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Drepee (Small Birds in Almond Milk)
Drepee (Small Birds in Almond Milk) is a traditional Medieval recipe for a classic stew of small birds and onions cooked in almond milk made with good broth and flavoured with pellitory. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Small Birds in Almond Milk (Drepee).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6
Rating: 
Tags : Game RecipesBritish RecipesEnglish Recipes
Original Recipe
Drepee
(from A Forme of Cury)
Take blacheꝺ almaꝺꝰ · grynd he̅ +̅ temꝑ ỽp wiꞇh gode broth ꞇake oynos a grete quantite · ꝑboile he̅ +̅ fry he̅ +̅ ꝺo þerto · take ſmale briꝺꝺꝰ ꝑboile hem +̅ ꝺo þꝰto pellyꝺore +̅ ſalꞇ +̅ a litel grece ·
Translation
Small Birds in Almond Milk
Take blanched almonds, grind them and combine then with good broth. Take a large number of onions and parboil them then fry them and add [to the almond mixture]. Take small birds and parboil them then add pellitory and salt and a little lard.
Modern Redaction
Method:
Grind the almonds in a coffee grinder until small. Turn into a blender and add the broth about 100ml at a time, pulsing to combine after each addition. Turn the resultant almond milk into a pan and set aside.
Bring a pan of lightly-salted water to a boil, peel the onions, add to the pan and cook for about 10 minute. Remove from the pan, chop and fry in a little grease (bacon fat or lard) for about 6 minutes, or until lightly golden.
Take off the heat and add to the almond milk. In the meantime, add the prepared birds to the pan used to cook the onions. Return to a boil, cover and cook for about 30 minutes, or until the birds are tender.
Add the birds to the pan with the almond milk and onions. Bring to a simmer then stir in the pellitory and season with salt. Add a little melted lard, cook for a further 20 minutes and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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