Roast Turkey Poult
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- turkey-poult or half-grown turkey
- good butter
- water-cresses
- gravy
Instructions
- Truss the turkey-poult like a capon or large fowl, leaving the head on.
- For fashionable tables, twist the legs back at the first joint and bring the feet close to the thighs in the manner of a woodcock (optional).
- Well baste the bird with good butter.
- Roast for one hour to one hour and a quarter.
- If serving as the second course, dish on a bed of water-cresses.
- Pour a little gravy round the bird in the dish, and send more gravy to table in a tureen.