Pecokkes
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Pecokkes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

At a feeste roiall pecokkes shall be dight on this manere. Take and flee off the skynne with the fedurs (feathers), tayle, and the nekkc, and the hed theron; then take the skyn with all the fedurs, and lay hit on a table abrode; and strawe theron grounden comyn ; then take the pecokke, and roste hym, and endore (baste) hym with rawe zolkcs of egges; and when he is rosted take hym of, and let hym coole awhile, and take and sowe hym in his skyn, and gilde his combe, and so serve hym forthe with the last cours (course).



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Peacocks. Blow and inflate them like the swans, and roast and glaze them similarly. Serve them in the last course. When they are reclothed, have thin slender wooden spits to pass among the tail feathers, or a bit of brass wire for setting out the feathers as if the peacock were spreading its tail. [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

peacock
cumin
yolks
eggs


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

comyn: Cumin (Cuminum cyminum).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:69>. Accessed on August 22, 2019, 4:49 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:198>. Accessed on August 22, 2019, 4:49 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact