Cookery and Dining in Imperial Rome by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9780486156491
Publisher: Dover Publications
Published: 2012-10-13T04:00:00+00:00

[213] ANOTHER WAY OF COOKING CRANE, DUCK OR CHICKEN ALITER IN GRUE [VEL] IN ANATE VEL IN PULLO

PEPPER, SHALLOTS, LOVAGE, CUMIN, CELERY SEED, PRUNES OR DAMASCUS PLUMS STONES REMOVED, FRESH MUST, VINEGAR [1] ] BROTH, REDUCED MUST AND OIL. BOIL THE CRANE; WHILE COOKING IT TAKE CARE THAT ITS HEAD IS NOT TOUCHED BY THE WATER BUT THAT IT REMAINS WITHOUT. WHEN THE CRANE IS DONE, WRAP IT IN A HOT TOWEL, AND PULL THE HEAD OFF SO THAT THE SINEWS FOLLOW IN A MANNER THAT THE MEAT AND THE BONES REMAIN; FOR ONE CANNOT ENJOY THE HARD SINEWS [2].

[1] Dann. mead.

[2] Remarkable ingenuity! Try this on your turkey legs. Danneil is of the opinion that the head and its feathers were to be saved for decorative purposes, in style during the middle ages when game bird patties were decorated with the fowl’s plumage, a custom which survived to Danneil’s time (ca. 1900). But this is not likely to be the case here, for it would be a simple matter to skin the bird before cooking it in order to save the plumage for the taxidermist.

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