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English cookbook, 1600s
Page 28
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and as for your spices let them be beaten ginger and mace and a few clovs and a pound of good salt butter and some salt and when you put on the lid stop the head and and the feet of your turky into the lid and lay the shoulder of your turky into that part of your pye which hath thee nooks and give it a good large lumb and when it is almoast baken take it out and fill it full with white wine or clear water then put it into the oven again and let it soake untill it be enough. To make a turky pye another way Take your turky and bone it and stick the breast of it full of clovs and season it with pepper and salt and
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and as for your spices let them be beaten ginger and mace and a few clovs and a pound of good salt butter and some salt and when you put on the lid stop the head and and the feet of your turky into the lid and lay the shoulder of your turky into that part of your pye which hath thee nooks and give it a good large lumb and when it is almoast baken take it out and fill it full with white wine or clear water then put it into the oven again and let it soake untill it be enough. To make a turky pye another way Take your turky and bone it and stick the breast of it full of clovs and season it with pepper and salt and
Szathmary Culinary Manuscripts and Cookbooks
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