Cooking Recipe - How to Bake Turkey Pies

Turkey Pies Ingredients:

Eight pound turkey meat, cut up
Water
Two large carrots, cut coarsely
Two large stalks celery (with leaves), cut coarsely
One small onion
Six clovers
Six large sprigs parsley
Twelve peppercorns
One bay leaf
Three table spoon salt
One fourth cup turkey fat, butter or vegetable oil
One pound mushrooms, sliced
Two cups turkey stock
Twelve medium carrots, sliced thin
One medium bunch celery, sliced
Thin on diagonal
Three table spoon salt
One half table spoon pepper
Two table spoon dried leaf thyme
One table spoon dried leaf marjoram
One table spoon dried leaf chervil
One cup chopped parsley
One lb cooked ham, cut in strips
(Canned ham is fine)
One cup butter or margarine
One cup chopped onion
One cup flour
Six cups liquid (vegetable cooking liquid plus turkey stock)
Two tablespoon salt
One fourth table spoon pepper
One fourth table spoon nutmeg
One table spoon lemon juice
Two cups light cream
Sage Pastry (recipe follows)
One egg yolk
One table spoon cold water

Procedure:

At the outset, you have to put the turkey in a large kettle and have it covered with cold water. Second, you need to add the coarsely cut carrots, the celery, the onion stuck with the cloves, the parsley, the peppercorns, the bay leaf and the salt. After that, you have to bring it to a boil, and then you turn down the heat. Next, you need to cover and simmer this until the turkey becomes just tender. Cook this for about two to three hours. Afterward, you need to lift out the pieces of the turkey and then cool it. Next, strain, cool and chill the turkey stock. After that, you lift the fat off the top of stock and set it aside for later usage. Next to that, you have to take the turkey meat off the bones and cut them into bite-size pieces. Following that, you refrigerate the stock, the fat and the meat until you are ready to make the pie (all of this step can be done the day ahead). You should have about ten cups (2.5 L) turkey meat and fourteen cups(3.5L) stock.

Furthermore, you need to have ready a two 3-qt (4-L) casseroles when you start making the pies. Then, you need to heat the one fourth cup (60 ml) turkey fat, the butter or the vegetable oil in a large heavy skillet. Following that you add up the mushrooms, and then cook this gently for about five minutes. Stir this constantly. After that, you have to remove this from heat. Next to that, you heat the two cups (500 ml) turkey stock to boiling point in a large saucepan. Next to that, you must add the sliced carrots and the celery. Later, you have to bring this back to a boil, then turn down the heat, cover and cook this until the vegetables becomes tender-crisp. Do this for about ten minutes. Later, you need to drain this, saving the cooking liquid.

Moreover, you have to combine the three tablespoons (15 ml) salt, the pepper, the thyme, the marjoram, the chervil and the parsley in a small dish. And then, you put the layers of turkey, the mushrooms, the vegetables and the ham strips in each of the casseroles, sprinkling each vegetable layer with a little of the salt-herb mixture and then continuing to sprinkle the layers until all ingredients are used.

And finally, you must heat the one cup (250ml) butter (or margarine) in a large saucepan. And then you add up the chopped onion. And then cook and stir this for about three minutes or even until the onion becomes limp. After that, you need to sprinkle in the flour. Let this bubble. Next to that, you remove this from the heat. And then, you add up the six cups (1.5 L) liquid. (Save any left-over stock for the soup for another day). Stir this to blend. Finally, you add the two tablespoons (10 ml) salt, the pepper and the nutmeg. Return it to heat and cook this until it is boiling, and thickened. Serve immediately.