[Sca-cooks] FW: [TY] Elizabethan Turkey

Kingstaste kingstaste at comcast.net
Tue Nov 25 07:24:22 PST 2008


My kingdom list has been discussing the merits of deep-frying turkeys in the
last couple of days.  A lady asked for tips, and what she got was a long
round of "DON'T DO IT" which was not what she wanted to hear at all.   After
that, the discussion has degenerated (as these things tend to do).  I posted
this just this morning, and thought I would send it along here.  I know most
of us have seen these, but thought it might be a good way to start the
inevitable "What are you making for Thanksgiving?" discussions we usually go
through here :-)

Happy Turkey Day!


who will be Mrs. Claus on T-Day, and enjoying the hospitality of several
tables, just not my own


From: meridian-ty at yahoogroups.com [mailto:meridian-ty at yahoogroups.com] On
Behalf Of Kingstaste
Sent: Tuesday, November 25, 2008 10:19 AM
To: meridian-ty at yahoogroups.com
Subject: [TY] Elizabethan Turkey


I am unapologetic in my condemnation of the fried turkey. I've had them
done "perfectly" and thought they were merely adequate. Not worth the
trouble in my not-so-humble opinion. Your mileage may vary of course, and
you may do whatever you like to your bird, and I truly hope you enjoy every

In a spirit of conciliation, however, I offer a few recipes from Elizabethan
England, where the Turkie-bird was a very popular thing indeed. 


Here is a drawing of a turkey from 1581:

http://clem. <http://clem.mscd.edu/~grasse/GK_ASsp99_turkeypix.htm>
<http://clem. <http://clem.mscd.edu/%7Egrasse/GK_ASsp99_turkeypix.htm>

This turkey recipe is from  _The Good Huswifes Jewell_, Thomas Dawson,

1596. "To bake a Turkie and take out his bones".

"Take a fat Turkie, and after you have scalded him and washed him cleane,
lay him upon a faire cloth and slit him through out the backs, and when you
have taken out his garbage, then you must take out his bones so bare as you
can, when you have so donne wash him cleane, then trusse him and bricke his
backe together, and so have a faire kettle of seething water and berboyle
him a little, then take him up that the water may runne cleane out from him,
and when he is colde, season him with pepper and Salt, and then pricke hym
with a few cloves in the breast, and also drawe him with larde if you like
of it, and when you have maide your coffin and laide your Turkie in it, then
you must put some Butter in it, and so close him up, in this sorte you may
bake a goose, a Pheasant, or capon."

>From the book Christmas Feasts by Lorna Sass:

"Soon after the turkey was brought from the new World to Europe in the early
16th century, it gained almost immediate popularity as holiday fare,
gradually replacing the swan and peacock of the medieval table. C. Anne
Wilson, in Food and Drink in Britain, claims that turkeys arrived at the
London market shortly before the Christmas season, having been driven on
foot for a three-month journey from as far away as Suffolk. Such
well-exercised birds were likely to be tough and lean, calling for "pretty
big lard" as this recipe suggests. 

Most 17th-century recipes for turkey call for roasting it "stuck with
cloves." When baked in pies, the turkeys were often surrounded by clarified
butter, an indication that they would be stored for use at some later date."

To Bake A Turkey

"Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound
and a half will serve, then season it with an ounce of pepper, an ounce of
nutmegs, and two ounces of salt, lay some butter in the bottom of the pye,
then lay on the fowl, and put in six or eight whole cloves, then put on all
the seasoning with good store of butter, close it up, and baste it over with
eggs, bake it, and being baked fill it up with clarified butter. 

Thus you may bake them for to be eaten hot, given them but half the
seasoning, and liquor it with gravy and juyce of orange.

Bake this pye in fine paste; for more variety you may make a stuffing for it
as followeth; mince some beef-suet and a little veal very fine, some sweet
herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs; some
boild skirrets or pieces of artichokes, grapes or gooseberries, etc." 

The Accomplist Cook, (1671), Robert May 

[Non-text portions of this message have been removed]


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