Cock Ale
Item
Title
Cock Ale
Date
1694/1795
Description
A recipe for making ale with rooster meat (starts with ale that has already been brewed, as well as sack, a type of white wine).
Transcript
Cock Ale
[inserted left margin: 2[crossed out]1]Take a Cock, boyle it half an houre, yn[then] pull of ye[the] skin, and beat ye[the] flesh in a morter, and steepe it all night, in 2 qrts[quarts] of sack, yn[then] put it in to 8 gal lons of ye[the] best ale, be fore it have done working put In 4 pound of rasens, stoned and beaten in a Morter, with a qrter[quarter] of a pound of Dats – shred, & some Cloves and Mace, yn[then] stop it Close for ye[the] space of 5 dayes, & after wards botele it up & let it stand a weke, be fore you drink it
[inserted left margin: 2[crossed out]1]Take a Cock, boyle it half an houre, yn[then] pull of ye[the] skin, and beat ye[the] flesh in a morter, and steepe it all night, in 2 qrts[quarts] of sack, yn[then] put it in to 8 gal lons of ye[the] best ale, be fore it have done working put In 4 pound of rasens, stoned and beaten in a Morter, with a qrter[quarter] of a pound of Dats – shred, & some Cloves and Mace, yn[then] stop it Close for ye[the] space of 5 dayes, & after wards botele it up & let it stand a weke, be fore you drink it
Subject
Contributor
Caylor, Karmen
Stevens, Jen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.
Identifier
21