Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mat string, washed clean, as they tie sturgeon. Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white wine, that is not sweet, and a very large handful of salt. Let boil, and skim well, then put in the turkey: when done, take it out and tighten the strings. Let the liquor boil half an hour after, and when cold put it on the turkey. If salt or vinegar be wanting, add when cold. This will keep some months. You eat it with oil and vinegar, or sugar and vinegar. It is more delicate than sturgeon, and makes a pretty variety, if the real is not to be had. Cover it with fennel when brought to table.
ON DRESSING MEATS.
Wash all meats before you dress; if for boiling, the colour will be better for soaking; if for roasting, dry it.
Boiling in a well floured cloth, will make meat white.
Particular charge must be given that the pot be well skimmed the moment it boils, otherwise the foulness will be dispersed over the meat. The more soups or broths are skimmed, the better and cleaner they will be.
The boiler and utensils should be kept delicately clean.
Put the meat in cold water, and flour it well first. If meat be boiled quick it will be hard; but care must be taken that in boiling slow it does not cease, or the meat will be underdone.
If the steam be kept in, the water will not much decrease; therefore when you wish to evaporate, remove the cover of the soup pot.
Vegetables should not be dressed with the meat, except carrots or parsnips with boiled beef.
Weigh the joint, and allow a quarter of an hour to each pound, and about twenty minutes over. If for roasting, it should be put at a good distance from the fire, and brought gradually nearer when the inner part becomes hot, which will prevent its being scorched while yet raw. Meat should be much basted, and when nearly done, floured to make it look frothed.