No. 1054 — Roast or Braised Turkey Stuffed with Liver
English historical translation of Molokhovets recipe No. 1054 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and roast the turkey as in No. 1050; prepare a veal-liver stuffing, with the three stuffing techniques described in the general note on capons and poulardes.
Wash veal liver and lightly fry it with bacon, butter, bay leaves and allspice. Chop finely, pound in a mortar and rub through a colander, or grate after cooling.
Add a French bread roll soaked in milk, water or broth, one spoonful of butter, salt, a spoonful of sugar, optional ½ glass of currants and two to six raw eggs.
The original recommends more eggs for a turkey served hot, to make the mixture firm, and fewer for one served cold.
Fill the turkey without packing tightly, because the stuffing swells, sew closed and roast in the oven or on a spit. Serve with salad.
Alternatively, remove legs and wings for soup and braise the stuffed turkey in a covered saucepan over low heat with one or two onions, ½ parsley root, ½ celery root, one carrot, two or three bay leaves, four to six allspice berries, ¼ Russian pound of butter and a little boiling water.
Turn frequently and braise for about an hour and a half. Fifteen minutes before serving, place uncovered in the oven to brown.
Carve and serve with brown sauce No. 405, 406, 407 or 413.