thyme, onion, parsley, and thickened with gelatin and eggs.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 17 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Boned Turkey

Ingredients

Directions

Prepare the turkey

  1. Split the turkey down the back, clear the back of meat, then take all the meat off the wings without breaking the skin, then from the side of the breast, afterwards from the thighs and legs. Leave only the carcass of bones.

  2. Gather veal, ham, truffles, mushrooms, celery, thyme, onion, and parsley. Chop the ingredients finely, except truffles and mushrooms.

  3. Season with pepper and salt to taste. Put the dressing into the meat. Sew the back of the meat closed. Place the sewn meat in a bag. Boil gently.

Make the broth

  1. Place the carcass in 1/2 gallon of water. Boil until the water is reduced to 3 pints. Add pepper, salt, and a small piece of onion. Remove the carcass and strain the broth.

  2. Melt the gelatin in a cupful of water. Add the melted gelatin to the cooled soup, along with the whites of 2 beaten eggs and 2 egg shells. Heat the soup, stirring until it boils. Boil for 10 minutes. Strain through a flannel bag.

Make the jelly and serve

  1. Prepare a small mold of jelly. Layer the jelly alternately with eggs, parsley, beets, and carrots until the mold is filled.

  2. When the turkey is done, place it in a closed pan and press it. Spread the cooled jelly over the turkey until it is entirely covered. Place the garnishing molds on the breast of the turkey. Garnish the dish with watercress, beets, and carrots.

Nutrition, whole recipe (rough)

381Calories
35 gProtein
20 gFat
14 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Egg1 large egg (50g)78
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turkey (in the method)
Forms the main body of the dish, shaped and pressed around its stuffing.
Veal
Adds meaty body and richness to the stuffing mixture.
Gelatin
Sets the strained broth into a firm jelly that coats the turkey.
Eggs
Egg whites and shells clarify the cooled broth, leaving it clear.

The step that matters

Strain the clarified broth through a flannel bag. Egg whites and shells bind particles as the soup boils, and straining must remove them fully, otherwise the jelly stays cloudy and gritty.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, thyme, parsley, celery, egg, pepper):

  1. Carrotfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, ham, thyme, parsley, celery, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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