Turkey Stuffed with Sausage-meat
From Cassell's dictionary of cookery, 1892
Serves 12
Serve with bread sauce and gravy.
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 Sausage-meat. — Take a well-kept turkey weighing about eight pounds. Bone it according to the directions previously given, and draw out aU the bones excepting those of the wings. Take about three pounds of fine sausage-meat, and one pound of veal forcemeat
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