Turkey soused in Imitation of Sturgeon

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For sousing the turkey
For serving
Instructions (10)
  1. Dress a fine large turkey, dry and bone it, then tie it up as you do a sturgeon.
  2. Put the turkey into the pot with white wine, water, vinegar, and salt.
  3. Ensure the wine, water, and vinegar boil before you put in the turkey.
  4. Skim the pot well before it boils.
  5. When the turkey is enough, take it out, and tie it tighter.
  6. Let the liquor boil a little longer.
  7. If the pickle needs more vinegar or salt, add them when it is cold.
  8. Pour the cold pickle upon the turkey.
  9. Keep it covered close from the air, and in a cool dry place.
  10. Serve with oil, vinegar, and sugar for sauce.
Original Text
Turkey soused in Imitation of Sturgeon. DRESS a fine large turkey, dry and bone it, then tie it up as you do a sturgeon, and put it into the pot, with a quart of white wine, a quart of water, the same quantity of good vinegar, and a large handful of salt; but remember that the wine, water, and vinegar, must boil before you put in the turkey, and that the pot must be well skimmed before it boils. When it is enough, take it out, and tie it tighter; but let the liquor boil a little longer. If you think the pickle wants more vinegar or salt, add them when it is cold, and pour it upon the turkey. If you keep it covered close from the air, and in a cool dry place, it will be equally good for some months. Some admire it more than sturgeon, and it is generally eaten with oil, vinegar, and sugar, for sauce.
Notes
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