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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Casseroled Pigeon W/ Herbs & Spices  (Scottish Medieval)
 Categories: Main dish, Medieval, Poultry, British
      Yield: 4 Servings
           **  British Measurements  **
      4    Pigeons; oven-ready
     12 cl Garlic
      4 ts Fresh thyme; chopped
      2 tb Fresh parsley; chopped
           Salt and pepper to taste
           Drippings or lard for frying
    1/2 pt Chicken stock
    1/2    Lemon; juiced
        pn Ground ginger
        pn Saffron threads
    1/2 ts Ground cinnamon
           Fresh herbs for garnish
  Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp
  fresh parsley. Season with a little salt and freshly milled black
  pepper, then brown the pigeons all over in a little dripping or lard
  in a heavy flameproof casserole which is just big enough to take
  them. Pour over the stock, then add the lemon juice, ginger, saffron
  and cinnamon. Cover with a lid and cook in the centre of a moderate
  oven (350øF / 180øC / gas mark 4) for about 1 to 1 1/2 hours or until
  very tender. Taste the gravy and adjust the seasoning as necessary.
  Serve each person with a pigeon arranged on a slice of wholemeal
  toast with a little gravy poured over. Garnish with fresh herbs.
  Makes about 4 servings. ** A Book of Historical Recipes **
      by    Sara Paston-Williams The National Trust of Scotland, 1995
  ISBN = 0-7078-0240-7
  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair
  ORIGINAL RECIPE::
  Peiouns ystewed      (dated 1390)
  "Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and
  with gode erbis ihewe (chopped herbs), and do hem in an erthen pot;
  cast therto gode broth and whyte grece (lard), powdour fort (a
  mixture of hot spices such as pepper and ginger), saffron, verious
  (verjuice) and salt."
MMMMM
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All the Best
Ian
--- GoldED 2.50+
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chicken and Leek Pie (Irish)
 Categories: Main dish, Pies, Poultry, British
      Yield: 4 servings
      6 oz Shortcrust pastry
      1    Chicken, about 4 lb*
      4 sl Ham steak
      4 lg Leeks, cleaned/chopped
      1 md Onion
           Salt and pepper
      1 pn Ground mace or nutmeg
    300 ml Chicken stock
    125 ml Double cream
  *Jointed, chopped and boned.
  .
  Make the pastry and leave it in a cold place to rest.  Meanwhile
  prepare the pie.  IN a deep 1 - 1 1/2 quart dish, place layers of the
  chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg
  and seasoning, then repeating the layers until the dish is full.  Add
  the stock, then dampen the edges of the dish before rolling out the
  pastry to the required size.  Place the pastry over the pie and press
  the edges down well.  Crimp them with a fork.  Make a small hole in
  the center.  Roll out the scraps of pastry and form a leaf or rosette
  for the top.  Place this very lightly over the small hole.  Brush the
  pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes.
  Cover the pastry with damp greaseproof paper when partially cooked if
  the top seems to be getting too brown.  Gently heat the cream.  When
  pie is cooked, remove from oven. Carefully lift off the rosette and
  pour the cream in through the hole. Put back the rosette and serve.
  (This pie forms a delicious soft jelly when cold.)
  From: Spohara@inetg1 (O'hara Shun Ping
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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