Title: Casseroled Pigeon W/ Herbs & Spices (Scottish Medieval)
Categories: British Medieval Poultry Herb
Yield: 4 Servings

		** British Measurements **
4		Pigeons; oven-ready
12	cl	Garlic
4	ts	Fresh thyme; chopped
2	tb	Fresh parsley; chopped
		Salt and pepper to taste
		Drippings or lard for frying
1/2	pt	Chicken stock
1/2		Lemon; juiced
	pn	Ground ginger
	pn	Saffron threads
1/2	ts	Ground cinnamon
		Fresh herbs for garnish

Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp fresh parsley. Season with a little salt and freshly milled black pepper, then brown the pigeons all over in a little dripping or lard in a heavy flameproof casserole which is just big enough to take them. Pour over the stock, then add the lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (350øF / 180øC / gas mark 4) for about 1 to 1 1/2 hours or until very tender. Taste the gravy and adjust the seasoning as necessary.

Serve each person with a pigeon arranged on a slice of wholemeal toast with a little gravy poured over. Garnish with fresh herbs.

Makes about 4 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::

Peiouns ystewed (dated 1390)

"Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and with gode erbis ihewe (chopped herbs), and do hem in an erthen pot; cast therto gode broth and whyte grece (lard), powdour fort (a mixture of hot spices such as pepper and ginger), saffron, verious (verjuice) and salt."

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

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