Dindo arrosto e Mostarda di Cremona (Roast Turkey and Cremona Compote)

Ingredients

• the turkey
• olives
• four pounds of fruits
• a pint of syrup
• half a gill of vinegar
• a tablespoonful of made mustard
• nearly two gills of water

Method

1. 1

   Stuff the turkey with olives, sew openings, and roast.

2. 2

   For the compote, drain fruits, boil syrup with vinegar, cool, mix with water and mustard, and pour over fruits to macerate for 24 hours before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 162. The excerpt below is the record exactly as published.

indo arrosto e Mostarda di Cremona. (Roast Turkey and Cremona Compote). The process of stuffing turkeys with olives consists in simply drawing these and introducing them into the turkey without stoning. Sew the openings up, and roast the turkey on the spit, or in the oven, the breast covered with bacon, or merely wrapped up in buttered paper. Cremona Compote. Drain of their syrup four pounds of fruits nearly finished preserving, such as apricots, plums, small pears, green almonds, melons, and greengages ; put them all together in a kitchen basin rather higher than broad, or else in a jug. Boil a pint of syrup ; mix in this syrup half a gill of vinegar ; let it boil, and half cool. Put into a basin 402 ITALY nearly two gills of water and a tablespoonful of made mustard

Cook this with the app: pantry check, scaling, and the assistant.