Warm Over Turkey

Ingredients

• three table-spoonfuls of the stuffing

Method

1. 1

   Cut the drum-sticks and wings from the body, and take off all the meat remaining on the breast.

2. 2

   Also use any pieces that may have remained on the platter when the turkey was first carved.

3. 3

   Disjoint the back piece, called the rump, splitting it down the back and cutting each piece in two, thus making four pieces of the back.

4. 4

   Place all these pieces in a kettle, add the stuffing and any gravy that may have been left from the roast.

5. 5

   Add water to half the height of the turkey in the kettle, cover the kettle tightly, and set it in moderate heat.

6. 6

   Cook at least forty-five minutes, stirring often, and adding more water if it should seem necessary.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 90. The excerpt below is the record exactly as published.

WARM OVER " TURKEY. Cut the drum-sticks and wings from the body, and take off all the meat remaining on the breast. Also use any pieces that may have remained on the platter when the turkey was first carved. Disjoint the back piece, called the rump, splitting it down the back and cutting each ])iece in two, thus making four pieces of the back. Place MEA TS. 2 I I all these pieces in a kettle, add three table-spoonfuls of the stuffing

Cook this with the app: pantry check, scaling, and the assistant.