No. 1449 — Stuffed Turkey Roulade
English historical translation of Molokhovets recipe No. 1449 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut a large turkey, remove wings, legs and backbone and flatten it; cut off several breast slices and salt them.
Prepare stuffing from two Russian pounds of raw veal, the turkey liver and one pound fresh pork fat. Mince and pound very finely, season with salt and pepper and mix with two or three raw yolks.
Spread over the flattened turkey, top with thin bacon strips, the reserved breast slices, shredded ham, sliced boiled truffles, gherkins and olives.
Cover with additional forcemeat, roll into a long cylinder, sew into a napkin and tie loosely with thick threads.
Place in salted water with four calf's feet, roots and spices and boil for more than two hours. Remove the pan from heat, then after half an hour take out the roulade and press while cooling.
Remove the napkin. Strain, cool and degrease the cooking broth, then reheat, clarify with egg whites or meat, add lemon juice, strain, boil again and cool to form aspic.
Serve the roulade on a dish decorated with aspic and herbs, or sliced. The same stuffed turkey can be used in aspic or a cold mayonnaise preparation.