Boiled Turkey with Oyster Sauce
From The national course in home economics, 1917
Serves 1
Some save the boiling liquor for soup.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 76. The excerpt below is the record exactly as published.
BOILED TURKEY WITH OYSTER SAUCE. Prepare in the same manner as for roasting, fill with a dressing of oysters. Tie legs and wings close to the body, place it in boiling water that has been well salted, with the breast down. Skim it often, and boil two hours, but not long enough to have the skin break. Serve with celery or oyster sauce. Have a nice piece of salt pork, or ham, boiled
Cook this with the app: pantry check, scaling, and the assistant.