recipe of the week May 15, 2014
- Well here's a couple of poultry dishes for a main course from the Forme
of Curye. Not sure where one might get curlews but pheasant is getting
easier to find. I occasionally see them at Central Market (Poulsbo and
a couple of other locations around the Sound) and have purchased them
down at George's in Port Orchard.
I was fortunate to have grown up in a family of hunters so we had
pheasant a couple of times a year. Also grouse, quail, squirrel and
rabbit, and, after they built the reservoir, there were deer to hunt on
the farm, as well. Our "farm" was actually more of a wooded hunting
preserve in southern Ohio, since that hill county isn't the best for
farming although Grandpa ran some cattle on it from time to time. We had
hickory and black walnut trees. There were wild grapes, black
raspberries, huckleberries, elderberries and, oddly so far north, a
persimmon tree growing in those hills. Still are, the land is still in
xxxiiij. Chykens in hocche.
Tak chykens & scald hem, take persel, & sauge with outen eny othere
erbes, tak garlek & grapes & stap the chykene ful & seeth hem in gode
broth, so that they may esely be boyled therinne, messe hem & cast
therto poudour douce.
.xxxv. For to boyle fesauntes partryches, capouns and corlowes.
Take gode broth & do ther to the foule, & do therto holw peper & flour
of canel a gode quantite & lat hem seeth therwith & messe hit forth &
cast ther onne poudour douce.