FRICASSE OF TURKEY
TAKE some cold turkey, cut off the i*■ flesh, put the bones and skin into a saucepan, together with an onion, some herbs, a few white peppercorns, a slice of lemon and a little salt. Cover with water and allow to simmer for about two hours. Strain off a pint of the stock, pour over the turkey meat, and allow it to warm through. Then add the yoke of an egg, beaten with four tablespoons of cream, and stir till it commences to thicken, but do not let it boil. Put on to a dish and garnish with slices of lemon, fried sippets of bread and sprigs of parsley.
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https://paperspast.natlib.govt.nz/newspapers/NZTR19300206.2.147.2
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Ngā taipitopito pukapuka
NZ Truth, Issue 1262, 6 February 1930, Page 21
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Tapeke kupu
112FRICASSE OF TURKEY NZ Truth, Issue 1262, 6 February 1930, Page 21
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