Wild Turkey Plain
From Twentieth century home cook book, 1905
Serves 1
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 PLAIN. > Wash and wipe the turkey very carefully ; wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread crumbs, some bits of fat pork cliopped fine, pepper and salt. Moisten with milk, beat in an egg, two tablespoonfuls of melted butter ; baste with butter and water for the first hour ; then three or four times with the gravy ; lastly, five or six times with melted butter. Dredge with fiour at the last ; with butter when it is of a nice brown ; serve — skim the gravy, add a little hot water, pepper; thicken with the giblets chopped fine and browned flour ; boil up and pour into tureen, or put giblets, one under each wing, when the turkey is dished. Garnish with sliced lemon or parsle}^ — and send around currant jelly
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