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Friday, October 25, 2013

CUELLO WITH INSTRUCTIONS FOR PREPARING PEACOCKS, PHEASANTS AND OTHER FOWL

garganta, OCat col, Cat coll, Eng neck. [Anón/Grewe. 1982:I:62-63:ftn 5]

Peacock
Photo by: Peter Pearson
SEASONING FOR PEACOCKS AND PHEASANTS FROM SENT SOVÍ CH I. CÓMO SE DEBEN CONDIMENTAR LOS PAVONES (O PAVOS REALES) Y LOS FAISANES, pp 62-63

THE ORIGINAL RECIPE

Peacocks and pheasants are seasoned as follows. If desired capons may be seasoned in the same manner, with the head, or with the neck or with the tail. Bleed the peacocks, pheasants or capons from vein in the mouth instead of the ear. Do this at sunset. Later, pluck all, except the tail, head and neck. Wash them. Before roasting, tie the claws. Wrap the tail, and then the head and neck in a washed linen cloth covering up the feathers. Roast.

When cooled, put 3’ long slices of salt pork on poles; and on each pole place a piece of diced orange and streaky bacon. If desired adorn them with three garlands and put one orange on the top and another on the bottom. Put a nail under each orange to fix it in position.

When a long pole is ready, tie towels or small linen towels to it, dampen those and those of the fowl with cold water to prevent burning. When cooked and placed on the carving board, remove the cloths and carve like a goose.

roast peacock anyone?
Photo by: Viv K67
Make one incision on the skull in the upper part, another in the leg and a third on in the buttock.

THE RECIPE TODAY

This recipe, in a modern home today where fowl is not raised and grocery stores sell cleaned fowl without necks or claws, to say nothing of the head, can be adjusted as follows:

Ingredients

1 chicken, pheasant or peacock[1]
11-12 oz chunks of bacon
1 orange quartered
Seasoning: 1 pinch of salt, pepper and 1 tbsp marjoram

Sauce: ½ c olive oil, ½ tsp nutmeg, 1 pinch of salt and ¼ tsp pepper

Preparation

A Roast to Melt in Your Mouth!
Photo by: Lord-Williams
PREHEAT OVEN TO 400ºF/100º C

If the fowl to be used has feathers, pluck except the head, neck and tail. Remove the viscera and wash the bird, bacon and orange.

Season the fowl inside and out. Quarter the orange. Stuff the cavity with bacon and the orange.  Sew up the cavity.  Tie the legs and wings securely to the body. Cover the feathers with cold wet rags and roast the bird in a pan for 45 minutes.

Remove the fowl from the oven and soak the rags in cold water. Cover the feathers with rags and secure them in place.  Secure the bird on a spit and roast it 45 more minutes or until done. 

Make the oil sauce and baste the bird with this about every 10 minutes while roasting on the spit.

When roasted, present the bird whole with the head, neck and tail, if possible. The neck can be decorated with a mantilla or a garland of fruit and berries if available.

NOTE: Variations of this recipe can be found in the blog titled "albarda," published October 25, 2010 and the blog titled "asaz," published May 12, 2011.



[1] A chicken weighing about 1 ½ lbs was used.

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