Peions y stewed (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

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 þerto 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.

Modern Recipe

Ingredients

• 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

Method

1. Stuff bird with herbs and garlic.
2. 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,
Nicolette Dufay

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.