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

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

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