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
larding it 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.
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