Turkey, Boiled, and Stuffed with Tongue
From Cassell's dictionary of cookery, 1892
Serves 8
For supper, let stand cool for 1-2 hours before serving with white sauce and garnish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2051. The excerpt below is the record exactly as published.
Turkey, Boiled, and Stuffed with Tongue. — Take a small boiled pickled tongue. Cut ott' the root entirely, leaving only a small portion of the fat. Pluck, draw, singe, and bone a turkey, and cut off the legs, but not the wings. Nearly fill the breast with good veal forcemeat, push the tongue into the centre of the stuffing, and sew the skin over the back securely. Truss the bird firmly, and restore it as nearly as possible to its original shape. Cover the breast with thin shoes of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.