[Sca-cooks] pigeons in the park

[Daniel Myers]

On Tuesday, December 30, 2003, at 01:14  AM, Stefan li Rous wrote:
>
> Whatever gets them close enough? Aren't there some period recipes for 
> pigeon? :-)


Why yes, there are!  Muahahaha!


Forme of Cury:

"Peiouns Ystewed. XX.II. VIII. Take peions and stop hem with garlec 
ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast 
þerto gode broth and whyte grece. Powdour fort. safroun verious & salt."

"CRUSTARDES OF FLESSH. XX.VII. XIIII. Take peiouns, chykens, and smale 
briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ 
veriaws do þerto safroun, make a crust in a trape. and pynche it. & 
cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour 
douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe 
sewe of þe stewe þerwith and helde it uppon the flessh. couere it & 
bake it wel. and serue it forth."


Liber cure cocorum:

"Peions istued. Take peions and hew hom in morselle smalle, Put hom in 
a erþyn pot, þou shalle. Take pilled garlek and herbys anon, Hack hom 
smalle er þou more don. Put hom in þo pot, and þer to take Gode brothe 
with wyte grece, þou no3t forsake. Do powdur þer to and gode verius, 
Coloure hit with safron, and salt inow. Þou put in pote þese þynges 
alle, And stue þy peions þus þou schalle."

"Crustate of flesshe. Take peiuns and smalle chekuns with alle And oþer 
smale bryddes, and hew hom smalle. And sethe hom alle togedur þoo In 
brothe and in white grece, also In verius, and do þer to safroune. 
Fyrst make a fole trap þou mun, Pynche hym, cowche hym þy flesshe 
þerby. Kast þerin raysyns of corouns forthy, And powder dowce and salt 
gode won. Breke eyren and streyne hom thorowghe a clothe anone, And 
swyng þy sewe þerwyth þenne, And helde hit onne þe flesshe I kenne, And 
kover þy trap and hele hit wele, And serve hit forthe, Syr, at þe mele."


Le Menagier de Paris:

"Pigeons in pastry, heads and feet cut off, and two slices of bacon on 
top: or roast, and lard them."  (pigeons are mentioned several other 
times in Menagier)


  A Proper newe Booke of Cokerye:

"To bake pygeons in short paest as you make to your baken apples. 
Season youre pigeons with peper saffron cloues and mace, with vergis 
and salte, then putte them into youre paeste, and so cloose them up, 
and bake them, they wyl bake in halfe an houre, then take them forthe, 
and yf ye thinke theym drye, take a lyttle vergis and butter and put to 
theim and serve theym."


How's that?

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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