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For A Gravé Of Small birds

This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at

For a gravé of small birds - If you want to make a gravé of small birds, put the birds to cook in a pot all covered with crisped bacon, and add wine and water and pepper and ginger, and keep well covered that steam doesn't escape that all will be cooked.


Other versions of this recipe:

Gravy of Small Birds (Du fait de cuisine)

Links to modern interpretations:

Medieval Cookery  

Grave of Small Birds
Daniel Myers
Medieval Cookery

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