Recipe Manuscript

To Ragoue A Turkye

Name: To Ragoue A Turkye
Prep time: PTPT1H
Cook time: PTPT2H30M
Yield: 10
Cuisine: European
Ingredients: 1 whole turkey, about 4 kg; 300g pork or veal, finely chopped (for forcemeat); 50g fresh breadcrumbs; 1 egg; 2 tbsp parsley, finely chopped; 2 tbsp thyme, finely chopped; 100g lard or streaky bacon, cut into strips; Salt and freshly ground pepper; 100g unsalted butter; 500g beef bones; 500g veal knuckle (or extra beef bones); 400g mutton neck (substitute: lamb neck or extra beef); 4 liters water (for stock); 500ml dry white wine; 200g oysters, shucked (if unavailable, substitute with mussels or omit); 100g mushrooms, sliced; 150g cooked beef tongue, sliced (palates; or substitute with cooked beef or omit); 200g sweetbreads (veal or lamb kidneys, or chicken hearts as substitute); 4 anchovies, whole or fillets; Peel of 1 lemon, in strips; 4 whole cloves; 1 small nutmeg, grated (or 1 tsp ground nutmeg); 1 tsp ground mace (or more nutmeg if unavailable); 2 tsp black peppercorns, crushed; 1 large onion, quartered; 1 small bunch of mixed herbs (parsley, thyme, savory, marjoram)

1730

From the treasured pages of Receipt book of Catherine Bacon

Written by Catherine Bacon

Culinary Enlightenment (1700 - 1800)European Advanced Dinner Lunch

Original Recipe • 1730

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Ragoue A Turkye

"Bone yr Turkye, & stuff ye body with forced meat & lard it & boill it an hour & fry in a pott of fresh butterr till it bee brown take some beafe a knuckell of veall & a Crag End of a necke of motton, putt to it a gallond of watter & boill it till it comes to 3 pints. yn stew yr Turkye In itt an hour wth a pint of wight wine oystors Mosshrooms, Pallets, sweatbreads, & some balls of forced Meat, Anchovis, lemmon Pill wholl Cloves, Mace and Peper ongon & sweat herbs"

Note on the Original Text

The recipe is written in the characteristic shorthand of early-modern English cookery: little punctuation, inconsistent spelling, and the expectation that the cook already knew many baseline skills (how to bone poultry, make stuffing, or lard meat). Spelling reflects period conventions ('bee' for 'be', 'lard' as a verb, 'ingeon' for 'onion'), and certain terms—such as 'palates' and 'forced meat'—may puzzle today’s cooks (palates meaning tongue, forcemeat being spiced ground meat stuffing). Directions combine broad strokes with specific ingredient cues, but times and measures are imprecise, reflecting the oral tradition of passing recipes.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Catherine Bacon - Click to view recipe in book

Title

Receipt book of Catherine Bacon (1730)

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

Writer

Catherine Bacon

Era

1730

Publisher

Unknown

Background

A delightful foray into the kitchens of 17th and early 18th century England, Catherine Bacon’s culinary manuscript offers an elegant medley of recipes and cookery wisdom for the discerning palate of her age.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, 'To Ragoue a Turkye', hails from the well-to-do English kitchens of the late 17th to early 18th century. It comes from a manuscript penned by Catherine Bacon (1660-1757), illustrating both the evolving tastes and culinary ambitions of her time. Dishes like this ragout—richer, more complex, and drawn from French influence—reflect the shift of English gastronomy towards more elaborate, saucy, and ingredient-diverse fare suited for elite households. The inclusion of oysters, sweetbreads, and costly spices shows off both social rank and a love for continental flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The preparation would have required a large cauldron or stockpot for boiling the meat and bones, brass or copper stew pans for stewing, and heavy iron skillets for frying in butter. A sharp boning knife, wooden spoons, and ladles would be essential, with linen cloth for trussing the turkey. The hearth would act as the kitchen 'command center', with cooks managing open flames, embers, and swinging pots over the fire. Mortar and pestle would handle the spice grinding, and simple cloth strainers or sieves helped clarify stock.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

2 hrs 30 mins

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, about 9 lbs
10 oz pork or veal, finely chopped (for forcemeat)
2 oz fresh breadcrumbs
1 egg
2 tbsp parsley, finely chopped
2 tbsp thyme, finely chopped
3.5 oz lard or streaky bacon, cut into strips
Salt and freshly ground pepper
3.5 oz (7 tbsp) unsalted butter
18 oz beef bones
18 oz veal knuckle (or extra beef bones)
14 oz mutton neck (substitute: lamb neck or extra beef)
4 quarts water (for stock)
2 cups dry white wine
7 oz oysters, shucked (if unavailable, substitute with mussels or omit)
3.5 oz mushrooms, sliced
5 oz cooked beef tongue, sliced (palates; or substitute with cooked beef or omit)
7 oz sweetbreads (veal or lamb kidneys, or chicken hearts as substitute)
4 anchovies, whole or fillets
Peel of 1 lemon, in strips
4 whole cloves
1 small nutmeg, grated (or 1 tsp ground nutmeg)
1 tsp ground mace (or more nutmeg if unavailable)
2 tsp black peppercorns, crushed
1 large onion, quartered
1 small bunch of mixed herbs (parsley, thyme, savory, marjoram)

Instructions

Begin by boning a whole turkey (about 9 lbs), then prepare a forcemeat (stuffing) using finely chopped meat (such as pork or veal, around 10 oz), breadcrumbs (about 2 oz), herbs (parsley and thyme, 2 tbsp each), an egg, salt, and pepper.
Stuff the turkey with the forcemeat.
Stud the skin with strips of lard or bacon (about 3.5 oz), then truss the turkey securely.
Boil the turkey in a large pot of water (enough to cover, approximately 4 quarts) for about 1 hour.
Meanwhile, melt 3.5 oz (7 tbsp) of unsalted butter in a large Dutch oven or sturdy pot.
Remove the turkey from its water, pat dry, and brown it in the butter on all sides.
For the sauce, simmer together 18 oz beef bones, 1 veal knuckle (about 18 oz), and a 14 oz piece of mutton neck with 4 quarts of water.
Reduce by boiling until you have roughly 2.5 pints (5 cups) of rich stock.
Return the browned turkey to the pot, add the 5 cups stock from above, and pour in 2 cups dry white wine.
Add 7 oz cleaned oysters, 3.5 oz fresh or jarred mushrooms, several veal sweetbreads or lamb kidneys (7 oz), cooked beef tongue (palates; 5 oz) sliced, and any extra forcemeat shaped into small balls.
Flavor the stew with 4 anchovies, strips of lemon peel from 1 lemon, 4 whole cloves, a small grated nutmeg, 1 tsp ground mace, 2 tsp black pepper, a quartered onion, and a bundle of 'sweet herbs' (parsley, thyme, savory).
Stew gently for 1 hour, then serve the turkey carved with the sauce and garnishes.

Estimated Calories

600 per serving

Cooking Estimates

Preparing and boning the turkey, making the stuffing, and chopping ingredients takes about 1 hour. Cooking includes simmering the turkey, making the stock, browning, and stewing, which takes about 2.5 hours. This recipe makes enough for 10 servings. Each serving is about 600 calories, including some sauce and stuffing.

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.