No. 1051 — Roast Turkey Stuffed with Walnuts and Veal Liver
English historical translation of Molokhovets recipe No. 1051 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the turkey as in No. 1050.
Shell one Russian pound of walnuts, scald and peel them, then pound to a paste.
Add a Russian pound of veal liver fried in butter, pounded and rubbed through a sieve; half a white bread roll soaked in milk, two to four raw eggs and ⅛ Russian pound of butter.
Mix thoroughly, stuff the turkey and roast as described in No. 1050 and the general note.
Carve before serving and pour over red Madeira sauce No. 408.
To provide
1 turkey weighing 4 Russian pounds 1 Russian pound of walnuts 1 Russian pound of veal liver 2–3 spoonfuls of butter ½ French roll and 2 eggs | For sauce No. 408: ⅓ glass of flour 3–4 lumps of sugar ½ lemon ¼–½ glass of Madeira |