Americandinner
Roast Turkey
From Culinary jottings, 1885
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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 210. The excerpt below is the record exactly as published.
Choose a nice turkey, prepare the biini for roasting, stuffing it very carefully as directed Koast turkey ^\i\i ^^ jqO. Let sauce Perigueux, Pengueux sauce. ^ ° v ■> (page 97) steaming hot, be passed round in a boat, cauliflower, and potatoes
Cook this with the app: pantry check, scaling, and the assistant.