Take a good fat Turkey or two ; dress them clean,
and bone them ; then tye them up in the manner of
Sturgeon with some thing clean washed. Take
your kettle, and put into it a pottle of good White-
wine, a quart of Water, and a quart of Vinegar ;
make it boil, and season it with Salt pretty well✪ Sauce Turkeys.
Then put in your Turkeys, and let them boil till
they be very tender. When they are enough boiled,
take them out, and taste the Liquor ; if it be not
sharp enough, put more Vinegar, and let it boil a
little; then put it into an earthen pot, that will hold
both Turkeys. When it is cold enough, and the
Turkeys through-cold, put them into theLiquor in
the Pot, and be sure they be quite covered with the
Liquor; Let them lye in it three weeks or a month;
Then serve it to the table, with Fennel on it, and
eat it with elder Vinegar.
You may do a Capon or two put together in the
same manner: but first lardingit with great Lardons
rowled in Pepper and Salt. A shorter time lying in
the pickle will serve.
212 SIR KENELME DIGBIE
AN EXCELLENT MEAT OF GOOSE OR
TURKEY
Take a fat Goose, and Powder it with Salt eight or
ten days ; Then boil it tender, and put it into
pickle, like Sturgeon-pickle. You may do the like
with a very fat Turkey ; but the best pickle of that
is, the Italian Marinating, boiling Mace, Nutmeg,
&c. in it. You may boil Garlick in the belly of the
fouls, if you like it, or in the pickle.
TO PICKLE AN OLD FAT GOOSE
Cut it down the back, and take out all the bones ;
Lard it very well with green Bacon, and season it
well with three quarters of an Ounce of Pepper ;
half an Ounce of Ginger ; a quarter of an Ounce of
Cloves, and Salt as you judge proportionable ; a pint
of white wine and some Butter. Put three or four
Bay-leaves✪ Pickle an Old Fat Goose under the meat, and bake it with Brown-
bread in an earthen pot close covered, and the edges
of the cover closed with Paste. Let it stand three
or four days in the pickle ; then eat it cold with
Vinegar.
ABOUT ORDERING BACON FOR GAM-
BONS, AND TO KEEP
AxFranckfort theyuse the following cautionsabout
the Bacon they salt for Gambons or sides to keep.
The best is of male Hogs of two year old, that have
been gelt, when they were young. They kill them
in the wane of the Moon, from a day or two after the
full, till the last quarter. They fetch off their hair
with warm-water, not by burning (which melteth
the fat,and maketh it apt to grow resty),and after it
hath lain in the open air a full day, they salt it with
THS CLOSET OPEDjED 213
dry Salt, rubbing it in well : Then laywhat quantity
you will in a tub for seven or eight days (in which
time the Salt dissolveth to water); then take it out,
and wipe it dry, and hang it in a room, where they
keep fire, either on a hearth, or that smoak cometh
out of a stove into the room (as most of those
rooms do smoak) but hang them not in the Chim-
ney, that the hot smoak striketh upon them ; but if
you have a very large Chimney, hang them pretty
high and aside, that the smoak may not come full
upon them. After a while, (when they are dry) take
them thence, and hang them from the smoak in a
dry warm room. When the weather groweth warm
as in May, there will drop from them a kinde of
melted oyly grease, and they will heat, and grow
resty, if not remedied.
Page 126 · 2 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a good fat Turkey or two ; dress them clean, and bone them ; then tye them up in the manner of Sturgeon with some thing clean washed. Take your kettle, and put into it a pottle of good Whitewine, a quart of Water, and a quart of Vinegar ; make it boil, and season it with Salt pretty well. Then put in your Turkeys, and let them boil till they be very tender. When they are enough boiled, take them out, and taste the Liquor ; if it be not sharp enough, put more Vinegar, and let it boil a little; then put it into an earthen pot, that will hold both Turkeys. When it is cold enough, and the Turkeys through-cold, put them into the Liquor in the Pot, and be sure they be quite covered with the Liquor; Let them lye in it three weeks or a month; Then serve it to the table, with Fennel on it, and eat it with elder Vinegar.
You may do a Capon or two put together in the same manner: but first lardingit with great Lardons rowled in Pepper and Salt. A shorter time lying in the pickle will serve.
AN EXCELLENT MEAT OF GOOSE OR TURKEY
Take a fat Goose, and Powder it with Salt eight or ten days ; Then boil it tender, and put it into pickle, like Sturgeon-pickle. You may do the like with a very fat Turkey ; but the best pickle of that is, the Italian Marinating, boiling Mace, Nutmeg, &c. in it. You may boil Garlick in the belly of the fouls, if you like it, or in the pickle. TO PICKLE AN OLD FAT GOOSE Cut it down the back, and take out all the bones ; Lard it very well with green Bacon, and season it well with three quarters of an Ounce of Pepper ; half an Ounce of Ginger ; a quarter of an Ounce of Cloves, and Salt as you judge proportionable ; a pint of white wine and some Butter. Put three or four Bay-leaves under the meat, and bake it with Brownbread in an earthen pot close covered, and the edges of the cover closed with Paste. Let it stand three or four days in the pickle ; then eat it cold with Vinegar.
ABOUT ORDERING BACON FOR GAM- BONS, AND TO KEEP
AxFranckfort theyuse the following cautionsabout the Bacon they salt for Gambons or sides to keep. The best is of male Hogs of two year old, that have been gelt, when they were young. They kill them in the wane of the Moon, from a day or two after the full, till the last quarter. They fetch off their hair with warm-water, not by burning (which melteth the fat,and maketh it apt to grow resty),and after it hath lain in the open air a full day, they salt it with
dry Salt, rubbing it in well : Then laywhat quantity you will in a tub for seven or eight days (in which time the Salt dissolveth to water); then take it out, and wipe it dry, and hang it in a room, where they keep fire, either on a hearth, or that smoak cometh out of a stove into the room (as most of those rooms do smoak) but hang them not in the Chimney, that the hot smoak striketh upon them ; but if you have a very large Chimney, hang them pretty high and aside, that the smoak may not come full upon them. After a while, (when they are dry) take them thence, and hang them from the smoak in a dry warm room. When the weather groweth warm as in May, there will drop from them a kinde of melted oyly grease, and they will heat, and grow resty, if not remedied.
Records on this page
Sauce TurkeysPickle an Old Fat Goose