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page 11
An excellent Imitation of pickled Sturgeon.
Take a fine large turkey, but not old: pick it very nicely, singe, and make it
extremely clean: bone and wash it, and tie it across and across with a bit of
mat-string washed clean. Put into a very nice tin saucepan a quart of water, a
quart of vinegar, a quart of white (but not sweet) wine, and a very large
handful of salt; boil and skim it well, then boil the turkey. When done enough
tighten the strings, and lay upon it a dish with a weight of two pounds over it.
Boil the liquor half an hour; and when both are cold, put the turkey into it.
This will keep some months, and eats more delicately than sturgeon; vinegar,
oil, and sugar, are usually eaten with it. If more vinegar or salt should be
wanted, add when cold. Send fennel over it to table.
Thornback and Skate
Should be hung one day at least before they are dressed; and may be served
either boiled, or fried in crumbs, being first dipped in egg.
Crimp Skate.
Boil and send up in a napkin; or fry as above.
Maids
Should likewise be hung one day at least. They maybe boiled or fried; or, if of
a tolerable size, the middle may be boiled and the fins fried. They should be
dipped in egg, and covered with crumbs.
Boiled Carp.
Serve in a napkin, and with the sauce which you will find directed for it under
the article Stewed Carp.
Stewed Carp.
Scale and clean, take care of the roe, lay the fish in a stewpan, with a
rich beef gravy, an onion, eight cloves, a desert spoonful of Jamaica pepper,
the same, of black, a fourth part of the quantity of gravy of port, (cyder may
do); simmer close covered; when nearly done add two anchovies chopped line, a
desert spoonful of made mustard, and some fine walnut ketchup, a bit
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