Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoonful of tournade's kitchen bouquet
- a slice of fat salt pork
- a pint of broth
Directions
Select a large, tender, dry-picked turkey-hen, singe, draw and truss nicely ; cover the breast with a slice of fat salt pork and roast about an hour and a quarter ; untie, dish up, pour the drippings over and serve with the following- sauce :
Boil until done, in a pint of broth, the heart and gizzard of the turkey, boil the liver in fat for five minutes ; drain and slice the whole; slightly thicken the broth with a little flour and butter. Boil ten minutes, skim, add the sliced giblet, season to taste, with the addition of 1-2 teaspoonful of Tournade's Kitchen Bouquet and send in a sauce bowl along with the roast turkey.