Ingredients
3 prunes
1/4 pound of sausage meat
3 tablespoonfuls of chestnut puree
2 small slices of bacon
1/2 a cooked pear
butter
the liver and gizzard of the turkey
half a glass of Marsala
salt
butter
a blade of rosemary
bits of fat bacon
a carrot
a turnip
an onion
3 cloves
a clove of garlic
Directions
Blanch for seven or eight minutes three prunes, quarter of a pound of sausage meat, three tablespoonfuls of chestnut puree, two small slices of bacon, half a cooked pear, and saute them in butter.
Chop up the liver and gizzard of the turkey, mix them with the other ingredients, and add half a glass of Marsala.
Use this as a stuffing for the turkey, and first braise it for three quarters of an hour with salt, butter, a blade of rosemary, bits of fat bacon, a carrot, a turnip, an onion, three cloves, and a clove of garlic with a cut.
Then roast it before a clear fire for about twenty minutes; put it back into the sauce till it is ready to serve.
Only leave the garlic in ten minutes.
Notes
The recipe in this entry was first published in "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters by William Heineman in 1920. For the entire copyright-free cookbook see www.archive.org. Image: from The New York Public Library Digital Collection. |
