Turkish Delight

Ingredients

• chestnuts
• butter
• 1 egg
• coarse sea salt
• black pepper
• cream or milk (if needed)
• sausage meat or veal farce (for stuffing)
• bacon

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Simmer the chestnuts gently for nearly 1 hour or until tender.

2. Rub the chestnuts through a fine sieve.

3. Add butter, egg, coarse sea salt, black pepper, and cream or milk if the puree is dry.

4. Prepare and truss the turkey, stuffing the crop with sausage meat or veal farce and the body with chestnut puree.

5. Skewer bacon over the breast, baste with hot fat, and roast in a moderate oven at 350°F (175°C) for 1.5 to 2.5 hours, depending on size.

6. Baste well and remove the bacon shortly before serving to allow the breast to brown.

7. Remove trussing strings, serve on a hot dish, and send sauce or gravy to the table in a sauceboat.