Recipe Manuscript

To Stew A Turkey

Name: To Stew A Turkey
Prep time: PTPT1H
Cook time: PTPT3H
Yield: 8
Cuisine: European
Ingredients: 1 whole turkey (3-4 kg); 100 g fresh mushrooms, divided; 3-4 anchovy fillets, divided; 2-3 hard-boiled eggs; 1 tbsp capers; 40 g beef suet or marrow (or butter/vegetable suet); 2 pinches ground mace; 1.5-2 L strong chicken or beef broth; 200 g lamb kidneys or veal sweetbreads, lightly browned; 1 small lemon, thinly sliced; 8-10 fresh oysters (or jarred if fresh unavailable); 2-3 tbsp oyster liquor (from shucking or jar); 1 tbsp thick cream; 1 tbsp plain flour; 30 g unsalted butter; 4-6 whole pickled oysters (or extra boiled oysters if unavailable); Assorted pickles for garnish (gherkins, capers, etc.); Salt and black pepper to taste

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Advanced Dinner Lunch

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Stew A Turkey

"Take him and dress him about the Inside of the leg then take a handfull of Mushrooms and two anchovies and two or three eggs boyled hard and shred these together and a few capers two or three of suett or marrow as much as will make itt fall enough and a little mace mix all these together and stuff itt against you draw itt have as much strong broth as will cover itt lay the breast down and putt in an-chovie a handfull or two of Mushrooms then have ready four or five brushes or two of three lambstones fry them a little brown then you stew them in when your turkey is almost enough take a Jack of shred mushrooms two or three whole oysters a spoonfull or two of Oyster liquor and shred Oysters then take a spoonfull of cream with a little flower a lump of butterr and mace shred and sliced lemon whole pickled oysters and brushes on the top lay your Turkey in the middle and garnish with pickles or you may stuff the bodies with some oysters and mushroms and marrow only the pickled oysters and mace and lard the breast of your Turkey with the forced meat in the Turkey as you did before."

Note on the Original Text

The recipe is presented in the flowing, unpunctuated style typical of the early 18th century. Ingredient quantities are vague—'handful', 'two or three', 'as much as will make it fall enough'—requiring the cook to rely on experience and intuition. Spelling variants like 'boyled', 'mushroms', 'an-chovie', and 'lambstones' reflect the absence of standardized English orthography at the time. Instructions are given in a continuous narrative, assuming familiarity with kitchen processes and omitting times and temperatures, as was customary. It’s a testament to the trust placed in the skill and knowledge of historic cooks and a reminder that even then, recipes were more guidance than prescription.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Rachel Kirk's 1707 manuscript, a time when British cookery was a splendid mélange of local and imported flavors. Turkey, a relatively new bird on English tables, was becoming the centerpiece of grand meals. The inclusion of mushrooms, anchovies, oysters, and suet reflects the era's delight in rich, umami-packed stuffings and sauces—flavors that bridge land and sea. Such dishes would have graced the tables of the wealthy, serving both as culinary showpieces and as opportunities to display exotic ingredients like lemons and anchovies, signaling both sophistication and access to trade goods. The layering of ingredients and garnishes also reflects a Baroque delight in abundance and complexity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Rachel Kirk and her contemporaries would have worked with sturdy iron or copper stewpots positioned over an open hearth, using long-handled spoons for stirring and ladles for pouring broth. Knives for mincing and chopping, a mortar and pestle for spices, and small pans for browning sweetbreads or kidneys were also essential. Poultry would be trussed with linen twine, while stuffing and larding required nimble fingers or a larding needle—true kitchen craftsmanship of the early 18th century.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

3 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole turkey (6.5-9 lbs)
3.5 oz fresh mushrooms, divided
3-4 anchovy fillets, divided
2-3 hard-boiled eggs
1 tbsp capers
1.5 oz beef suet or marrow (or butter/vegetable suet)
2 pinches ground mace
6.5-8.5 cups strong chicken or beef broth
7 oz lamb kidneys or veal sweetbreads, lightly browned
1 small lemon, thinly sliced
8-10 fresh oysters (or jarred if fresh unavailable)
2-3 tbsp oyster liquor (from shucking or jar)
1 tbsp thick cream
1 tbsp plain flour
1 oz unsalted butter
4-6 whole pickled oysters (or extra boiled oysters if unavailable)
Assorted pickles for garnish (gherkins, capers, etc.)
Salt and black pepper to taste

Instructions

Begin by preparing a whole turkey (about 6.5–9 lbs), making an incision near the inside of the leg for stuffing.
For the stuffing, coarsely chop 2 oz of fresh mushrooms, 2 anchovy fillets, and 2-3 hard-boiled eggs.
To this, add roughly 1 tablespoon of chopped capers, and about 1.5 oz of beef suet or marrow (substitute with unsalted butter or vegetable suet if necessary).
Add a pinch of ground mace and thoroughly mix together.
Stuff this mixture inside the cavity and leg of the turkey.
Place the turkey breast-down in a large pot and add enough rich poultry or beef stock (about 6.5–8.5 cups) to nearly cover it.
Add an additional anchovy fillet and another handful (2 oz) of mushrooms to the pot.
Prepare separately 4-5 veal sweetbreads or, for a modern substitute, use small lamb kidneys (about 7 oz in total), lightly browned in a pan, and then add to the stew as the turkey cooks.
As the turkey nears doneness, add another 1 oz of chopped mushrooms, 2-3 whole oysters (fresh or jarred), and 1-2 tablespoons of oyster liquor (the reserved oyster juice).
Also include some more chopped oysters (3-4 pieces).
Thicken the sauce with a mixture of 1 tablespoon cream, 1 tablespoon flour, and 1 oz of butter, whisked together smoothly.
Add additional pinch of mace, some thin slices of lemon, and garnish with whole pickled oysters (about 4-6) and extra mushrooms.
Serve the turkey on a platter, arrange with pickles on the side, or optionally use only oysters, mushrooms, and marrow in the stuffing.
For a decorative finish, stud the breast with bits of the stuffing (forced meat) as lardons before braising.

Estimated Calories

700 per serving

Cooking Estimates

Preparing and cooking a stuffed turkey takes several hours, mostly due to the size of the bird and the need to prepare the stuffing, brown the offal, and simmer the turkey until it is tender. Each serving contains an estimated 700 calories, which includes turkey, stuffing, and sauce. This recipe yields 8 servings, making it great for a family meal or gathering.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.