Turkeys
Ingredients
Directions
Singe the turkey by holding it over a coal fire with newspapers to catch the char.
Remove the feet and legs by cutting just below the knee joint.
Push the knee against a board to loosen it, then remove the tendons with a skewer.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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