To Stew a Turky brown

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take your Turky after it is nicely pick’d and drawn, fill the Skin of the Breast with Force-Meat, and put an Anchovy, a Shalot, and a little Thyme in the Belly, lard the Bread with Bacon, then take a good Piece of Butter in the Stew-pan, flour the Turky, and fry it just of a fine Brown; then take it out, and put it into a deep Stew-pan, or little Pot, that will just hold it, and put in as much Gravy as will barely cover it, a Glass of Red Wine, some whole Pepper, Mace, and two or three Cloves, and a little Bundle of Sweet Herbs; cover it close, and stew it for an Hour, then take up the Turky, and keep it hot cover’d by the Fire, and boil the Sauce to about a Pint, strain it off, add the Yolks of two Eggs, and a Piece of Butter rolled in Flour, stir it till it is thick, and then lay your Turky in the Dish, and pour your Sauce over it. You may have ready some little French Loaves about the Bigness of an Egg, cut off the Tops, and take out the Crumb, then fry them of a fine Brown, fill them with stew’d Oysters, lay them round the Dish, and garnish with Lemon.