Larded Turkey
From Miss Corson's practical American cookery and household management, 1885
Serves 6
A delicious poultry roast.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 201. The excerpt below is the record exactly as published.
LARDED TURKEY. The accompanying engraving shows a turkey dressed, trussed with strings, and larded with fat salt pork, ready for roasting or baking. The larded parts of the turkey must ."'^,'7^' -^"/-AA* '■IN. '^.. -^^ *4 L«*^"' .fj*.-: Larded Turkey. be well covered with oiled or buttered paper while the bird is being cooked : the paper should be taken off just before the turkey is done, in order to allow the lardoons to brown. A young turkey larded and roasted, and served with a garnish of watercresses dressed with a plain French salad- dressing
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