Turkey Soused In Imitation Of Sturgeon

Dress a fine large turkey very clean, dry and bone it, then tie it up like a sturgeon, and put it into the pot with a quart of white wine, a quart of water, the same quantity of good vinegar, and a very large handful of salt; but remember that the wine, water, and vinegar, must boil before the turkey is put in, and that the pot is well skimmed before it boils. When enough, take it out, and tie it tighter; but let the liquor boil a little longer. If the pickle want more vinegar or salt, add it when cold, and pour it upon the turkey. It will keep some months, if covered close from the air, and kept in a cool dry place. It may be eaten with oil, vinegar, and sugar; and some admire it more than sturgeon.

Soused Tripe

Boil the tripe, and put it into salt and water, which must be changed every day till the tripe is used. When wanted, dip it in batter made of flour and eggs, and fry it of a good brown ; or boil it in fresh salt and water, with an onion sliced, and a few sprigs of parsley. Send it up to table, with melted butter in a boat.

Pigs Feet And Ears Soused

Having cleansed them properly, boil them till they are tender, and then split the feet, and put them and the ears into salt and water. When used, dry them well with a cloth, dip them in batter, fry them, and send them up to table, as above directed for tripe. They will keep some time, and may be eaten cold; but take care to make fresh pickle every other day.

Admiral Sir Charles Knowles's Receipt To Salt Meat

As soon as the ox is killed, let it be skinned and cut up into pieces fit for use, as quick as possible, and salted whilst the meat is hot; for which purpose have a sufficient quantity of saltpetre and bay-salt pounded together and made hot in an oven, of each equal parts. With this sprinkle the meat at the rate of about two ounces to the pound. Then lay the pieces on shelving boards to drain for twenty-four hours. Turn them, and repeat the same operation, and let them lie for twenty-four hours longer. By this time the salt will be all melted, and have penetrated the meat, and the pieces be drained off. Each piece must be then wiped dry with clean coarse cloths, and a sufficient quantity of common salt made hot likewise in an oven and mixed, when taken out, with about one third of brown sugar. The casks being ready, rub each piece well with this mixture, and pack them well down, allowing about half a pound of the salt and sugar to each pound of meat, and it will keep good several years, and eat very well. It is best to proportion the casks or barrels to the quantity consumed at a time, as the seldomer it is exposed to the air the better. The same process does for pork, only a larger quantity of salt, and less sugar; but the preservation of both depends equally upon the meat being hot when first salted.