/ck/ - Food & Cooking

>muh backwards Chinese
Introducing the Swan recipe from French "Le Viandier de Taillevent" from 1300:

>Peacock, swan.
>Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

>Peacock, swan.
>Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

>Pork intestine.
>Cook it in water, cut it into bits, and fry them in lard and pork fat. Soak ginger, long pepper, saffron and browned bread in beef broth (because its own broth smells of dung) or (if you wish) in cow's milk; and strain through cheesecloth. Thread in egg yolks and boil. Take verjuice grapes cooked in water, and add the bunches to your pottage just before serving.

>Rabbits, young rabbits.
>Parboil them, lard them, and roast them; eat them with Cameline [Sauce]. In a pie, parboil them, lard them, add them whole or in large pieces, and add some Spice Powder. Eat them with Cameline [Sauce] or verjuice.

>Pullets and chicks.
>Roasted; eaten with Cold Sage [Sauce]. In a pie; eaten with Green Verjuice [Sauce] in summer, or plain in winter.

>Small feet, livers and gizzards of geese.
>Cook them very well in wine and water, and put them on a plate with some parsley and vinegar on top.

>Le Viandier de Taillevent (1300)

A medieval recipe from Le Viandier de Taillevent from 1300.

Peacock, swan.
Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

You can absolutely age bird meat. This medieval recipe is from Le Viandier de Taillevent (1300).

Peacock, swan.
Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

>>12488948
Peacock, swan.
Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

Rabbits, young rabbits.
Parboil them, lard them, and roast them; eat them with Cameline [Sauce]. In a pie, parboil them, lard them, add them whole or in large pieces, and add some Spice Powder. Eat them with Cameline [Sauce] or verjuice.

Pullets and chicks.
Roasted; eaten with Cold Sage [Sauce]. In a pie; eaten with Green Verjuice [Sauce] in summer, or plain in winter.

Roast capons, young female chickens, young male chickens.
Eat them with Must Sauce in summer, with Poitevin [Sauce] in winter, or with Jance [Sauce]. In winter one can make a sauce similar to Must [Sauce] (to wit, boil wine and sugar together).