Mexican Turkey
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Soak fifteen chiles anchos or the broad dried peppers, without roasting, in a pint of water;
- then grind with two onions and the boiled giblets of the fowl;
- fry all in oil, adding a large pinch of oregano (wild marjoram), salt and a little vinegar.
- Stuff the turkey with whole onions and boil until about half cooked.
- Remove, wipe dry and put in a pan to roast.
- Add the liquor in which it was boiled to chile sauce and pour half of it over the turkey.
- After it has roasted for half an hour, turn, and pour over it the remaining sauce and cook until tender, basting often with the sauce in the pan.