Difference between revisions of "Peions y stewed (recipe)"

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* ''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.
  
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== Modern Recipe ==
 
== Modern Recipe ==
 
=== Ingredients ===
 
=== Ingredients ===
* Item.
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* 1 whole large [[chicken]]
* Item.
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* 1/2 bulb of [[garlic]], peeled and crushed
 +
* 2 cups chopped herb mix ([[basil]], [[thyme]], [[tarragon]], [[parsley]])
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* 5 strands [[saffron]]
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* 1 teaspoon [[salt]]
  
 
=== Method ===
 
=== Method ===
# Do stuff.
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# Stuff bird with herbs and garlic.
# Do stuff.
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# Put in earthenware pot, cover with mixture of water and wine or broth. Bake at 350 C for 2 hours (appox).
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YiS to medieval cooking,<br>
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Nicolette Dufay
  
 
== Notes ==
 
== Notes ==
 
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]].  
  
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[[category:recipes]] [[category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Nicolette]]

Latest revision as of 13:00, 7 July 2005