Take a good fat Turkey or two; dress them clean, and bone them; then tye them up in the manner of Sturgeon with some thing clean washed.  Take your kettle, and put into it a pottle of good White-wine, a quart of Water, and a quart of Vinegar; make it boil, and season it with Salt pretty well.  Then put in your Turkeys, and let them boil till they be very tender.  When they are enough boiled, take them out, and taste the Liquor; if it be not sharp enough, put more Vinegar, and let it boil a little; then put it into an earthen pot, that will hold both Turkeys.  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.  Put three or four Bay-leaves under the meat, and bake it with Brown-bread in an earthen pot close covered, and the edges of the cover closed with Paste.  Let it stand three or four days in the pickle; then eat it cold with Vinegar.

ABOUT ORDERING BACON FOR GAMBONS, AND TO KEEP

At Franckfort they use the following cautions about the Bacon they salt for Gambons or sides to keep.  The best is of male Hogs of two year old, that have been gelt, when they were young.  They kill them in the wane of the Moon, from a day or two after the full, till the last quarter.  They fetch off their hair with warm-water, not by burning (which melteth the fat, and maketh it apt to grow resty), and after it hath lain in the open air a full day, they salt it with dry Salt, rubbing it in well:  Then lay what quantity you will in a tub for seven or eight days (in which time the Salt dissolveth to water); then take it out, and wipe it dry, and hang it in a room, where they keep fire, either on a hearth, or that smoak cometh out of a stove into the room (as most of those rooms do smoak) but hang them not in