- Prepare turkey-cock.
- Rub turkey-cock with salt, pepper, butter and lemon.
- Roast it and dot with its juice.
- Fry a small of butter with fresh unions, finely grated, then add juice, a little water and simmer.
- Crush corn bread.
- Roll in the juice.
- Boil it several times.
- Put pap on a plate and cut turkey-cock into pieces.
- Serve hot.
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