To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like

Name: To boil any Land Fowl, as Turkey, Bustard, Pheasant, Peacock, Partridge, or the like
Ingredients: fowls; veal; pepper; nutmeg; lard; beef-suet; artichocks; yolks of raw eggs; sweet herbs; salt; parsnips; skirrets; marrow; chesnuts; grapes; gooseberries; yolks of hard eggs; pears; turkey; gizzard; artichock bottoms; eggs; mutton broth; meat; cream; spinage juyce; saffron; nutmegs; sugar; cloves

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a Turkey and flay off the skin, leave the legs and rumps whole, then mince the flesh raw with some beef-suet or lard, season it with nutmeg,