I’ve already published a version of this recipe and have adapted it for the traditional Yule turkey and ham which usually ends up in sandwiches, curries or pies.
Many years ago, I was driving through East Germany (don’t ask!) and heard this on my car radio. It was read out on an English-speaking radio station and the presenter was obviously reading it for the first time, because after he’d read it out, he appeared to have a severe coughing fit.
I won’t bother with a list of ingredients because there aren’t many but I guarantee that you WILL want to try this:
Preheat your oven to LOW but DO NOT attempt this dish in a gas oven. Use Electric or better-still, an Aga !
Take equal quantities of turkey and ham…but if you have no ham, then cooked sausage-meat will do.
500g of each is ideal but the weight may be varied.
Place the meat in the middle of a large sheet of foil (with a bit of luck, you should have some turkey foil left over).
Fashion the meat into a log shape, season with salt and pepper and fold the foil around it. Then roll it in the foil as tightly as possible and twist the ends so that you have an object resembling a large boiled sweet.
Place this on the rack of a high-sided roasting tin – the sort that in which you might have roasted your Christmas turkey. However, make sure that the roasting tin is very clean. Arrange sliced lemon segments around the perimeter of the roasting tin.
For the gravy: Into the roasting tin, pour one bottle of Gordon’s Gin and one bottle of Smirnoff Vodka and (if there’s room), half a bottle of Grouse Whisky.
Place the whole lot on the middle shelf of the preheated oven and cook for 30 seconds.
Remove from the oven.
Discard the foil-wrapped meat.
Drink the gravy!
Happy New Year!