Title

To [Suse] a Turkey

Date

1694/1795

Description

A recipe for turkey by boiling with salt and herbs and preparing a broth with wine and vinegar.

Transcript

Rx a turkey beat it flat lard it with lard season it with peper and salt then boyle it in as much water as wil cover it with a hand full of salt a good Deale of hole peper cloves and mace a Bunch of swet hearbs some bay leves, when it is Tender take it up let the broth stand till it be coule then take of the fat then put in 2 quarts of viniger one quart of White wine so put to your Turkey & let it stand 4 or 5 days then Eate it with pickeled oysters sliced lemond oyle and vineger, or what you please

Subject

See all items with this valueturkeys

See all items with this valuelard

See all items with this valuesalt (seasonings)

See all items with this valueblack pepper

See all items with this valuemace (spice)

See all items with this valueherbs

See all items with this valuebay (herb)

See all items with this valuevinegar

See all items with this valuewhite wines

See all items with this valueoysters

See all items with this valuelemons

See all items with this valueboiling (cooking)

Contributor

Caylor, Karmen

Le, Vincent

Grimm, Stephanie

Salahuddin, Shafiya

Source

Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.

Publisher

George Mason University Libraries

Rights

Public domain. There are no known restrictions.