To [Suse] a Turkey

Item

Title: To [Suse] a Turkey
Date: en 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 value turkeys; See all items with this value lard; See all items with this value salt (seasonings); See all items with this value black pepper; See all items with this value mace (spice); See all items with this value herbs; See all items with this value bay (herb); See all items with this value vinegar; See all items with this value white wines; See all items with this value oysters; See all items with this value lemons; See all items with this value boiling (cooking)
Contributor: Caylor, Karmen; Le, Vincent; en Grimm, Stephanie; en 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.

Media: http://wizwah.gmu.edu/oberle/files/original/dbf4fac6191bb7944784bc0b0ddf6dfe.jpg

Item sets: Fairfax Cookbook; Food; Meat dishes