Friday August 30 2013 is Free Fun Friday – Thank you, Highland Street Foundation!
It’s a great day for a song…..perhaps a little Turkey in the Straw
Well, I had an old hen and she had a wooden leg,
Just the best old hen that ever laid and egg,
She laid more eggs than any hen on the farm,
But another little drink wouldn’t do her any harm.
Turkey in the hay, in the hay, hay, hay!
Turkey in the straw, in the straw, straw, straw!
Pick ‘em up, shake ‘em up, any way at all,
And hit up a tune called ‘Turkey in the Straw’.
Or perhaps a Turkey in the woods
Or even a Turkey in a Pie
To bake Turkey, Chicken, Pea-Chicken, Pheasant-Pouts, Heath Pouts, Caponets, or Partridge for to be eaten cold.
Take a turkey-chicken, bone it, and lard it with pretty big lard, a pound and half will serve, then season it with an ounce of pepper, an ounce of nutmegs, and two ounces of salt, lay some butter in the bottom of the pye, then lay on the fowl, and put in it six or eight whole cloves, then put on all the seasoning with good store of butter, close it up, and baste it over with eggs, bake it, and being baked fill it up with clarified butter.
Thus you may bake them for to be eaten hot, giving them but half the seasoning, and liquor it with gravy and juyce of orange.
Bake this pye in fine paste; for more variety you may make a stuffing for it as followeth; mince some beef-suet and a little veal very fine, some sweet herbs, grated nutmeg, pepper, salt, two or three raw yolks of eggs, some boil’d skirrets or pieces of artichocks, grapes, or gooseberries, &c.
1674. Robert May. The Accomplist Cook.
- This is a major contender in the ‘Either/Or” category.
- Once again, the bird is boned. All those bones make for great soup.
- Variations include our (old) new friend Skirrets. The grapes should be green, that is green not ripe, not green the color. Like gooseberries in their season, they’re to sharpen things up.