Wild Turkey Braised
From Twentieth century home cook book, 1905
Serves 6
Baste turkey with cold lard for crispness.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 77. The excerpt below is the record exactly as published.
WILD TURKEY BRAISED. Cover the turkey twentj^-four hours before cooking with sweet herbs and spice, and put in a bath of wine and vinegar. On the day it is to be cooked, cover it with a complete coating of sweet herbs and slices of fat pork, well spiced and tied firmly over the bird. To be cooked in a large stewpan, with a bed of pork, herbs and seasoning at the bottom before putting in the turkey. Pour over it a little wine, cover well and let it cool for several hours. When nearly done, remove the pork, etc., and brown in the oven, basting with the liquor from the pan. Baste a turkey as you would a pig, with cold lard
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