ES: 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. When it is cold enough, and the
Turkeys through-cold, put them into the Liquor in the Pot, and be sure they
be quite covered with the Liquor; Let them lye in it three weeks or a
month; Then serve it to the table, with Fennel on it, and eat it with elder
Vinegar.

You may do a Capon or two put together in the same manner: but first
larding it with great Lardons rowled in Pepper and Salt. A shorter time
lying in the pickle will serve.

AN EXCELLENT MEAT OF GOOSE OR TURKEY

Take a fat Goose, and Powder it with Salt eight or ten days; Then boil it
tender, and put it into pickle, like Sturgeon-pickle. You may do the like
with a very fat Turkey; but the best pickle of that is, the Italian
Marinating, boiling Mace, Nutmeg, &c. in it. You may boil Garlick in the
belly of the fouls, if you like it, or in the pickle.

TO PICKLE AN OLD FAT GOOSE

Cut it down the back, and take out all the bones; Lard it very well with
green Bacon, and season it well with three quarters of an Ounce of Pepper;
half an Ounce of Ginger; a quarter of an Ounce of Cloves, and Salt as you
judge proportionable; a pint of white wine and some Butter. Put three or
four Bay-leaves under the meat, and bake it with Brown-bread in an earthen
pot close covered, and the edges of the cover closed with Paste. Let it
stand three or four days in the pickle; then eat it cold with Vinegar.

ABO