Boned and Stuffed Turkey
From The spirit of cookery, 1895
This dish is suitable for large supper parties.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 310. The excerpt below is the record exactly as published.
Boned and Stuffed Turkey is termed by French cooks dindon en ballon. We have improved this dish when intended for a large supper-party by having a smaller boned and stuffed tui’key placed inside the larger boned turkey in an inverse direction, and filling the intervals between again with farce
Cook this with the app: pantry check, scaling, and the assistant.