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Anne Bayne booke [of recipes] circa 1700
Page 178
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(178) To make a fine Turbat head py Take it & wash it very well. season it with pepper & salt nutmeg & mace. then take a little bit of Turbat & shred it very small then work it up with the yolk of an Egg & make them into little round balls. then put in some oysters & Cockles with as much butter as you think fit. then have ready a little thick butter. when you draw it put in a little white wine & the yolk of 4 Eggs & shake it very well.
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(178) To make a fine Turbat head py Take it & wash it very well. season it with pepper & salt nutmeg & mace. then take a little bit of Turbat & shred it very small then work it up with the yolk of an Egg & make them into little round balls. then put in some oysters & Cockles with as much butter as you think fit. then have ready a little thick butter. when you draw it put in a little white wine & the yolk of 4 Eggs & shake it very well.
Szathmary Culinary Manuscripts and Cookbooks
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