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Turkey, Boiled, and Stuffed with Tongue

A boiled turkey stuffed with veal forcemeat and a tongue, served with white or celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turkey, Boiled, and Stuffed with Tongue

Ingredients

Directions

Prepare the turkey

  1. Cut off the root of the tongue, leaving a small portion of fat.

  2. Pluck, draw, singe, and bone the turkey, cutting off the legs but not the wings.

  3. Fill the inside of the turkey with veal forcemeat and push the tongue into the center.

  4. Sew the skin over the back securely and truss the bird firmly.

  5. Cover the breast with thin slices of bacon and tie the bird in a clean cloth.

Cook and serve

  1. Boil the turkey gently to prevent the skin from breaking.

  2. Serve hot or cold with white or celery sauce, carving slices across the breast.

  3. If serving for supper, let the turkey cool for 1-2 hours, then pour lukewarm white sauce over it and garnish with lemon, truffle, aspic jelly, and parsley.

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.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Turkey + truffletop 14% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Turkey + vealtop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Turkey
Forms the outer shell and holds the forcemeat and tongue together during boiling.
Veal forcemeat
Fills the cavity, adding moisture and a tender, binding texture around the tongue.
Fat bacon
Slices laid over the breast baste the lean meat and add savoury fat as it cooks.
Boiled pickled tongue
Provides the central filling with a firm texture and a salty, tangy flavour.

The step that matters

Boil the turkey gently. Vigorous boiling can split the skin and let the stuffing escape and the meat toughen. A gentle simmer keeps the bird intact and the meat tender.

“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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