|
|
Turkey, to Boil and to Fry, as in England.
To boil — in
England turkeys are as often, if not more often, boiled than roasted, and eaten with a sauce called "Golden pain. " Truss (tie the legs and wings firmly) as for roasting, to prevent their sprawling out by the heat, Have a kettle or boiler large enough to hold water to fully cover the turkey, in which there has been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the English do), the water being boiling. Put in the turkey, breast down. After it has boiled a minute or two, briskly, move back the boiler to simmer gently from 1 to 2 hours, according to size of the turkey.
|
|
|
|
|
|
