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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

POULTRY

TURKEY FRICASSEE

Dress a fat young turkey and cut in pieces; have ready in a kettle 2 tablespoonfuls of butter, and have it hot, then put in the turkey, and let fry till light brown, stirring occasionally so it does not scorch. When brown enough, pour on boiling water enough nearly to cover; season with salt and pepper and let stew till tender, then have ready a thickening of flour and cream; pour in and let just come to a boil; serve hot.

Sister Katie Roesch, Quinter, Kans.

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