Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.
Submitted By JEFF PRUETT On 05-11-95

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