[Sca-cooks] large birds for feasts

Donna Green donnaegreen at yahoo.com
Fri Mar 4 08:39:17 PST 2011

> Date: Thu, 3 Mar 2011 17:28:38 -0500 (EST)
> From: Daniel And elizabeth phelps  <dephelps at embarqmail.com>
> But turkeys were brought back from the new world and
> introduced into Europe such that in certain areas they were
> not "strange" after 1550 or so.  Thus if you hold a
> feast in that time period set perhaps in either England or
> Spain I suggest that stating that it is "that new world bird
> called the turkey cooked in the style of the bustard" would
> work.  

I am reasonably familiar with the post 1492 Spanish culinary sources and I don't recall any recipes for turkey or bustard. There are capon recipes, but I'd rather just get a capon for those rather than subsitute turkey. 

Juana Isabella


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