Turkey Stuffed with Chicken
From Cassell's dictionary of cookery, 1892
Serves 8
Serve hot or cold with usual sauces.
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 2065. The excerpt below is the record exactly as published.
Turkey Stuffed with Chicken.— Bone a young chicken without injuring the skin. Draw the legs and wings inside, fill the body with freshly-made nicely-seasoned sausage- meat, and make it round and compact in form. Put it inside a boned turkey ; fill all the empty spaces with sausage-meat, and truss the turkey firmly, restoring it as nearly as possible to its original form. Cover with buttered paper
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