Turkey à la Daub
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 small turkey
- pepper
- salt
- boiled ham or tongue
- forcemeat
- jelly
Instructions
- Bone a small turkey carefully. Season the inside with pepper and salt. Cover the interior with slices of boiled ham or tongue. Fill with well-seasoned forcemeat. Sew the turkey up securely and boil it. Once cooked, cover it with jelly.