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Meat Jelly Foe Boned Turkey

A gelatinous dish made from turkey broth, oil, eggs, and sherry, set with turmeric.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and sherry work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 43 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓

Meat Jelly Foe Boned Turkey

Ingredients

Directions

Make the jelly

  1. Remove the oil from the cold water in which the turkey was boiled and strain it into a porcelain kettle.

  2. Add gelatine, eggs, and sherry or madeira; stir well.

  3. Add the strained turkey liquor and beat rapidly with an egg beater.

  4. Heat on the stove and stir until it boils; then simmer for 10 to 15 minutes.

  5. Sprinkle with turmeric and strain as you would other jelly.

Set and serve

  1. Once cold, break up the jelly and place it over and around the turkey.

  2. Cut into thick slices and fanciful shapes using a cookie cutter.

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. Turkey + sherrytop 13% of all pairs
    Smell alikemoderate
    Cooked together43 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  2. Turkey + turmerictop 22% of all pairs
    Smell alikemoderate
    Cooked together28 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Sherry + turmerictop 23% of all pairs
    Smell alikemoderate
    Cooked together91 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + turmerictop 27% of all pairs
    Smell alikelow
    Cooked together1,390 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

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

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

What each ingredient does

Gelatine
Sets the strained liquid into a firm jelly once it cools.
Eggs
Egg whites and shells help clarify the jelly as it simmers and is strained.
Oil from boiled turkey
Adds richness and flavor, and carries the savory turkey taste into the jelly.
Sherry or madeira
Adds aroma and a touch of sweetness and acidity to balance the savory broth.
Turkey liquor
Forms the flavorful liquid base that the gelatine sets into jelly.

The step that matters

Simmer after the mixture boils. Stirring until it boils and then simmering lets the egg whites coagulate and collect impurities, which strained clear jelly depends on. Too little simmering leaves the jelly cloudy.

Swap the turmeric

How well each one fits the dish's main ingredients (turkey, egg, sherry):

  1. Thymefits better
  2. Nutmegfits better
  3. Sagefits better
  4. Turmericthe original

Fit is the average pairing score against turkey, egg, sherry. 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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