[Sca-cooks] Something for the Season

[David Walddon]

Turkey recipes before 1600 do exist. 
Here are several blog posts on Turkey Polpette from Scappi http://www.vastrepast.net/www.vastrepast.net/Old_Food/Entries/2009/6/24_Turkey_Polpette_from_Scappi.html
Eduardo 

On Nov 23, 2013, at 9:32 AM, JIMCHEVAL at aol.com wrote:

> A long time ago I translated two eighteenth century recipes for the  bird:
> 
> 
> The "Dons de Comus"  offers  two recipes for turkey with truffles, one 
> simply 
> 
> an entrée:
> 
> 
> 
> "Young turkey  with truffles
> 
> 
> 
> Take one or two turkeys. Prepare them for the spit. They  can be cooked in 
> 
> strips of lard, like a chicken. Put in the body a lump of  butter worked 
> with 
> 
> salt, pepper, nutmeg, grated lard, some chopped truffles. Plug  them up and 
> do not let them overcook. Serve on this a well-cooked stew of  truffles."
> 
> 
> 
> And the other a 'big' (main?) entrée:
> 
> 
> 
> "Turkey with  truffles, foie gras and small onions
> 
> 
> 
> Prepare it as for the spit. Take  foie gras and whole or halved truffles, 
> two 
> 
> dozen small onions cooked in the  cinders, or half in strips of thick 
> bacon. Season all this together with grated bacon,  one or two bars of butter, a 
> little white veal stock, salt, pepper & basil,  all well married togethers. 
> Stuff your turkey, & cook it on the spit. Serve  with white veal stock and a 
> few truffles."
> 
> 
> 
> This one, for a cold  entremets, begins by cooking the turkey, but seems 
> 
> suitable for leftovers as  well. The *Larousse Gastronomique* says that a 
> 'daube' usually involved meat  braised in stock (as is not the case here), 
> but that in earlier use it always  applied to meat intended to be (as here) 
> served cold:
> 
> 
> 
> "Old turkey a la  daube
> 
> 
> 
> Pluck it and truss it inside. Lard it crossways with large strips of thick 
> bacon, season with salt, pepper, basil, nutmeg & a little spice. Put it in a 
> stewpot or terrine with some strips of lard, or other meat peelings. Put it 
> on  hot cinders & season with salt, pepper, clove, basil, laurel. Cover it 
> &  put in a pint [English pint] of white wine, two sols worth of brandy, & 
> half  a glass of water. Let all this cook slowly for eight hours and more if  
> necessary. Let it cool in its sauce, & serve it with [sic].
> 
> 
> 
> Old  turkey can be made into paté or in the pot. It can be used to make 
> white 
> 
> [white  meat?]. The legs are used separately."
> 
> "Dons de Comus" (II,  133-135)
> 
> Of course, since peacock is said to taste like very tough turkey, one could 
> always use any of the numerous peacock recipes out there to stay in  
> period.
> 
> 
> Jim  Chevallier
> (http://www.chezjim.com/) www.chezjim.com
> 
> Les Leftovers: sort of a food history  blog
> leslefts.blogspot.com  
> 
> 
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