Hello All!
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: To Boil Pheasants, Partridges, Capons, and Curlews  1378
 Categories: Main dish, Game, Medieval, British, Poultry
      Yield: 4 servings
      4 lb To 5 lb pheasant or capon
      5 c  Chicken or game stock
      1 ts Salt
      6    Whole peppercorns
      1    To 3 cinnamon sticks (to
           -taste)
    1/8 ts Powdered ginger
    1/2 ts Cinnamon
    1/4 ts Nutmeg
  :    Poach the bird in the game or chicken stock, seasoned with the
  salt, pepper, and cinnamon sticks. When the bird is tender, remove
  it, carve and skin it, returning the skin to the broth. Keep the bird
  warm while the broth reduces and thickens slightly. Sprinkle the
  'aromatic powder' - a mixture of powdered ginger, cinnamon, and
  nutmeg - over the bird and pour the broth over the top.
  :    Serve with the boiled vegetables.
  From _The Forme of Cury_, 1378: " Take good broth and do thereto
  Fowle and do thereto whole pepper and flower of canel a gude quantity
  and let them seeth therewith and mix it forth and then cast thereon
  sweet aromatic powder."
  From _The Forme of Cury_, 1378. in _Seven Centuries of English
  Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la
  Falaise. Typos by Jeff Pruett.
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
---------------