Roast Turkey Poult
From Miss Corson's practical American cookery and household management, 1885
Serves 2
A turkey poult of 4-5 pounds will roast in about an hour.
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 199. The excerpt below is the record exactly as published.
BOAST TURKEY POULT. In the late spring and summer, turkey poults, or young turkeys, are preferable to the larger and older birds. They may be used as soon as they grow plump and well fleshed. Prepare a turkey poult for roasting by carefully removing the feathers, and then singe, and wipe it with a wet towel ; draw it without breaking the intestines ; thoroughly wash a fresh calfs tongue, or several smaller ones, — as many as the turkey will hold ; put the tongue inside the turkey, after seasoning it with a level teaspoonful of salt and a dust of cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.