No. 1058 — French-Style Braised Turkey with Rice
English historical translation of Molokhovets recipe No. 1058 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a small turkey or large capon, washing several times. Line a saucepan with thin bacon slices, add the bird, cover with more bacon, roots and spices, and braise gently under a lid, shaking the pan so the meat does not burn.
Wash ½ Russian pound of rice, briefly boil, drain and rinse with cold water. Add just enough broth to cover, a spoonful of butter and braise covered.
When the turkey is ready, carve it and lay the wings, legs and other portions on a serving dish, placing the fillets on top.
Arrange the rice around the bird, sprinkle with nutmeg and pour over its strained, skimmed roasting gravy.
To provide
1 small turkey or capon ¼ Russian pound of pork fat or butter 1 carrot, ½ parsley root and ½ leek | 3 onions and 10–15 allspice berries 3–4 bay leaves 1½ glasses of rice and nutmeg |