Turkey Stuffed with Mushroom Forcemeat
From Cassell's dictionary of cookery, 1892
Serves 6
Double the forcemeat for a large turkey.
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 2066. The excerpt below is the record exactly as published.
Turkey Stuffed with Mushroom Forcemeat. — Take six or eight small mush- rooms, peel them, jjut them into a saucepan with a sKce of fresh butter, and let them simmer gently for seven or eight minutes. Drain the liquor from them, and let them cool ; then mince them, and mix them with a quarter of a pound of finely-gxated bread-crumbs. Add a slight seasoning of salt, cayenne, grated nut- meg, and grated lemon-rind, but be careful that the mushroom flavoiu- is not overpowered. Work an ounce of fresh butter into the force- meat, bind it together with the yolk of an egg
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