It is that time of the year again. The time to search for new and interesting ways to cook the Christmas turkey. Even more critically, the time to search for new and exciting ways to use up the Christmas turkey leftovers for the days that follow.
I present this recipe today in the hope that someone, somewhere will shed some light on the name. Or even make some wild hilarious guesses. It is from The Complete Practical Cook, by Charles Carter, published in 1730.
I have no idea what, where, or who is “Rockampuff”. Even Google refuses to hazard a guess. Presumably it is an attempt to ‘translate’ a French name, coming as it dos from a high-class courtly cookbook.
Whatever its origins, the recipe would be an elegant, if labour-intensive way of using up leftover roast turkey, and is surely worth adapting by persons of a modern persuasion.
ROCKAMPUFF, with Capon,
Take, after roasted, all the brawny, white, and fleshy Part of your Fowl’ mince it, when taken off, very small: Take the best of the
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