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Baked Turkey
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 80. The excerpt below is the record exactly as published.
Baked Turkey. Slice two sausages and place in a frying-pan with eight stoned French plums, four pears peeled, cored and sliced, and half a pint of boiled chestnuts. Fry in a little butter for about two minutes. Mix the whole with the liver of the turkey, 114 STANDARD COOKERY. finely chopped, and one glass of Marsala or sherry, and make into forcemeat, with which stuff the turkey. Now place the bird in a baking dish with a few slices of bacon, two or three sprigs of rosemary, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.