Turkey and Oysters

Ingredients

• 1 sliced onion
• 1 pint of the broth
• 1 pint fine-cut cooked turkey meat
• Y pint of oysters
• 1 tablespoonful butter
• 1 tablespoonful flour
• salt to taste
• pepper to taste

Method

1. 1

   Chop turkey bones, cover with water, boil with onion and bouquet for 40 minutes.

2. 2

   Strain broth.

3. 3

   Melt butter, add flour, cook for 3 minutes.

4. 4

   Add broth, cook for 2 minutes.

5. 5

   Add turkey, cover, cook for 5 minutes.

6. 6

   Scald oysters, drain, add to turkey, cook for 2 minutes.

7. 7

   Season and serve on buttered toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.

Turkey and Oysters. — Take some roasted turkey bones and chop them fine into pieces ; place them in a saucepan, cover with cold water ; as soon as it boils add 1 sliced onion and a bouquet ; boil 40 minutes ; then strain off the broth. Melt 1 tablespoonf ul butter in a saucepan, add 1 tablespoonf ul flour, cook 3 minutes ; add 1 pint of the broth, cook 2 minutes ; add 1 pint fine-cut cooked turkey meat, cover and cook 5 minutes. Scald y, pint of oysters in their liquor, then drain them in a sieve, add the oysters to the turkey, cook 2 minutes ; add pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.