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To Baje A turkie And Take Out His bones


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

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.

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