Turkey with Minced Meat
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.
a pot with boiling dripping (which must be good), and put the fowl into it. Put the pot in a moderately heated oven and cook for three hours, basting occasionally. To be eaten cold. Garnish with farced mushrooms. Serve with salad
Cook this with the app: pantry check, scaling, and the assistant.