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Boned Turkey in Aspic Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boned Turkey in Aspic Jelly

Ingredients

Directions

  1. Warm the mould or shape and remove the pressed turkey.

  2. Take off the cloth and draw out the thread.

  3. Wipe off all adhering jelly and fat with a towel dipped in hot water.

  4. Shave off any discolored or ragged portions.

  5. Use a vegetable cutter to stamp out half a dozen small shapes from thick sliced green pickle.

  6. Place the pickle shapes at the bottom of the mould.

Recipe from a historical cookbook (Internet Archive).

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.

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