Raised Turkey Pie with a Tongue
Ingredients
Directions
Prepare the turkey
Prepare the turkey by removing the bones.
Pare the boiled pickled tongue and place it in the center of the turkey.
Add the seasoned forcemeat and slices of sweetbreads.
Cook and assemble
Sew the turkey closed and place it in boiling water for 10 minutes.
Once cooled, wrap the turkey in a raised pastry and cover it with strips of fat bacon.
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
What each ingredient does
- Turkey
- Forms the outer meat that encloses and holds the stuffing together.
- Boiled pickled tongue
- Provides the central meat with a distinct savoury, salty flavour.
- Light forcemeat
- Adds a moist, seasoned filling that fills the cavity around the tongue.
- Throat sweetbreads
- Contributes a tender, delicate texture to the filling.
- Fat bacon
- Bastes the pie as it cooks, adding fat for moisture and savoury flavour.
The step that matters
Boiling the sewn turkey for 10 minutes. Brief boiling partly sets the meat and firms the shape before it is wrapped in pastry, so the bird holds together when sliced. Overcooking would toughen the meat.
“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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