Title: To Boil Pheasants, Partridges, Capons, and Curlews
Categories: Ethnic Medieval Poultry Game Main
Yield: 4 Servings

4	lb	To 5 lb pheasant or capon
5	c	Chicken or game stock
1	ts	Salt
6		Whole peppercorns
1		To 3 cinnamon sticks (to taste)
1/8	ts	Powdered ginger
1/2	ts	Cinnamon
1/4	ts	Nutmeg

" Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' - a mixture of powdered ginger, cinnamon, and nutmeg - over the bird and pour the broth over the top. "Serve with the boiled vegetables."

From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder."

From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett.

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