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, then pull of the skin, and beat the flesh in a morter, and steepe it all night, in 2 quarts of sack, then put it in to [3] gallons of the best ale, be fore it have done working put in 4 pound of rasens, stoned and beaten in a Morter, with a quarter of a pound of [Dates]— shred, & some Cloves and Mace, then stop it Close for the space of 5 dayes, & after wards botele it up & let it stand a weke, be fore you drink it

Subject

See all items with this valueroosters

See all items with this valuemeats

See all items with this valuebeers

See all items with this valuewhite wines

See all items with this valuedried fruits

See all items with this valuedates (fruits)

See all items with this valuemace (spice)

See all items with this valuecloves

See all items with this valueboiling (cooking)

See all items with this valuebrewing

See all items with this valuepoultry

sack

ale

raisins

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