To make other Puddings of Turkie or Capon in bags, guts, or for any kind of stuffing, or forcing, or in Cauls

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a rost Turky, mince it very small, and stamp it with some almond past, then put some coriander-seed beaten, salt, sugar, rose-water, yolks of eggs raw, and marrow stamped also with it, and put some cream, mace, soked in sack and whitewine, rose-water and sack, strain it into the materials, and make not your stuff to thin, then fill either gut or napkin, or any fouls boil’d, bak’d or rost, or legs of veal or mutton, or breasts, or kid, or fawn, whole lambs, suckers, &c.