Title: Farsed Fesaunt - Pheasant Stuffed with Spiced
Categories: Medieval Game Poultry
Yield: 1 Bird

Mix basil, rosemary, thyme, and salt with the oats. Preheat oven to 375 degrees F. Mix in dried apples and figs. Stir stock into oats and fruit. Stuff bird with mixture. Rub skin with butter. Bake at 375 degrees F for 2 hours or until very tender. Grate apple peel and reserve. Remove core and discard. Chop or cut raw apple into small slivers and mix well with apple peel. Squeeze lemon juice onto apple to prevent its browning. Remove stuffing from bird. Mix in raw apples and serve immediately with warm fowl.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett

previous

next