Peions y stewed (recipe)
From the Forme of Cury.
- PEIOUNS YSTEWED. XX.II. VIII.
- Peiouns, Pejons, i. e. Pigeons, j is never written here in the middle of a word.
- 1 whole large chicken
- 1/2 bulb of garlic, peeled and crushed
- 2 cups chopped herb mix (basil, thyme, tarragon, parsley)
- 5 strands saffron
- 1 teaspoon salt
- Stuff bird with herbs and garlic.
- Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).
YiS to medieval cooking,