Thursday, December 20, 2007

Mystery Turkey.

December 20 …

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, Pullet, Turkey, or other Fowl.
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 Joints and Bones, and cut them in pieces, and ragoust them in good Gravy; put to them a few Morelles and Mushrooms, and an Artichoke-bottom cut in Pieces; season with Pepper, Salt, Nutmeg, an Onion, and a Faggot of Sweet-herbs; sheet the same dish you serve it in with Puff-Paste; raise a border of hot Butter-Paste in the Inside three or four Inches high: First put in your Ragoust, and over that lay a Row of large Oysters dipp’d in Eggs, and seasoned with Pepper, Salt, Nutmeg, Thyme and Parsley minc’d, and a little grated Bread; then toss up your minc’d Fowl with good Gravy, thick Butter, and the Yolk of an Egg, season’d with Pepper, Salt, and Nutmeg; Put it over the Oysters, and strew over it some Raspings of French Bread to the thickness of a quarter of an Inch; then take thick Butter and beat it up with the Yolk of an Egg or two, and with a Brush, drop it all over in Rings till quite cover’d; paper your Border round, and bake it; and when done, serve it away hot to the Table: Squeeze over an Orange.

Tomorrow’s Story …

Mushroom Advice.

Quotation for the Day …

Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out. Nicole Hollander.

1 comment:

T.W. Barritt at Culinary Types said...

It does seem like the ancestor of the classic turkey casserole -- the only thing missing is macaroni and canned mushroom soup! Merry Christmas, Janet!