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Boiled Turkey, with Celery Sauce
From The Pattern cook-book, 1890
Serves 8
Ensure turkey is well trussed.
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 The Pattern cook-book (1890) by Butterick Publishing Company, page 89. The excerpt below is the record exactly as published.
BOILED TURKEY, WITH CELERY SAUCE. If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and 208 THE PA TTERN COOK-BOOK. tied, or the legs and wings will be sadly disarranged dur- ing the process of boiling. When the turkey has been cleaned, stuff it with the following CELERY STUFFING. One-half head of celery. One quart of bread-crumbs. Two eggs. Two table-spoonfuls of salt. Two table-spoonfuls of butter. One-half tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.