[Sca-cooks] large birds for feasts
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
> 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"
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