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John and Henry Locke cookery archive, item 1, 1852
Page 22
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Compote de dinde Take a young and small turkey [hole?] bone, and stuff with forcemeat. get an oval mould sufficiently large cover the inside all over with fat Bacon very thin. have ready all kinds of devices cut out of boiled vegetables. lay them artistically over the Bacon on the sides of the mould, and cover them 1/2 an inch thick with forcemeat. put the turkey breast downwards and fill up the crevices with forcemeat but leave the Breast so as to be seen when done. fill it up with boiled roots and forcemeat and put a piece of fat bacon on the top. tie it over and bake it in the oven an hour and half, then take it out. the fat bacon off the top. turn it on the dish and take off the mould and thin slices of fat bacon carefully. glaze the Breast
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Compote de dinde Take a young and small turkey [hole?] bone, and stuff with forcemeat. get an oval mould sufficiently large cover the inside all over with fat Bacon very thin. have ready all kinds of devices cut out of boiled vegetables. lay them artistically over the Bacon on the sides of the mould, and cover them 1/2 an inch thick with forcemeat. put the turkey breast downwards and fill up the crevices with forcemeat but leave the Breast so as to be seen when done. fill it up with boiled roots and forcemeat and put a piece of fat bacon on the top. tie it over and bake it in the oven an hour and half, then take it out. the fat bacon off the top. turn it on the dish and take off the mould and thin slices of fat bacon carefully. glaze the Breast
Szathmary Culinary Manuscripts and Cookbooks
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