Turkey with Chestnut Sauce
From Popular cook book, 1899
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.
a sheet of buttered paper; lay the bird on a baking-pan, and rost it in a hot oven, bast- ing it constantly with butter. When nearly cooked take the paper off the turkey, sprinkle over some flour and a little salt, and baste it with butter until frothed and browned. When cooked, place the bird on a hot dish; pour a little chestnut sauce over it, and serve with a sauceboatful of rich brown gravy, and a sauceboatful of bread sauce
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