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pheasant And peacock


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Thus shall one prepare pheasant and peacock. Make them clean as is appropriate and ready to go to roast on a spit. And when they are half roasted so stick them with cloves and for two dishes an ounce [each] of cleyncruyt, [that is] crushed grains of paradise [and] cloves, black pepper, nutmegs and two ounces of crushed cinnamon. Then take half a pint of rosewater and half a pint of vinegar; put this on the roast. Assemble the spices and put them through a sieve. In this sauce one shall put a quarter [of a pound] of sugar and take half a pound of cinnamon, then take a bowl of onions and put it in the sugar just as one puts other spices. And when the roast meat is taken dry from the spit so lay it in dishes and strew it with cinnamon. Then put some of the sauce with it, to wit, in the dish without touching the meat. This sauce is also good for all roast meat.

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