Originalrezept:
Lard your Turkey with Bacon and half roast it; then take it off from the Spit and put it in as small a Pot as will boil it; put to it a Quart of White Wine, strong Broth, a Pint of Vinegar, some whole Spice, Bay-Leaves, Sweet Marjoram, Winter Savoury, and green Onions. Let it stew in this Liquor, and when it is ready, lay it in the Dish. Make Sauce with some of the Liquor, Mushrooms, dic’d Lemon, and two or three Anchovies; thicken it with brown Butter, and garnish with sliced Lemon.
Übersetzung:
Truthahn à la daube (Geschmorter Truthahn)
Kategorisierung:
Fleisch & Geflügel:Hauptzutaten: Brühe, Butter, Essig, Frühlingszwiebel, Gewürze, Lorbeerblätter, Majoran, Pilze, Sardellen, Speck, Truthahn, Weißwein, Winter-Bohnenkraut, Zitronen
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To dress a Turkey a la Daube", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 019,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-dress-a-turkey-a-la-daube (03.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.