[Sca-cooks] Need help with a recipe- quail

[Philippa Alderton]

I'd suggest that you actually look for quail in an
Asian market- they're a lot easier to find than you
might think. They're usually sold in packages of a
dozen or so, frozen, and as I remember they aren't
terribly expensive. Yes, you probably could use game
hens, but nowadays, there's a surptising number of
other meats readily available. If I could find stuff
like quail in SE Ohio, you can likely find them in any
reasonably nearby city ;-)

Phlip

--- Bronwynmgn at aol.com wrote:
> --
> [ Picked text/plain from multipart/alternative ]
> I would like to make the following recipe from Forme
> of Cury for the 14th
> century English feast I'll be doing in conjunction
> with our passage of arms
> at the end of June.  I'd really like it to be the
> showpiece of the second
> course, but the more I look at it, the more
> questions I have about how to
> actually do it.  If anyone has done it, or can lend
> any insight,  I'd really
> appreciate it.
>
> Founet.  Take almaundes unblaunched; grynde hem and
> draw hem up with gode
> broth.  Take a lombe or a kidde and half rost hym,
> other the thridde part;
> smyte hem in gobetes and cast hym to the mylke.
> Take smale briddes yfarsyd
> and ystyued, and do therto sugur, powdour of canell
> and salt.  Take yolkes of
> ayren harde ysode and cleeve a two and plauntede
> with flour of canell, and
> flourish the sewe above.  Take alkanet fryed and
> yfoundred in wyne & colour
> hit above with a fether, and messe it forth.
>
> What I'm seeing is that I make almond milk of
> unblanched almonds and broth;
> partially roast a lamb, then cut it up and put it
> into the almond milk to
> finish cooking.  I then take small birds stuffed
> (with what) and stewed (in
> what) and put sugar, cinnamon, and salt on them.
> Hard boiled egg yolks are
> cut in two, probably sprinkled with cinnamon.  I see
> some small birds, and
> some of the roasted/boiled lamb being put on a
> platter, hard cooked egg yolks
> being sprinkled with cinnamon and set around them,
> and then the almond milk
> broth being poured over the lot.  I then prepare the
> alkanet by sauteing it
> (?) and dissolving it in wine (?) and use a feather
> to paint it or sprinkle
> it over the top.
>
> Presumably I can find a recipe in eother the same
> manuscript or a contempor
> ary one for how to stuff and stew small birds and
> use that.  Not really
> having access to quail and such, would Cornish hens
> be an appropriate
> substitute for the small birds?  I know the hens are
> MUCH bigger then the
> small birds the author was probably thinking about.
>
> Am I on anything resembling the right track with
> this?
>
> Brangwayna Morgan
>
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=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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