section contains a selection of traditional recipes for turkey. All
recipes, unless noted otherwise, are genuine Kentucky and Southern recipes
over 100 years old. They would have been familiar to the early residents
of Old Louisville
turkey is preferable to any of the large game birds and is prepared
similarly to the domestic turkey. Roast turkey and stuff with boiled
chestnuts pulverized or a veal forcemeat or rolled bread crumbs seasoned
with minced onion, butter, pepper and salt, mixed with with drippings
from the pan.
Turkey or Wild Goose.
carefully. not to tear the skin. Draw and wipe, but do not wash it.
Cut off head and truss like fowls (larding improves them, or can fasten thin
slices of fat pork over the breast or put 2 tablespoons of butter in each
bird, either way is good.) Baste every 5 minutes. Parboil the liver and
pound to a paste with butter, Cayenne pepper and salt. Toast nice slices of
bread, remove the crust and spread with this paste about 10 minutes before
serving. Place on the birds and serve with brown gravy.
The Kentucky Receipt Book, 1903
General notes and index for poultry
Book - Home Page
Candy, Sweets and Treats
Louisville Guide Home Page
Louisville National Historic District
Old Louisville Business Directory,
Pictures, Vintage Post Card Views,
Calendar of Events,
Corner, St James Court,
Court, St. James Art Show,
Louisville Places, Our Lost Landmarks,
Old Louisville, the Way it Was,
(there are now over 1300 web
pages on OldLouisville.com)
here for a comprehensive search of all 2800+ web pages on this