Put slices of bacon in a braising-pan, lard the breast and thighs of a TURKEY trussed for boiling, and place the TURKEY on the slices of bacon; put into the pan a slice of HAM and a calf’s foot broken into small pieces, with the trimmings of the TURKEY, two onions stuck with four cloves, three carrots, and a bouquet garni. Put slices of bacon over the TURKEY, put some melted butter over, and cover with three rounds of buttered paper and let it simmer for five hours; take it from the fire and leave it for half an hour, strain the gravy and boil it down. Beat an egg into a Saucepan, and pour the jellied gravy into this, whip it well, then put it on the fire, bring it to the boil, and then draw it to the side of the fireplace, cover it with the lid with hot coals on it, and let it remain for half an hour; strain again, and with this jelly cover the TURKEY.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)