Boiled Turkey
From The household cook book, 1902
Serves 8
Turkeys dressed in this fashion can be covered with Bechamel sauce for an elegant dish.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 119. The excerpt below is the record exactly as published.
BOILED TURKEY.— Draw and clean the turkey, then bone and nearly fill the inside with veal force-meat; thrust a trimmed boiled tongue down the middle of the force=meat, and sew up the turkey securely; truss and put it as near as possible in the original shape. Sew it up in a buttered cloth
Cook this with the app: pantry check, scaling, and the assistant.