Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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