[Sca-cooks] Need help with a recipe

[Stefan li Rous]

Brangwayna said:
> > I had a vague memory (I think from Two Fifteenth Century Cookery
> > Books) of a stuffing that was ground pork/spices/probably egg/maybe
> > currents, but I can't find my copy of that book; and when I looked
> > through Forme of Cury (in Curye on Inglysch) here is what I found for
> > pigeons stuffed and stewed:
> >
> > 49. Peiouns ystewed. Take peiouns and stop hem with garlec ypylled
> > and with gode erbis ihewe, and do hem in an erthen pot; cast (th)erto
> > gode broth and whyte grece, powdour fort, safroun, verious, & salt.
> >
> > For an idea of what "good herbs" to use, there is a recipe for capon
> > stewed in Two Fifteenth Century in whch the capon is stuffed with
> > parsley, sage, rosemary, thyme, and hyssop (and stewed in wine).

> Thank you, thank,you, thank you, Elizabeth!  This (along with every other
> post I've seen on this thread) has been extremely helpful, and I now feel
> that maybe I can actually pull this one off...

For some more comments on cooking small birds, perhaps this file in the
FOOD-MEATS section of the Florilegium might be of use:
birds-recipes-msg (20K)  5/18/01    Bird recipes. Squabs, pheasants, quail.
http://www.florilegium.org/files/FOOD-MEATS/birds-recipes-msg.html
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
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