No. 1057 — Braised Turkey Stuffed with Chestnuts
English historical translation of Molokhovets recipe No. 1057 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the turkey as in No. 1054. Scald one Russian pound of chestnuts, peel, pour over a little milk and add ⅛–¼ Russian pound of butter and some salt.
Bring to the boil, pound and rub through a sieve, then add two to four lumps of sugar.
Stuff the turkey, sew it closed and roast, or braise gently on the stove with root vegetables, bay leaves, allspice, bacon or butter and a little broth, turning frequently.
The source instructs that for browning, the covered saucepan should be placed uncovered in the oven for two hours before serving.
To provide
1 turkey ¼–½ Russian pound of pork fat or butter Root vegetables, pepper and bay leaf | 1 Russian pound of chestnuts 2 glasses of milk and ⅛–¼ Russian pound of butter 2–4 lumps of sugar |