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Raised Turkey Pie with a Tongue

A pie made with a boned turkey stuffed with pickled tongue, sweetbreads, and forcemeat, wrapped in bacon and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turkey and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 167 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Raised Turkey Pie with a Tongue

Ingredients

Directions

Prepare the turkey

  1. Remove the bones from the turkey.

  2. Pare the pickled tongue and place it in the center of the turkey.

  3. Add seasoned forcemeat and slices of sweetbreads around the tongue.

  4. Sew the turkey closed.

  5. Place the sewn turkey in boiling water for 10 minutes.

  6. Once cooled, wrap the turkey in bards of fat bacon.

Assemble and bake the pie

  1. Place the wrapped turkey in a raised pie crust with some forcemeat at the bottom.

  2. Cover and decorate the pie as directed for flat chicken pie.

  3. Bake the pie.

Serve

  1. When serving, remove the lid and bacon.

  2. Glaze the breast lightly.

  3. Add cullis or green truffle sauce.

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 + truffletop 14% of all pairs
    Smell alikelow
    Cooked together167 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

Turkey
Forms the main body of the pie and holds the filling together when sewn closed.
Pickled tongue
Provides the central filling with a firm texture and a salty, tangy flavor.
Forcemeat
Adds moisture and a tender texture around the tongue and under the turkey.
Sweetbreads
Adds a soft, delicate texture to the filling.
Fat bacon
Bastes the turkey with fat during baking and keeps the meat moist.

The step that matters

Boiling the sewn turkey. Boiling partly sets the meat and firms the outside so the bird keeps its shape when wrapped and baked. Too long or too hot a boil can toughen the meat and dry it out, so time it carefully.

“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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