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To Bake A turkey

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake a Turkey, or a Capon. BOne the Turkey, but not the Capon: parboyle them, & sticke cloues in their breasts: Lard them and season them well with Pepper and Salt, and put them in a deepe Coffin with the breast downeward, and store of Butter. When it is bakte poure in more butter, and when it is colde stop the venthole with more Butter.


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