Recipe Manuscript

Na Studeno Pečené Mladé Morky

Name: Na Studeno Pečené Mladé Morky
Prep time: PTPT45M
Cook time: PTPT2H
Yield: 12
Cuisine: European
Ingredients: 2 young turkeys (each 1.5–2kg), well-fattened; 100–150g bacon (or fatty pork belly), cut into strips for larding; 2 tsp dried marjoram; 2 tbsp salt; 200g pork jowl (or extra bacon), sliced, for garnish; 400g prepared meat aspic (or gelatin, cut into shapes), for garnish

"Cold Roasted Young Turkey"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Na Studeno Pečené Mladé Morky

"Dobre vykrmené mladé morky očistiť, prichystať, zatresírovať, slaninkou vyšpikovať, zasoliť, do nich dať majorán, položiť na pekáč a v rúre nechať v saftě na žlto upiecť. Po upečení nechať vystydnuť, pokrájané kúsky poriadne na misu poklásť, prska na vrch rozložiť, vôkol na tri uhly vykrájaným aspikom ovlažiť a k večeri na chladno dať."

English Translation

"Well-fattened young turkeys should be cleaned, prepared, trussed, larded with bacon, salted, stuffed with marjoram, placed on a baking pan, and roasted in the oven in their juices until golden yellow. After roasting, let them cool, arrange sliced pieces neatly on a platter, place the breast slices on top, moisten around three corners with cut aspic, and serve cold for supper."

Note on the Original Text

The recipe is written in a succinct, no-nonsense style typical of 19th-century Central European cookbooks. Quantities are rarely measured, as the cook was expected to have intuition developed through practice. Older spelling and dialectal words appear, such as 'zasoliť' (to salt), 'špikovať' (to lard), and 'saftě' (in the juices). Ingredient names and technique terms assume an experienced reader; for modern clarity, approximate measures and standardized spelling have been provided.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an 1870 Slovak-language cookbook, a time when household cookery was detailed yet written for experienced cooks who knew their way around a kitchen. The dish represents festive dining, reserved for special occasions or formal dinners among more affluent families. Serving cold roasted poultry, artistically garnished with aspic, was the height of culinary refinement and a sign of both prosperity and a well-stocked larder. Marjoram and bacon were local staples, and aspic was a favorite for its elegance and ability to showcase culinary skill before the era of refrigeration. These recipes captured both the bounty of the table and the era’s penchant for elaborate, composed presentations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original kitchen would have used a large wood- or coal-fired cast iron oven. Turkeys were trussed with cotton kitchen twine and larded with a special larding needle or long sharp knife. Metal roasting pans, hand-basting spoons, and carving knives were essential. Aspic would be prepared separately in molds and cut into decorative shapes with a sharp knife or pastry cutters before arranging on a porcelain or decorated serving platter.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 young turkeys (each 3.3–4.4 lb), well-fattened
3.5–5 oz bacon (or fatty pork belly), cut into strips for larding
2 tsp dried marjoram
2 tbsp salt
7 oz pork jowl (or extra bacon), sliced, for garnish
14 oz prepared meat aspic (or gelatin, cut into shapes), for garnish

Instructions

To make 'Na studeno pečené mladé morky' (Cold Roasted Young Turkeys), begin by thoroughly cleaning and preparing two well-fattened young turkeys, as was customary in the 19th century.
Truss the turkeys so they keep their shape.
Lard the turkeys by inserting strips of bacon (about 3.5–5 oz) under the skin and into the meat using a larding needle or thin knife.
Season the inside and outside with salt, and fill the cavities with a generous pinch of marjoram (about 2 teaspoons per turkey).
Place the prepared turkeys in a roasting pan and roast in a preheated oven at 350°F (180°C), basting regularly with their own juices, until the skin turns golden yellow and the meat is cooked through (about 1.5 to 2 hours, depending on size).
Once cooked, allow the turkeys to cool completely.
Slice them neatly and arrange the pieces on a serving dish.
Decorate the top with cold slices of pork jowl or bacon, and surround the dish with pieces of aspic (clarified meat jelly) cut into triangles for garnish.
Serve as a chilled supper or festive cold main course.

Estimated Calories

350 per serving

Cooking Estimates

Preparing and roasting the turkeys takes about 2.5 to 3 hours in total, including trussing, larding, roasting, and letting them cool. Each serving is about 350 calories, and the recipe serves 12 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.