Broiled Young Turkey au Beurre
From The Swedish, French, American cook book, 1918
Serves 4
Serve with cranberry sauce, green vegetables, and potatoes.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 311. The excerpt below is the record exactly as published.
very young turkey not weighing more than five or six pounds. Singe, pick, and clean well; remove the neck; split the breastbone; with a rolling pin pound the turkey down so that it lies flat on the broiler. First put in a pan with some butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.