Why is the turkey boiled instead of roasted?

Because older turkeys are often too tough for roasting. The original text recommends that such birds be boiled, and that they are then well served with a sauce.

Which sauces can be used besides tomato sauce?

The recipe mentions asparagus sauce, mushroom sauce, celery sauce, and horseradish sauce as good alternatives for boiled turkey.

How is the dish arranged?

The boiled turkey is placed on a platter with tomato sauce, and the platter is garnished around the edge with cooked noodles sprinkled with finely chopped parsley.

How long does the dish take, and how many does it serve?

Allow around 3.5 hours in total (210 minutes). The recipe serves 8 and is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 278.

Turkey with tomato sauce

Boiled turkey served with tomato sauce, garnished with cooked noodles and chopped parsley; Erken recommends the method for older birds not suited to roasting.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 278 (falt i det fri)

Be the first to rate

About the dish

One of several short variants in the turkey chapter of "Stor kokebok" (1914). Here Erken shows how an older bird not suited to roasting can be boiled and served with various sauces. The cooking method is the same as for boiled turkey/turkey fricassee.

How to make it

1
Prepare the turkey
Clean the turkey well and let it soak in water a couple of hours. Put it in a pot with boiling, salted water together with the heart and gizzard.
2
Cook
When it returns to a boil, skim well. Let the turkey simmer, covered, for 2–3 hours until tender.
3
Cut up
Take out the turkey and cut it into suitable pieces. Pile the pieces high on a slightly deep platter and keep them warm over steam.
4
Plating
Pour hot tomato sauce over the turkey. Garnish the platter around the edge with cooked noodles and sprinkle finely chopped parsley over.

Changes from the original

Quantities are estimated where the original only refers to "cooked as above." The cooking method is written out in steps with modern times, and deciliters/liters are used for the sauce.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 278) → 1949 (korrekturlest, s. 309)~75% av teksten endretfjernetlagt til

~~1 kalkun tomatsaus~~ Ingredienser: Eldre kalkuner som ikke egner sig for steking Fremgangsmåte: Eldre kalkuner, som ikke egner sig for steking, kan med fordel benyttes som kokte ~~nudler finhakket persille~~ med asparges, champignons-, selleri- eller pepperrotsaus. Kalkunen kokes som ovenfor ~~forklaret;~~ forklart; serveres med tomatsaus, og fatet pyntes omkring med kokte nudler, overstrøes med finhakket persille. ~~Ældre kalkuner, som ikke egner sig for stekning, kan med fordel benyttes som kokte med asparges-, champignons-, selleri- eller pepperrotsaus.~~

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the turkey boiled instead of roasted?: Because older turkeys are often too tough for roasting. The original text recommends that such birds be boiled, and that they are then well served with a sauce.
Which sauces can be used besides tomato sauce?: The recipe mentions asparagus sauce, mushroom sauce, celery sauce, and horseradish sauce as good alternatives for boiled turkey.
How is the dish arranged?: The boiled turkey is placed on a platter with tomato sauce, and the platter is garnished around the edge with cooked noodles sprinkled with finely chopped parsley.
How long does the dish take, and how many does it serve?: Allow around 3.5 hours in total (210 minutes). The recipe serves 8 and is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 278.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!