TO SEASON HUMBLE-PYES: AND TO ROST WILDE-DUCKS
Bake Humble-Pyes without chapping them small in a Pye, seasoned with
Pepper and Salt, adding a pretty deal of Parsley, a little sweet-marjoram
and Savoury, and a very little Thyme.
Rost wilde Ducks putting into their Bellies some Sage and a little Onion
(both well shreded) wrought into a lump with butter, adding a little Pepper
and Salt. And let their sauce be a little gravy of Mutton, to enlarge the
seasoned gravy, that comes from the Ducks when they are cut up.
TO SOUCE TURKEYS
Take a good fat Turkey or two; dress them clean, and bone them; then tye
them up in the manner of Sturgeon with some thing clean washed. Take your
kettle, and put into it a pottle of good White-wine, a quart of Water, and
a quart of Vinegar; make it boil, and season it with Salt pretty well. Then
put in your Turkeys, and let them boil till they be very tender. When they
are enough boiled, take them out, and taste the Liquor; if it be not sharp
enough, put more Vinegar, and let it boil a little; then put it into an
earthen pot, that will hold both Turkeys.
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