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Miss Caldwell's book, 1757-1790
Page 44
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(44) Sturgeon of a Turkey Cut your Turkey down the back and bone it and salt it very well, and let it lye ten or twelve days in the salt, and the day before you make it up for Boiling sprinkle half a pint of White wine Vinegar over it and let it lye all night and season it with some mace and Nutmeg, then take a Calves head and bone it and let the flesh be all in one piece and put your turkey into it and bind it Very well with Bull Rushes, and role a Cloth over that, and let it boil in Vinegar and Water till it be Enough, with a Lemon Peel and some Bay Leaves. When it is cold
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(44) Sturgeon of a Turkey Cut your Turkey down the back and bone it and salt it very well, and let it lye ten or twelve days in the salt, and the day before you make it up for Boiling sprinkle half a pint of White wine Vinegar over it and let it lye all night and season it with some mace and Nutmeg, then take a Calves head and bone it and let the flesh be all in one piece and put your turkey into it and bind it Very well with Bull Rushes, and role a Cloth over that, and let it boil in Vinegar and Water till it be Enough, with a Lemon Peel and some Bay Leaves. When it is cold
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