| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Medieval |
Medieval |
6 |
Servings |
INGREDIENTS
| 6 |
|
Fatty rashers of bacon, chopped roughly |
| 3 |
|
Cloves garlic |
| 4 |
|
Pigeons or other small game birds (6 if very small) |
| 225 |
g |
(8 oz) mushrooms, whatever variety, chopped roughly |
| 75 |
g |
(3 oz) roughly chopped roasted hazelnuts or walnuts |
| 300 |
ml |
(10 fl oz, 1 1/4 cups) real ale |
| 150 |
ml |
(5 fl oz, 3/4 cup) water |
| 2 |
|
Bay leaves (up to 3) |
|
|
A little salt and freshly ground black pepper |
| 6 |
|
Coarse slices brown bread |
INSTRUCTIONS
I think someone a while ago requested medieval recipes. These come from
_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British
Museum Publications Ltd.). It's a great cookbook with recipes from the
civilizations from the museum's collections. I personally haven't tried
these recipes, but they sound interesting. I apologize in advance for any
typos!
Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms and
nuts, continue to cook for a couple of minutes, then add the ale and water
with the bay leaves.
Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours-- the
birds should be falling off the bone. Remove the birds from the juices,
cool juices completely and remove any excess fat. The birds can be served
whole on or off the bone. If the latter, carve them while they are cold
then return to the skimmed juices and reheat gently. Adjust the seasoning
to taste and serve either the whole birds of the slices on the pieces of
bread, with plenty of the juices and "bits". A good green salad to follow
is the best accompaniment.
Posted to rec.food.recipes by "Jennifer A. Newbury" <jn1t+@andrew.cmu.edu>
on Wed, 13 Oct 1993.
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