Boiled Turkey and Celery Sauce

Name: Boiled Turkey and Celery Sauce
Ingredients: Draw a fine, young turkey hen; take two pounds of fat veal dressing; Put over the fire to cook the veal, bones, and turkey giblets, to make some white soup stock; season this and let it boil until you want to put the turkey on to cook.; Put over the fire to cook the veal, bones, and turkey giblets, to make some white soup stock; season this and let it boil until you want to put the turkey on to cook.; Put over the fire to cook the veal, bones, and turkey giblets, to make some white soup stock; season this and let it boil until you want to put the turkey on to cook.; Put over the fire to cook the veal, bones, and turkey giblets, to make some white soup stock; season this and let it boil until you want to put the turkey on to cook.

From La cuisine creole, 1885

This is an elegant mode of serving turkey.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 31. The excerpt below is the record exactly as published.

BOILED TURKEY AND CELEUY SAUCE. Draw a fine, young turkey hen, and remove the angu- lar part of the breast bone ; take two pounds of fat veal dressing and stuff the turkey with it. Put over the fire to cook the ceal, boues, and turkey giblets, to make some white soup stock ; season this and let it boil until you want to put the turkey on to cook.

Cook this with the app: pantry check, scaling, and the assistant.