To fouse a TURKEY

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For fousing the turkey
Instructions (7)
  1. Kill your turkey and let it hang four or five days in the feathers.
  2. Pick it and slit it up the back, and take out the entrails.
  3. Bone it, and bind it with a piece of matting like sturgeon or Newcastle salmon.
  4. Set over the fire a clean saucepan, with a pint of strong allegar, a score of cloves, three or four blades of mace, a nutmeg sliced, a few pepper corns, and a handful of salt.
  5. When it boils put in the turkey, and boil it one hour.
  6. Then take it up, and when cold put it into an earthen pot, and pour the liquor over it, and keep it for use.
  7. When you send it to table lay sprigs of fennel over it.
Original Text
To fouse a TURKEY. KILL your turkey and let it hang four or five days in the feathers, then pick it and slit it up the back, and take out the entrails, bone it, and bind it with a piece of matting like sturgeon or Newcastle salmon, set over the fire a clean saucepan, with a pint of strong allegar, a score of cloves, three or four blades of mace, a nut- meg sliced, a few pepper corns, and a handful of salt, when it boils put in the turkey, and boil it one hour, then take it up, and when cold put it into an earthen pot, and pour the liquor over it, and keep it for use: when you send it to table lay sprigs of fennel over it.
Notes
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