it in a pie fit for it, put first butter in
the bottom, with some ten whole cloves, then lay on the turkey, and
the rest of the seasoning on it, lay on good store of butter, then
close it up and baste it either with saffron water, or three or four
eggs beaten together with their yolks; bake it, and being baked and
cold, liquor it with clarified butter, _&c._

_To bake all manner of Sea-Fowl, as Swan, Whopper,
to be eaten cold._

Take a swan, bone, parboil and lard it with great lard, season the
lard with nutmeg and pepper only, then take two ounces of pepper,
three of nutmeg, and four of salt, season the fowl, and lay it in
the pie, with good store of butter, strew a few whole cloves on the
rest of the seasoning, lay on large sheets of lard over it, and good
store of butter; then close it up in rye-paste or meal course
boulted, and made up with boiling liquor, and make it up stiff: or
you may bake them to eat hot, only giving them half the seasoning.

In place of baking any of these fowls in pyes, you may bake them in
earthen pans or pots, for to be preserved cold, they will keep
longer.

In the same manner you may bake all sorts of wild geese, tame geese,
bran geese, muscovia ducks, gulls, shovellers, herns, bitterns,
curlews, heath-cocks, teels, olines, ruffs, brewes, pewits, mewes,
sea-pies, dap chickens, strents, dotterils, knots, gravelins,
oxe-eys, red shanks, _&c._

In baking of these fowls to be eaten hot, for the garnish put in a
big onion, gooseberries, or grapes in the pye, and sometimes capers
or oysters, and liquor it with gravy, claret, and butter.

_To dress a Turkey in the French mode, to eat cold,
called a la doode._

Take a turkey and bone it, or not bone it, but boning is the best
way, and lard it with good big lard as big as your little finger and
season it with pepper, cloves, and mace, nutmegs, and put a piece of
interlarded bacon in the belly with some rosemary and bayes, whole
pepper, cloves and mace, and sew it up in a clean cloth, and lay it
in steep all night in white-wine, next morning close it up with a
sheet of course paste in a pan or pipkin, and bake it with the same
liquor it was steept in; it will ask four hours baking, or you may
boil the liquor; then being baked and cold, serve it on a pie-plate,
and stick it with rosemary and bays, and serve it up with mustard
and sugar in saucers, and lay the fowl on a napkin folded square,
and the turkey laid corner-ways.