To dress a Turkey in the French mode, to eat cold, called a la doode

Name: To dress a Turkey in the French mode, to eat cold, called a la doode
Cuisine: French
Ingredients: turkey; neats-tongues; pork; veal; mutton; venison; bittern; shoveler; vinegar; wine; cloves; mace; ginger; nutmegs; pepper; lard; sugar; fowl; leg of mutton; turkey; white-wine; paste; pie-plate; mustard; whopper; wild geese; brand geese; hearn; swan; goose

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a turkey and bone it, or not bone it, but boning is the best way, and lard it with good big lard as big as your little finger and season it with pepper