Scalloped Turkey
From The new practical housekeeping, 1890
Serves 4
Alternatively, use broth from turkey bones instead of milk.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 467. The excerpt below is the record exactly as published.
Scalloped Turkey. — Moisten bread-crumbs with a little milk, butter a pan and put in a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and some add a little chopped cold potato, and so on until pan is full. If any dressing or gravy has been left add it. Make a tnickening of one or two eggs, half cup milk, and quarter cup each, butter and bread-crumbs ; season ^nd spread oyer tne top : cover with a pan, bake half an hour and then let brown ; or instead of the milk to moisten make a broth from the bones^ skimming them out, then thicken a little and pour it over before spreading over the top dressing. Scalloped Cnicken made as above. Stewed Turkey. — Simmer the bones and gristle of the turkev with a bunch of sweet herbs and an onion and carrot till a well* flavored broth is obtained ; skim out bones, thicken slightly and add any cold turkey cut in inch or two inch pieces, and any gravv, or season with butter. When heated add cup cold water or milk, then a few baking-powder dumplings, pinched off in little balls ; place where it will cook rapidlv and serve as soon as dumplings are done. Or omit cold water and dumplings, stir in more tnickeninff if needed and when hot pour over croutons of toasted bread placed on platter. Or for Turkey Pie^ cut pieces in neat slices and heat as above, then skim out and place a layer in baking dish, then a layer of sliced raw potatoes, or they may be parboiled first, then turkey, etc., till dish is almost full ; pour over tne broth, cover with a crust as in Chicken Pie and bake in oven. Some do not first heat the turkey. For Turkey Soup, see Soups. lurkey Croquettes. — Mince cold turkey as fine as possible, season with pepper,
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