Boiled Turkey
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 60. The excerpt below is the record exactly as published.
the turkey for boiling, put it, wrapped in a clean cloth, into sufficient hot water to more than cover it. Bring it gradually to a boil, and carefully remove the scum as it rises, or it will spoil the appearance of the bird. Simmer gently for 1J hours, or a longer time if of a larger size. When done, serve it on a hot dish, with a little celery sauce, oyster sauce, or with parsley and butter
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