Stewed Turkey
From The new practical housekeeping, 1890
Serves 3
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.
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.
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
Cook this with the app: pantry check, scaling, and the assistant.