Ideas from Mrs. Wilson’s Cookbook
published in 1920
UTILIZING THE LEFT-OVER TURKEY
Remove the meat from the carcass, separating the white from the dark meat. Pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add
One-half cup of chopped onions,
One-half cup of diced carrots,
One faggot of soup herbs.
Bring to a boil and cook slowly for two hours. Strain into a bowl and this stock can be used for soups, sauces and gravies.
TURKEY CROQUETTES
One and one-half cups of very thick cream sauce,
One cup of fine bread crumbs,
One and one-half cups of turkey meat,
Three tablespoons of finely minced parsley,
Two tablespoons of grated onions,
Two teaspoons of salt,
One teaspoon of paprika.
Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs. Fry until golden brown in hot fat.
TURKEY AU GRATIN
Two cups of thick cream sauce,
One and one-half cups of turkey meat,
One tablespoon of grated onion,
Three tablespoons of finely minced parsley,
Two hard-boiled eggs, chopped fine,
One and one-half teaspoons of salt,
One-half teaspoon of pepper.
Mix and then pour in a baking dish. Cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven.
TURKEY, TERRAPIN STYLE
Use the dark meat. Prepare one and one-half cupfuls of cream sauce and then add
One and one-half cups of prepared turkey meat,
Two hard-boiled eggs, cut in eighths,
Pinch of nutmeg,
One teaspoon of salt,
One-half teaspoon of white pepper,
Juice of one lemon.
Heat slowly to boiling point and then add one-half cupful of brown sauce, made from turkey stock. Add one teaspoonful of grated lemon rind and then serve.
MEAT ROLL
Use level measurements. This is a very nice dish for a luncheon. Place in a bowl
Two cups of sifted flour,
One and one-half teaspoons of salt,
One-quarter teaspoon of paprika,
Four teaspoons of baking powder.
Sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water. Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been seasoned with
One tablespoon of grated onion,
One green or red pepper, minced fine,
One teaspoon of salt,
One-half teaspoon of paprika.
Roll for jelly-roll and pinch the edges together well. Place in well-greased baking pan and bake for forty-five minutes in a hot oven. Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes. Serve by cutting in slices and then cover with cream sauce.
TURKEY POT PIE
Place in a baking dish a layer of parboiled and diced potatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full and then add a sauce made from
One cup of milk,
One cup of turkey stock,
Five tablespoons of flour.
Stir until flour is dissolved in the milk and stock and bring to a boil. Season and then pour over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven.
SOME SOUPS USING THE TURKEY STOCK
Made by simmering bones and carcass of turkey in sufficient water to cover.
TURKEY SOUP, ITALIAN
Cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water. Place in a saucepan and add
Two and one-half pints of turkey stock,
Two onions, cut fine,
Tiny bit of garlic.
Cook slowly for fifteen minutes and then serve with grated cheese.
MULLIGATAWNEY
Place four cupfuls of turkey stock in a saucepan and add
Three apples, chopped fine.
One carrot,
One small onion.
Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and season with
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-fourth teaspoon of nutmeg,
Three pints of turkey stock,
One-half cup of finely chopped celery,
One carrot diced,
Four tablespoons of washed rice.
Bring to a boil and cook for thirty-five minutes very slowly and then season.
