Peions y stewed (recipe) - Revision history

AuntieNic at 03:00, 7 July 2005

2005-07-07T03:00:40Z

← Older revision		Revision as of 13:00, 7 July 2005
Line 20:		Line 20:
	# Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).		# 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,<br>
	Nicolette Dufay		Nicolette Dufay

AuntieNic at 03:00, 7 July 2005

2005-07-07T03:00:13Z

← Older revision		Revision as of 13:00, 7 July 2005
Line 20:		Line 20:
	# Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).		# Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).

		⚫	Nicolette Dufay
	YiS to medieval cooking,<br>
⚫	~~Mistress~~ Nicolette Dufay

	== Notes ==		== Notes ==

AuntieNic at 02:59, 7 July 2005

2005-07-07T02:59:59Z

← Older revision		Revision as of 12:59, 7 July 2005
Line 19:		Line 19:
	# Stuff bird with herbs and garlic.		# 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).		# 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,<br>		YiS to medieval cooking,<br>
Line 27:		Line 26:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

		⚫	[[category:recipes]] [[category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Nicolette]]
	-->
⚫	[[category:recipes]] [[category:Forme of Cury]]

AuntieNic: /* Ingredients */

2005-04-02T00:59:32Z

Ingredients

← Older revision		Revision as of 10:59, 2 April 2005
Line 10:		Line 10:
	== Modern Recipe ==		== Modern Recipe ==
	=== Ingredients ===		=== Ingredients ===
	* 1 large [[chicken]]		* 1 whole large [[chicken]]
	* 1/2 bulb of [[garlic]]		* 1/2 bulb of [[garlic]], peeled and crushed
	* 2 cups chopped herb mix ([[basil]], [[thyme]], [[tarragon]], [[parsley]])		* 2 cups chopped herb mix ([[basil]], [[thyme]], [[tarragon]], [[parsley]])
	* 5 strands [[saffron]]		* 5 strands [[saffron]]

AuntieNic: /* Method */

2005-04-02T00:59:03Z

Method

← Older revision		Revision as of 10:59, 2 April 2005
Line 21:		Line 21:


	YiS to medieval cooking,		YiS to medieval cooking,<br>
	Mistress Nicolette Dufay		Mistress Nicolette Dufay

AuntieNic: /* Method */

2005-04-02T00:58:38Z

Method

← Older revision		Revision as of 10:58, 2 April 2005
Line 19:		Line 19:
	# Stuff bird with herbs and garlic.		# 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).		# 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,
			Mistress Nicolette Dufay

	== Notes ==		== Notes ==

AuntieNic: /* Notes */

2005-04-02T00:57:41Z

Notes

← Older revision		Revision as of 10:57, 2 April 2005
Line 8:		Line 8:
	* ''Peiouns'', Pejons, i. e. Pigeons, ''j'' is never written here in the middle of a word.		* ''Peiouns'', Pejons, i. e. Pigeons, ''j'' is never written here in the middle of a word.

	<!-- redaction not yet done
	== Modern Recipe ==		== Modern Recipe ==
	=== Ingredients ===		=== Ingredients ===
			* 1 large [[chicken]]
	* Item.
			* 1/2 bulb of [[garlic]]
	* Item.
			* 2 cups chopped herb mix ([[basil]], [[thyme]], [[tarragon]], [[parsley]])
			* 5 strands [[saffron]]
			* 1 teaspoon [[salt]]

	=== Method ===		=== Method ===
			# Stuff bird with herbs and garlic.
	# Do stuff.
			# Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).
	# Do stuff.

	== Notes ==		== Notes ==

Cian: category:recipes category:Forme of Cury

2004-08-18T02:48:19Z

category:recipes category:Forme of Cury

← Older revision		Revision as of 12:48, 18 August 2004
Line 22:		Line 22:

	-->		-->
			[[category:recipes]] [[category:Forme of Cury]]

Tobin: imported recipe, empty redaction is currently hidden.

2003-12-10T09:56:21Z

imported recipe, empty redaction is currently hidden.

New page

== Period Recipe ==
From the [[Forme of Cury]].
:'''''PEIOUNS'' YSTEWED. XX.II. VIII.'''

:Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast �erto gode broth and whyte grece. Powdour fort. safroun verious & salt.

=== Notes ===
* ''Peiouns'', Pejons, i. e. Pigeons, ''j'' is never written here in the middle of a word.