Smothered Turkey
From Pan-Pacific cook book, 1915
Large fowls can be cooked in the same way using less butter and cream.
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 59. The excerpt below is the record exactly as published.
SMOTHERED TURKEY Melt three-fourths of a pound of butter in an iron pot. Simmer in it until transparent a sliced onion. Place a trussed turkey in the pot, pouring over it enough hot sour cream, io8 MEAT, POULTRY AND GAME mixed with milk, to entirely cover. Season with salt and pepper, place the lid on with a weight on it and simmer slowly for three hours
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