Escalloped Turkey
From The housekeeper's companion, 1883
A great way to use leftover turkey.
Presented as published in 1883. 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 housekeeper's companion (1883), page 102. The excerpt below is the record exactly as published.
EscALLOPED Turkey. — Take the remains of cold turkey, from which remove all the bones and gristle; chop the meat in small pieces. Place in an earthen dish a layer of powdered cracker, moistened with milk; then add a layer of turkey sea- soned with pepper and salt, then another layer of powdered cracker, and then [one of turkey, and so on until the dish is filled; over that pour the gravy you may have left, or a little hot water and butter. Finish the top with the powdered cracker, moisten with a beaten egg
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