[Sca-cooks] Something for the Season

[Susan Lin]

I'll be spatchcocking the turkey and we'll be grilling a leg of lamb in the
Big Green Egg.

We stay pretty traditional - the one new thing this year is a wild rice
"stuffing"  -  we don't stuff the bird so we'll have "dressing".

I have a couple of old cookbooks from the U.S.  Including Martha
Washington's - maybe next year we'll try things from that as a change.

I hope everyone has a wonderful holiday - however you celebrate.

Shoshanah


On Sat, Nov 23, 2013 at 10:32 AM, <JIMCHEVAL at aol.com> wrote:

> A long time ago I translated two eighteenth century recipes for the  bird:
>
>
> The "Dons de Comus"  offers  two recipes for turkey with truffles, one
> simply
>
> an entrée:
>
>
>
> "Young turkey  with truffles
>
>
>
> Take one or two turkeys. Prepare them for the spit. They  can be cooked in
>
> strips of lard, like a chicken. Put in the body a lump of  butter worked
> with
>
> salt, pepper, nutmeg, grated lard, some chopped truffles. Plug  them up and
> do not let them overcook. Serve on this a well-cooked stew of  truffles."
>
>
>
> And the other a 'big' (main?) entrée:
>
>
>
> "Turkey with  truffles, foie gras and small onions
>
>
>
> Prepare it as for the spit. Take  foie gras and whole or halved truffles,
> two
>
> dozen small onions cooked in the  cinders, or half in strips of thick
> bacon. Season all this together with grated bacon,  one or two bars of
> butter, a
> little white veal stock, salt, pepper & basil,  all well married togethers.
> Stuff your turkey, & cook it on the spit. Serve  with white veal stock and
> a
> few truffles."
>
>
>
> This one, for a cold  entremets, begins by cooking the turkey, but seems
>
> suitable for leftovers as  well. The *Larousse Gastronomique* says that a
> 'daube' usually involved meat  braised in stock (as is not the case here),
> but that in earlier use it always  applied to meat intended to be (as here)
> served cold:
>
>
>
> "Old turkey a la  daube
>
>
>
> Pluck it and truss it inside. Lard it crossways with large strips of thick
> bacon, season with salt, pepper, basil, nutmeg & a little spice. Put it in
> a
> stewpot or terrine with some strips of lard, or other meat peelings. Put it
> on  hot cinders & season with salt, pepper, clove, basil, laurel. Cover it
> &  put in a pint [English pint] of white wine, two sols worth of brandy, &
> half  a glass of water. Let all this cook slowly for eight hours and more
> if
> necessary. Let it cool in its sauce, & serve it with [sic].
>
>
>
> Old  turkey can be made into paté or in the pot. It can be used to make
> white
>
> [white  meat?]. The legs are used separately."
>
> "Dons de Comus" (II,  133-135)
>
> Of course, since peacock is said to taste like very tough turkey, one could
>  always use any of the numerous peacock recipes out there to stay in
> period.
>
>
> Jim  Chevallier
>  (http://www.chezjim.com/) www.chezjim.com
>
> Les Leftovers: sort of a food history  blog
> leslefts.blogspot.com
>
>
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