A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent.
Kent, Elizabeth Grey, Countess of, 1581-1651., W. J.
To bake a Turkie.
Take out his bones and guts, Page 95 then wash him, then prick his back together againe, then perboil him, season him with Pepper and Salt, stick some Cloves in the brest of him, then lard him, and put him into your Coffin with butter, in this sort you may bake a Goose, Pheasant, or Capon.
