Roast Turkey with Chestnuts
From Recipes for the million, 1891
Serves 10
Cooking time is about two hours.
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 Recipes for the million (1891), page 215. The excerpt below is the record exactly as published.
the bird as in the ordinary way for roasting. Boil fifty chestnuts until tender, remove their shells, take off the skin, and mince them very fine. Next take the marrow from two marrow-bones, cut it up small, mix it with the minced chestnuts, and stuff the turkey with the mixture. Protect the breast from scorching by fixing thereon a piece of buttered paper, and baste frequently. When nearly done, remove the paper, baste the bird well with butter, sprinkle a little salt over it, and dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.