Boned and Stuffed Turkey
From The handy dictionary of cookery, 1890
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 handy dictionary of cookery (1890) by Mary A. Everard, page 104. The excerpt below is the record exactly as published.
Bone a young turkey {see full directions for Galantine of Fowl). Fill the legs, wings, and a good deal of the bird with veal forcemeat. Take a small boiled pickled tongue ; press it into the bird ; truss it firmly, restoring it as much as pos- sible to its original shape. Cover the breast with thin slices of fat bacon, tie it in a clean cloth
Cook this with the app: pantry check, scaling, and the assistant.