Minced Turkey with Poached Egg
From Home dissertations, 1891
This dish is economical and can use any boiled or roast poultry.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 93. The excerpt below is the record exactly as published.
MINCED TURKEY WITH POACHED EGG. A very appetizing dish is made of cold boiled or roast turkey. Trim off all skin and most of the fat, especially that on the back; pick out the little tidbits in the recesses. Cut off all that will not look neat when sliced cold. Season with salt and pepper, and a table- spoon or two of minced celery, chop up the meat, put it in a pan with a little butter or turkey fat, to prevent burning. Moisten with a little broth made from the turkey bones. Poach one or two eggs for each person; arrange the minced meat neatly on slices of but- tered toas
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