Cock Ale

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: [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 8 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 value meats; See all items with this value beers; See all items with this value wines; See all items with this value dried fruits; See all items with this value dates (fruits); See all items with this value mace (spice); See all items with this value cloves; See all items with this value boiling (cooking); See all items with this value brewing; See all items with this value poultry
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

Position: 1 (20 views)