Escalloped Turkey

Ingredients

• bread-crumbs
• chopped (not very fine) cold turkey
• one or two eggs
• half a cup of milk
• quarter cup butter

Method

1. 1

   Moisten bread crumbs with milk, layer crumbs and chopped turkey in a buttered pan.

2. 2

   Add dressing or gravy if available.

3. 3

   Make a thickening of eggs, milk, and butter, season, and spread over the top.

4. 4

   Cover and bake half an hour, then let brown.

As published

This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.

BREAD-CRUMBS FOR Pastry.—Many puddings that are commonly baked in: a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated bread-crumbs over a buttered: pie-plate or pudding-dish to the usual depth of crust; pour in the pudding, strew another layer of bread-crumbs over the top, and bake. Squas Pre.—Trim a deep dish with paste as for chicken pie, put in a layer of sliced sour apples, season with sugar and spice; add a layer of fresh, rathey. lean pork, sliced thin, seasoned with salt and pepper; and thus place alter’ nate layers of apple and pork until the dish is nearly full; put in a little water and cover with paste; bake slowly until thoroughly done. 364 FRAGMENTS. Breer OMELET.—Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter, sage to taste. Mix well and make like a loaf of bread; put a little water and bits of butter into the pan, invert a pan over it, baste occasionally, bake an hour and a quarter, and when cold slice very thin. CHICKEN OR BEEF CroquETTES.—Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt and an onion or sage; make into small cakes, cover with egg and bread-crumbs, and fry in lard and butter. One cup fresh boiled rice may be added before making into cakes. APpPLE-BuUTTER CusTARD Piz.—Beat together four eggs, one tea-cup apple- butter, one of sugar, one level table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three pies with an under-crust ;—and, by the way, never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it. Sweeriz’s Favorites.—Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water, four table-spoons potato yeast, flour enough to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and set in warm place to rise; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt; bake like batter cakes. These are splendid for breakfast if set the night before. Porato CakrEs.—Mix thoroughly with cold, masbed potatoes left from dinner, the well-beaten yolk of an egg; make into cakes as you would sau- sages, place in skillet with a table-spoon hot ham or beef-drippings, cover tightly, and, in five minutes, when lower side is browned, turn, remove cover, fry until the other side is a nice brown; serve hot. Make up after dinner ready for frying for breakfast. PoTaATOES A LA DuCcHESSE are now the most fashionable, and, ifareally good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and bake to a delicate brown. ~ Escatopep TurKry.—Moisten bread-crumbs with a little milk, butter a\pan and put in it a layer of cfumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then.a layer of crumbs, and so on un- til pan is full. If any dressing or gravy has been left add it. Make a thick- _ ening of one or two eggs, half a cup of milk, and quarter cup butter

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