To bake all manner of Land Fowl, as Turkey, Bustard, Peacock, Crane, &c. to be eaten cold

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Preparation info

    • Difficulty

      Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a turkey and bone it, parboil and lard it thick with great lard as big as your little finger, then season it with 2 ounces of beaten pepper, two ounces of beaten nutmeg, and three ounces of salt, season the fowl, and lay it in a pie fit for it, put first butter in the bottom, with some ten whole cloves, then lay on the turkey, and the rest of the seasoning on it, lay on good store of butter, then close it up and baste it either with saffron water, or three or four eggs beaten together with their yolks; bake it, and being baked and cold, liquor it with clarified butter, &c.