Boiled Turkey
From The economical cook book, 1905
Serves 10
Serve with egg-sauce if oysters are included in the filling.
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 34. The excerpt below is the record exactly as published.
Boiled Turkey Prepare the turkey as for roasting, make a filling of bread enunbs seasoned with pepper and salt, a teaspoonful of sweet marjoram, half an one of sweet basil, three ounces of melted butter, and twenty-five raw oysters chopped and poured in with a few spoonsful of their juice, mix thoroughly and fill the turkey but do not pack it, sew up the place you filled it through, truss the legs and wings as for roasting, and put it in a large meat- boiler, with a tablespoon^ of salt
Cook this with the app: pantry check, scaling, and the assistant.