Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Turkey, with Celery Sauce

Turkey, with Celery Sauce

Truss it nicely, wrap it up in layers of bacon; then boil it in water with a little salt, butter, and lemon-juice. Drain it, and cover over with celery sauce. (See CELERY SAUCE FOR TURKEYS, FOWLS, ETC.)

Read next

← TURKEY, TRUSSING AND CARVING OF (Dr. Kitchener's observations)Turkey, with Chipolata Garnish →