To soule a Turkey, in Imitation of Sturgeon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for boiling the turkey
for serving
Instructions (10)
  1. Take a fine large turkey, dress it very clean, dry and bone it.
  2. Tie it up as you do sturgeon.
  3. Put into the pot you boil it in one quart of white wine, one quart of water, one quarter of good vinegar, a very large handful of salt.
  4. Let it boil, skim it well, and then put in the turkey.
  5. When it is enough, take it out, and tie it tighter.
  6. Let the liquor boil a little longer.
  7. If you think the pickle wants more vinegar or salt, add it when it is cold, and pour it upon the turkey.
  8. Cover it close from the air, and keeping it in a dry cool place.
  9. Eat it with oil, vinegar and sugar, just as you like it.
  10. Some admire it more than sturgeon; it looks pretty covered with fennel for a side-dish.
Original Text
To soule a Turkey, in Imitation of Sturgeon. You must take a fine large turkey, dress it very clean, dry and bone it, then tie it up as you do sturgeon, put into the pot you boil it in one quart of white wine, one quart of water, one quarter of good vinegar, a very large handful of salt, let it boil, skim it well, and then put in the turkey. When it is enough, take it out, and tie it tighter. Let the liquor boil a little longer; and if you think the pickle wants more vinegar or salt, add it when it is cold, and pour it upon the turkey. It will keep some months, covering it close from the air, and keeping it in a dry cool place. Eat it with oil, vinegar and sugar, just as you like it. Some admire it more than sturgeon; it looks pretty covered with fennel for a side-dish.
Notes
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