No. 1053 — Roast Turkey with Béchamel
English historical translation of Molokhovets recipe No. 1053 from the 1901 Russian cookbook, retaining original methods and measures.
Salt a young turkey, lard it with ¼ Russian pound of bacon if desired, wrap in buttered paper and roast on a spit, basting with butter.
When nearly cooked, remove the paper and baste with béchamel until the coating browns. Transfer carefully to a dish.
To make the béchamel, melt 1½ spoonfuls of butter, stir in ½ glass of flour, thin with cream or milk and boil well while stirring.
The same sauce may be poured over hens or game. Serve a salad, as in Section X.
To provide
1 young turkey weighing 3 Russian pounds ¼ Russian pound of bacon and 1 spoonful of butter Optional ginger | For the béchamel: ½ glass of flour and 1½ spoonfuls of butter 1½ glasses of cream or milk |