[Sca-cooks] large birds for feasts

Johnna Holloway johnnae at mac.com
Fri Mar 4 04:54:43 PST 2011

As Bear and Ranvaig have  addressed Gwen Cat's translation of 20  
pre-1600 turkey recipes from Rumpolt (1581)", I will just mention that  
there are also numerous turkey recipes in the English canon.

A very quick search taking just seconds on medievalcookery.com reveals  

A Book of Cookrye  To make sauce for capons or Turky Fowles
To bake Turky Fowles.

The Good Housewife's Jewell  To baje a Turkie and take out his bones

A NEVV BOOKE of Cookerie To bake a Turkey

And we have a great variety of art featuring the turkey too. See  
Eiche, Sabine. Presenting the Turkey. The Fabulous Story of a  
Flamboyant and Flavourful Bird. Florence,
Italy: Centro Di, 2004.


On Mar 4, 2011, at 12:04 AM, otsisto wrote:

> I agree with listing what is being served and saying "item in the  
> style of".
> I will note that those who have renaissance persona's would not have  
> found
> turkey futuristic. It can be found in at least two paintings from  
> the late
> 1500s, one of which is a fowl seller prepping a dead turkey and yes  
> it is a
> turkey and not a bustard. Still, to my knowledge there haven't been  
> found a
> pre-1600s recipe for turkey so one can only do the "turkey in the  
> style of"
> or "so&such made with turkey"
> De

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