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X Italian Meat Dishes
Turkey alla Principessa # 125 (boiled with white wine, ham or bacon, celery and and lemon rind)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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a good sized turkey trussed for boiling
slices of ham or bacon
1 sliced onion
3 or 4 pieces cut up celery
the rind of 2 lemons
1 large calf's foot or 2 small ones, cut into pieces with the bones removed
4 ounces butter
salt to taste
1 tumbler white wine
warm salted water
2 whites of eggs


Take a good sized turkey trussed for boiling, wrap round with slices of ham or bacon, place in pan with one sliced onion, three or four pieces cut up celery, the rind of two lemons, and one large calf's foot or two small ones, cut into pieces with the bones removed, four ounces butter, salt to taste, one tumbler white wine, cover with warm salted water, and stew over slow fire for about three hours or more according to size, remove from pan, and place on dish to get quite cold, whilst the liquor is warm strain through sieve, place in small saucepan, beating in two whites of eggs; continue beating until it has boiled up two or three times, strain through fine cloth, into a thin layer, when quite cold cut the jelly into small pieces and garnish turkey. Half the quantity white vinegar can be used.


The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Image: from The New York Public Library Digital Collection.

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