Turkey Curried With Rizotto

This recipe hails from the 1917 Greek-American cookbook, 'Megale amerikanike mageirike', authored by Michael Gkines and published in New York. The book served the Greek diaspora living in America, blending familiar Greek cooking methods with popular American and international ingredients and styles, often adapting them to what was available in immigrant kitchens. Curry, a fashionable trend in Western cookery in the early 20th century, signified both worldliness and modernity. The integration of curry powder—which would have been a recent import to Greek-American pantries at that time—shows the culinary experimentation and openness of the era. Pairing the curried turkey with boiled rice, referred to as 'rizotto', reflects both cosmopolitan influences and a nod to comfort food traditions.

Back in 1917, most home cooks would have used a heavy iron or tin-lined copper saucepan for sautéing and simmering the turkey and vegetables over a wood or coal stove. A sharp kitchen knife and sturdy wooden spoon would be essential. For thickening the sauce, a small enamel or tin saucepan would be used for mixing the flour and milk, then gradually poured into the main pot. Boiling the rice would be done in a heavy-bottomed pot, kept separate from the main dish. Simple sieves or colanders might be used to drain the rice, while serving would involve large ceramic platters or bowls.