Ragout of Turkey

Name: Ragout of Turkey
Ingredients: a piece of butter; the gravy that is left; the meat from the bones of yesterday's turkey

From Physical culture cook book, 1901

Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 32. The excerpt below is the record exactly as published.

Ragout of Turkey, or "Turkey Hash."— Cut the meat from the bones of yesterday's turkey and put in a saucepan with the gravy that is left (with hot water to dilute it if the THE PHYSICAL CULTURE COOK BOOK. 103 quantity be small, and a piece of butter

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