Glazed Turkey
From Common-sense papers on cookery, 1880
The glaze gives the turkey a rich mahogany look.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 38. The excerpt below is the record exactly as published.
some of the glaze in a little basin, and add, if you like, a very little water to it. Then take a fairly stiff brush and paint the turkey all over, drumsticks and all, making the breast par- ticularly shiny. You will now see how very much the turkey has improved in appearance. It has, in fact, a 96 Common-sense Cookery. rich mahogany look. If you are glazing, say, a couple of fowls, the principle is just the same. You will see the difference directly. By doing one first, and then comparing the two, you will understand the meaning of the simile I have given in reference to the mahogany. Next, take some nice fresh bright-green double parsley, and fit some into all the hollow places you may observe about the turkey, of course trying as much as possible to make each side look alike. Place the turkey on a good-sized clean dish, and garnish it with some more parsley and cut lemon. I will try and describe, as some may not know how, the best method of cutting lemon for garnish. Cut a lemon
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Cook this with the app: pantry check, scaling, and the assistant.