[MR] 16th century turkey recipe

[Barbara Miller]

To bake a Turkey,
BOne the Turkey,
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. 


I did this (with a few embellisments) for a feast and
it was well demolished.
I did change the boiling (ick, and hardly required of
our turkeys today) to roasting.  I mixed clove powder,
pepper, cinnamon and mace with 2 to 3 sticks of butter
(depending on turkey size) some of which and put under
the skin.  The rest I basted with throughout the
cooking.
Liamhain Aodhagan



		
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