To baje a Turkie and take out his bones
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To baje a Turkie and take out his bones". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To baje a Turkie and take out his bones. Take a fat Turkie, and after you haue scalded him and washed him cleane, lay him vpon a faire cloth and slit him throughout the backe, and when you haue taken out his garbage, then you must take out his bones so bare as you can, when you haue so doone wash him cleane, then trusse him and pricke his backe toghether, and so haue a faire kettle of seething water and perboyle him a little, then take him vp that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke hym with a fewe cloues in the breast, and also drawe him with larde if you like of it, and when you haue maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him vp. in this sorte you may bake a goose, a Pheasant, or capon.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

turkeys
bones
pepper
salt
cloves
lard
pie_crust
butter
goose
gamebirds
chicken

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:61>. Accessed on December 6, 2024, 12:32 am.