Sauce Turkeys

Ingredients

• a pottle of good White-wine
• a quart of Water
• a quart of Vinegar
• season it with Salt pretty well

Method

1. 1

   Dress and bone the turkeys, tie them up cleanly.

2. 2

   Boil the wine, water, and vinegar together, seasoning with salt.

3. 3

   Add the turkeys and boil until tender.

4. 4

   Taste the liquor; if not sharp enough, add more vinegar and boil briefly.

5. 5

   Place the turkeys in an earthen pot, ensuring they are covered with the liquor.

6. 6

   Let them sit for three weeks to a month before serving with fennel and elder vinegar.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 125. The excerpt below is the record exactly as published.

SOUCE TURKEYS 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

Cook this with the app: pantry check, scaling, and the assistant.