Favorite Recipes?
I'm supposed to give a Christmas book review to a ladies book club today, so I'm using A Christmas Book: An Anthology for Moderns, by D.B. Wyndham-Lewis. Here's one of his entries from the 15th century, found in the Arundel MSS collection. Sorta like, cook the chicken and then put the raw skin back on. Salmonella, anyone?
Roast Peacock recipe, 15th cent.
Take and flee off the skynne with the fedurs tayle and the nekke, and the hed thereon; then take the skyne with all the fedurs, and lay hit on a table abrode; and strawe thereon grounden comyn; then take the pecokke, and roste him, and endore hym with raw yolkes of egges; and when he is rosted take hym of, and let hym cool awhile, and take hym and sowe hym in his skyn and gilde his combe and so serve hym forthe with the last cours.
Roast Peacock recipe, 15th cent.
Take and flee off the skynne with the fedurs tayle and the nekke, and the hed thereon; then take the skyne with all the fedurs, and lay hit on a table abrode; and strawe thereon grounden comyn; then take the pecokke, and roste him, and endore hym with raw yolkes of egges; and when he is rosted take hym of, and let hym cool awhile, and take hym and sowe hym in his skyn and gilde his combe and so serve hym forthe with the last cours.
posted by Jacob of Mabbug at 12:14 PM
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