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X Italian Meat Dishes
Turkey Poult/Tacchinotto al Istrione No. 141 (stewed in wine, stock, flavored with ham or bacon, lemon and mace)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (1920)

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a turkey poult
slices of ham or bacon
2 bay leaves
4 slices of lemon
a small pinch of mace
good stock
an onion
a stick of celery
a carrot
a pint of Chablis

aspic jelly.


No. 141. Tacchinotto all'Istrione (Turkey Poult)

Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water, salt, onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or bacon, put two bay leaves and four slices of lemon on it, and sprinkle with a small pinch of mace, then sew it up tight in a dishcloth, and stew it in good stock, salt, an onion, parsley, a stick of celery, a carrot, and a pint of Chablis; cook for an hour, take it out of the cloth, and pour a good rich sauce over it. It is also good cold with aspic jelly.


The recipe in this entry was first published in "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters by William Heineman in 1920. For the entire copyright-free cookbook see www.archive.org. Image: from The New York Public Library Digital Collection.

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