pieces of cooked turkey
thin slices of cooked ham
1 sliced onion
1 laurel leaf
dessert-spoonful chopped lemon thyme
one dessert-spoonful of basil
half a tumbler white wine
salt to taste
2 pints stock
3 ounces conserve of tomatoes
4 ounces whole olives

Put in pan, pieces of cooked turkey over thin slices of cooked ham, add one sliced onion, one laurel leaf, dessert-spoonful chopped lemon thyme and one of basil, half a tumbler white wine, salt to taste, and two pints stock in which dissolve 3 ounces conserve of tomatoes. Stew over slow fire for 30 minutes, strain liquor through sieve, replace in pan with four ounces whole olives, and six ounces with bone removed and pounded in mortar. Stew over very slow fire for 14 minutes. Serve with slices of ham under turkey, pour sauce over. Use vinegar as above.

The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Image: from The New York Public Library Digital Collection.

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