No. 1062 — Boiled Turkey, Hen or Suckling Pig with a Choice of Sauces
English historical translation of Molokhovets recipe No. 1062 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a small turkey, very large hen or suckling pig weighing about three Russian pounds. Cut into portions, salt, cover with water and add root vegetables and somewhat less than ¼ teaspoon of mace.
Boil until tender and serve with one of the following sauces: lemon and Madeira No. 421; white sauce No. 422 thinned with the meat broth; crayfish sauce No. 431; champignons Nos. 435–436; thin chestnut sauce Nos. 565 and 564; truffles No. 413; or morels No. 722.
If making four or five glasses of white sauce, use a deep platter. The source notes that this dish is most often served at breakfast or supper.
To provide
1 turkey, hen or suckling pig 2–3 allspice berries and 1 carrot | 1 parsley root Optional ¼ teaspoon of mace and salt |