Dinner

Roast turkey, réchauffé

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

DinnerOvenPublic domainHistoric recipeSource transcription

Est. prep10 min

Est. cook35 min

Est. serves4

Total45 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Roast turkey, réchauffé” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 402

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

When but half of a large turkey has been cut away, the remainder can be made presentable for a second serving by “braising” it thus: Cut very thin slices of fat salt pork and cover the untouched side with them, binding in place with soft twine.
pour a large cupful of weak stock or gravy under the grating, put on the lid and cook one hour, slowly, basting several times with the gravy in the pan below the roast.
Take up the turkey, remove the pork, dredge with flour and set back in the oven, basting it with butter to “glaze” it as soon as the flour is wet through.
Strain this through a colander, thicken with browned flour, add half a can of minced champignons, cook two minutes, and pour into a boat.

Historical transcription

Source method

1
When but half of a large turkey has been cut away, the remainder can be made presentable for a second serving by “braising” it thus:
2
Cut very thin slices of fat salt pork and cover the untouched side with them, binding in place with soft twine. Lay the turkey, cut-side downward, in your covered roaster; pour a large cupful of weak stock or gravy under the grating, put on the lid and cook one hour, slowly, basting several times with the gravy in the pan below the roast. Take up the turkey, remove the pork, dredge with flour and set back in the oven, basting it with butter to “glaze” it as soon as the flour is wet through. Shut up to brown when you have drained away the gravy.
3
Strain this through a colander, thicken with browned flour, add half a can of minced champignons, cook two minutes, and pour into a boat.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.