An excellent imitation of Sturgeon

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For poaching the turkey

a fine large, but not an old turkey ↝ Turkey, Ground, raw [Poultry Products]
a bit of mat string, washed clean
a quart of water ↝ Water, tap [Tap water]
the same of vinegar ↝ Vinegar [Mustard and other condiments]
and of white wine, that is not sweet ↝ Wine, white [Wine]
a very large handful of salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

oil and vinegar ↝ Oil, safflower [Fats and Oils]
oil and vinegar ↝ Vinegar [Mustard and other condiments]
sugar and vinegar ↝ Sugar, NFS [Sugars and honey]
sugar and vinegar ↝ Vinegar [Mustard and other condiments]
fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]

Instructions (7)

Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mat string, washed clean, as they tie sturgeon.
Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white wine, that is not sweet, and a very large handful of salt.
Let boil, and skim well, then put in the turkey.
When done, take it out and tighten the strings.
Let the liquor boil half an hour after, and when cold put it on the turkey.
If salt or vinegar be wanting, add when cold.
Cover it with fennel when brought to table.

Original Text

An excellent imitation of Sturgeon.

Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, 20with a bit of mat string, washed clean, as they tie sturgeon. Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white wine, that is not sweet, and a very large handful of salt. Let boil, and skim well, then put in the turkey: when done, take it out and tighten the strings. Let the liquor boil half an hour after, and when cold put it on the turkey. If salt or vinegar be wanting, add when cold. This will keep some months. You eat it with oil and vinegar, or sugar and vinegar. It is more delicate than sturgeon, and makes a pretty variety, if the real is not to be had. Cover it with fennel when brought to table.

Notes

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