For to boyle feasant partrychs capons and corlowe (How to Boil Peasant, Partridges, Capons and Curlews)
For to boyle feasant partrychs capons and corlowe (How to Boil Peasant, Partridges, Capons and Curlews) is a traditional Medieval recipe for a classic method of boiling a range of birds in broth flavoured with black pepper and cinnamon before being served with powder douce spice blend. The full recipe is presented here and I hope you enjoy this classic Medieval version of: How to Boil Peasant, Partridges, Capons and Curlews (For to boyle feasant partrychs capons and corlowe).
How to Boil Peasant, Partridges, Capons and Curlews
Take good broth and add the fowl to this then add whole peppercorns and plenty of ground cinnamon and let them boil with [this sauce] then serve it forth and sprinkle over powder douce.
Modern Redaction
Ingredients:
2 pheasants or 2 partridges (or 1 of each)
1.5l gode broth (made without breadcrumbs)
1 tbsp black peppercorns
2 tsp ground cinnamon
1 tbsp Powder douce
Method:
Clean the birds, arrange in a flame-proof casserole and pour over the broth. Bring to a boil, reduce to a simmer, cover and cook for about 60 to 80 minutes, or until tender.
Strain off the stock (place the birds aside to keep warm) then pour into a pan and boil for about 20 minutes, or until reduced.
Arrange the birds on a serving dish, pour over some of the sauce then scatter over the powder douce and bring to the table.
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