SC - REC: A Turkie Boyled - 1615

[Seton1355 at aol.com]

I must be in a Pilgrim mood today!
(singing...We gather together, to ask the Lord's blessing......  sorry!)
Phillipa
A Turkie, Boyled


51 An excellent way to boile chickens 

If you will boile chickens, young turkeys, peahens, or any house fowl
daintily, you shall, after you have trimmed them, drawn them, trussed them,
and washed them, fill their bellies as full of parsley as they can hold; then
boil them with salt and water only till they be enough: then take a dish and
put into it verjuice, and butter, and salt, and when the butter is melted,
take the parsley out of the chickens' bellies, and mince it very small, and
put it to the verjuice and butter, and stir it well together; then lay in the
chickens, and trim the dish sippets, and so serve it forth. 



Gervase Markham. The English Housewife (1615 and later editions).
Michael Best, ed. (Montreal, 1986), p.79

[Again in 1621, butter was probably not available. KC]
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