Scallop of Turkey and Oysters
From The Cook County cook book, 1912
Serves 4
You may omit the oysters for a plain turkey scallop.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 200. The excerpt below is the record exactly as published.
SCALLOP OF TURKEY AND OYSTERS.— Cut cold roast, or boiled turkey into inch lengths, free from skin and gristle, and put a layer in the bottom of a buttered bake-dish. Season with salt and pepper, and dot with butter, and cover with minced raw oysters. Season this layer, scatter fine crumbs over it, put in more seasoned turkey, and so on until your materials are used up. Pour in next a cup of gravy
Cook this with the app: pantry check, scaling, and the assistant.