Recipes > Meat > Turkey > Fricasseed Turkey (Cold Meat Cookery)

Fricasseed Turkey (Cold Meat Cookery)


  • remains of cold roast or boiled turkey
  • a strip of lemon-peel
  • a bunch of savoury herbs
  • 1 onion
  • pepper and salt to taste
  • 1 pint of water
  • 4 tablespoonfuls of cream
  • yolk of an egg


Cut some nice slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemon-peel, herbs, onion, pepper, salt, add the water; stew for an hour, strain the gravy, and lay in the pieces of turkey. When warm through, add the cream and the yolk of an egg; stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over. Garnish the fricassée with sippets of toasted bread. Celery or cucumbers, cut into small pieces, may be put into the sauce; if the former, it must be boiled first.

Time: 1 hour to make the gravy.

Seasonable from December to February.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus