Roast Young Turkeys
From A guide to modern cookery, 1909
Serves 6
Often accompanied by boiled or grilled bacon or sausages.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 352. The excerpt below is the record exactly as published.
ROAST YOUNG TURKEYS Before trussing the young turkey, clear its legs of all ten- dons; an operation effected by means of two incisions made on the inside of the legs, above and below the last joint. Seize the tendons one by one; fasten them to a braiding needle, and gently turn the latter, thus rolling the tendons round it. Young turkey is covered with slices of bacon and roasted like the Pullet. It may be stuffed with Sage and Onions (No. 1944), or it may be accompanied by Veal Stuffing (No. 1945)
Cook this with the app: pantry check, scaling, and the assistant.