To [fuse] a Turkey

Item

Title

To [fuse] a Turkey

Description

To [fuse] a Turkey Rx a turkey beat it flat [l]ard it with [l]ard season it with pep[inseter above: er] and salt yn boyle it in as much water as will 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 ye broth stand till it be coule then take of ye fat yn put in 2 qrts of viniger one quart of white wine so put to your Turkey & let it stand 4 or 5- days yn Eate it with pickeled oysters sliced lemond oyle and vineger, or what you please

Contributor

Caylor, Karmen
Le, Vincent

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.

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