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Updated: May 5, 2025
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.
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